Measure all ingredients precisely. Wash and dry the cilantro. Mince the garlic finely. Set aside.

In a small bowl, dissolve the yeast in 30ml warm water with 1 tsp sugar. Let sit for 5 minutes until frothy.

In a large mixing bowl, combine 250g flour, 1 tsp salt, and 1 tsp sugar. Mix well.

Create a well in the center, pour in the frothy yeast mixture, 125g yogurt, 60ml warm milk, and 15ml oil. Mix with a wooden spoon until a shaggy dough forms.

Transfer dough to a lightly oiled surface and knead for 8–10 minutes on medium heat (if using a stovetop dough warmer) or at room temperature until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.

Punch down the dough, divide into 4 equal portions, and roll each into a ball. Let rest for 10 minutes.

Heat a heavy‑bottomed skillet or tawa on high flame. When the surface is very hot, place a rolled dough ball on it. Cook for 2–3 minutes until bubbles form and the underside shows light char marks.

Flip the naan, cook the other side for 1–2 minutes until golden and blistered. Remove and place on a clean cloth to keep warm.

While the naan is still hot, melt 30g butter in a small saucepan over low flame. Add minced garlic and sauté for 30 seconds until fragrant. Stir in 1 tsp mustard oil if using, then remove from heat.

Brush the hot naan generously with the garlic butter, sprinkle with 1 tsp nigella seeds and chopped cilantro. The heat will melt the butter into the dough, creating a glossy finish.

Let the naan rest for 1 minute to allow the butter to set. If not serving immediately, wrap each naan in a clean kitchen towel to retain warmth.

Serve the naan hot, accompanied by a side of plain yogurt or a simple green chutney. Store any leftovers in an airtight container at room temperature for up to 2 days; reheat in a skillet on low flame for 1 minute to restore crispness.