Step-by-Step 1. Prepare the Oven and Garlic Butter: Preheat your oven to 475°F / 245°C.

Place a wire rack on the top shelf and lightly oil a large, thin baking sheet. To make the garlic butter, melt the butter in a small saucepan over low-medium heat.

Add the crushed garlic and salt, cooking for 5 minutes until fragrant.

Remove from the heat and set aside.

Make the Dough: In a large bowl, place the flour. Make a well in the center and add 2 tablespoons (30 ml / 1 fl oz) of oil, the yogurt, yeast, baking powder, sugar, and 2 teaspoons (10 ml / 0.3 fl oz) of salt. Use your fingers to mix everything until it resembles breadcrumbs. Gradually pour in the warm milk, mixing until a sticky dough forms.

Knead and Proof: Transfer the dough to a well-floured surface. It will be sticky, but knead it for about 5 minutes until it becomes smoother. Scrape any excess dough from your hands, then rub a teaspoon of oil all over the dough ball.

Place it in a large, clean bowl, cover with a tea towel or plastic wrap, and let it rise in a warm place for at least 1 hour, or until doubled in size.

Shape the Naan: Once risen, gently punch down the dough and divide it into 4 equal pieces.

Cover 3 pieces while you work with the first. On a floured surface, roll one piece into a ball, flatten it, and then use a rolling pin to shape it into a rough triangle, about 10 inches long.

Bake the Naan: Place your oiled baking sheet in the preheated oven for 5 minutes to get it scorching hot. Carefully remove the hot tray, lay the shaped naan on it, and sprinkle generously with nigella seeds.

Bake on the top rack for 5-7 minutes, until puffed up, golden in spots, and cooked through.

Serve and Repeat: Immediately brush the hot naan with the prepared garlic butter.

Keep it warm in a foil-lined basket while you repeat the shaping and baking process with the remaining dough.

Serve warm and enjoy!