In a mixing bowl, add whole wheat flour.

Keep ready oil, curd, sugar, salt and baking soda in a plate.

Add sugar, salt and baking soda to the flour. Mix well.

Add one tbsp oil and curd and mix well.

Now with the help of lukewarm milk start kneading the dough. (My son helped me kneading the dough with his little fingers.)

The dough will look sticky. Knead it nicely for 5-7 minutes.

Now smoothen the dough with rest of the oil. When pressed with the finger, the dough should come up back.

Now covered the dough with a cling wrap or cloth and keep it in a warm place for 3 hours. I like to keep the dough in a microwave.

After 3 hours the dough will be doubled in size. Smoothen it again. Make 6-7 equal size balls out of it.

Now flatten one ball.

Roll it inside from the edges as shown and make a ball from it.

Press it lightly and bang it on the dish.

Similarly, make other balls from the dough and bang them in a plate.

Now dust the surface with flour and flatten the ball with hands and then with the help of a rolling pin, roll it into the circle or oval shape.

After that take the rolled naan in your hands and pull it down from one side to give the shape as shown. This is plain naan.

For garlic naan- spread the chopped garlic and coriander over the naan and with the help of rolling pin press them lightly so that they stick to the naan.

Put the rolled naan in a baking plate lined with baking paper or greased with butter or oil.

Bake them for 5-7 minutes in the preheated oven at 250 C. The bubbles will be formed over them.

Flip it over.

Bake it again for 2-3 minutes or until brown spots appear. Just keep an eye over it. My plain naan got more brown. After removing from the oven apply butter over it.

For cooktop method. Roll the naan in the circle or oval shape. Apply good amount of water over the top surface.

Make sure the flat pan for roasting naan is heated up. Take the naan and place the water applied side on the flat pan. Lower the heat and cook the naan for 2 minutes . The bubbles will start to form.

After 2-3 minutes, flip the pan upside down with the naan over the flame or heat. (mine is the ceramic cooktop and I have switched over to the maximum heat) try to cook on all sides moving the pan.

The naan will be cooked when the brown spots appear. Remove from heat and remove it in a plate and apply butter over it.

Serve it hot with thick gravy or dal or your choice. Or just sprinkle some chat masala over it and have it with raita or curd and pickle.

I had some dry garlic chutney and so I have spread on the naan with coriander and tried making a different version. You can try making it with chopped onions, sesame seeds, mint leaves, kalonji or any topping of your choice.