Place a sieve over a large mixing bowl and add the whole wheat flour, all-purpose flour, baking powder, and baking soda. Sift together. In a separate bowl, mix the warm milk with yogurt, sugar, oil, and salt.

I used rock salt. Stir these ingredients with a spoon until the sugar dissolves. Make a well in the center of the flour mixture and pour in half of the milk mixture. Start mixing. Gradually add more of the milk mixture as you knead the dough.

Once the dough comes together, dust your hands with dry flour and fold the dough from all sides, pressing and mixing as you go. Repeat folding and mixing for about 4-5 minutes. The dough will look slightly fermented. The dough will be sticky at first, but as you keep kneading, your hands will become clean. Once the dough is smooth, stop kneading.

Place the dough in a container, cover, and let it rest for at least 30 minutes, or until you finish preparing the vegetable dish to serve with it. When ready to make naan, prepare a small bowl of nigella seeds, another bowl of washed cilantro leaves, and a bowl of water. Open the dough container and take out a large portion. You’ll notice a net-like texture, showing it’s slightly fermented.

Heat a cast iron griddle (tawa). Dust the dough ball with flour, shape it into a round, then pull up the sides as if stuffing, seal, and roll it into an oval shape. This will help make the naan spongy. Sprinkle nigella seeds and cilantro on top, press gently, and roll again so they stick. Use dry flour as needed while rolling. Flip the naan and brush the other side lightly with water.

To check if the tawa is hot, hold your hand above it to feel the heat. Another way is to sprinkle some dry flour—if it burns quickly, the tawa is ready. Wipe off any burnt flour. Lower the heat and place the rolled naan, water side down, onto the tawa. Press gently with a cloth or your hand so it sticks well and large air bubbles don’t form too quickly, which can affect the texture.

Start rolling the next naan. In about 2-3 minutes, air bubbles will appear on the naan. Now, flip the tawa upside down over the flame and increase the heat.

Rotate the tawa so the naan cooks evenly and gets brown spots. Occasionally turn the tawa upright to check which side needs more browning, and bring that side closer to the flame. Once all the edges are cooked, turn the tawa upright and use a spatula to remove the naan onto a plate. If you want to add butter or ghee, do it immediately.

Lower the heat and roll out the next naan as before. If it takes time to roll, turn off the heat for a minute, but always check that the tawa is hot before placing the next naan. Repeat for all the naan.

Serve the hot naan with any special vegetable dish. For guests, serve with paneer curry or a non-vegetarian dish. I served it with chole. Add salad and raita on the side for an even better meal.