First of all, melt the butter in small pan. Add garlic and allow it to simmer for 3 – 4 minutes on a very low flame to infuse the garlic flavor into butter.
Take it off the heat and allow it to cool to room temperature or just luke warm.
In a large bowl, add flour, baking powder, baking soda, sugar, Ajwain and mix.
Now add, yogurt, oil and 2 tablespoons melted garlic butter, to flour mixture.
Gradually, add little warm milk and start kneading the dough.
If the dough is not soft and you feel the need of water, then add warm water to it. Do not add too much water at once, tablespoon at a time.
Then, knead the dough for good 4-5 minutes. Dough should be soft and smooth
Cover the dough with damp cotton and keep it in a warm for place for at least an hour.
Once the dough is leavened and ready to roll, heat the griddle and divide the dough into equal parts depending upon the size of the naan you prefer to make.
Grease the platform.Take one ball, sprinkle the sesame seeds on the ball. Start pressing the ball with your fingers to make it in an oval shape or any shape you prefer. The thickness of the naan should be around 6-7 mm. You may use the rolling pin to roll the naan.
Carefully flip the naan and brush it with water.
Now, place the naan on the hot griddle with the watered side on the griddle. This will ensure that naan sticks well on the griddle
Cover the naan with a lid and let it cook for ½ a minute
Take off the lid and turn the griddle upside down such that the top side of the naan is on direct flame. Allow it to get a charred appearance which will also help the naan to get cooked well.
Take it off the griddle. Brush it with the remaining garlic butter on the top and sprinkle some chopped coriander leaves. Serve