Making dough for garlic naan. proof the yeast in sugar dissolved with 3/4 cup warm water.

☑️after the yeast proofs and rise, add all the flours, garlic paste, lemon juice or yogurt, salt and oil to the yeast mixture.

☑️knead to a smooth dough. add water if required while kneading.

Cover with a moist cloth and keep the dough to leaven for 1:30 to 2 hours.

☑️rolling garlic naan:
when the dough doubles up, then make medium sized balls of the dough

☑️cover and keep aside for 15-20 mins. in a plate or tray take the chopped garlic, celery leaves and nigella seeds. mix these well.

Take each ball on a dusted board and roll into a small disc of 2 inches.
place this disc on the garlic-

☑️celery-nigella-seeds mixture

☑️remove and keep on a dusted board

☑️now roll to a round of about 5 to 6 inches diameter,
making garlic naan on tawa:

☑️heat a tava or frying pan.
place the garlic and celery side of the naan touching the hot tava. cook this side till browned and done.

Now hold the garlic naan with a tong and place the

☑️uncooked side directly on heat.

☑️roast this side on the heat till browned and done.

☑️smear some oil or ghee on top of the naan.

☑️cook all the garlic naans this way.

☑️serve garlic naan hot or warm.