Add 1 tbsp dry active yeast, 1 tsp sugar and 1 tsp of flour in a bowl.
Pour 1/4 cup warm water into the bowl. I generally microwave the water for around 40 seconds at high pressure. Leave the mixture in a warm environment (about 10 minutes), till it forms the foam. The yeast is now ready.
Take 2 cup whole wheat flour and 2 cup all purpose flour or maida. Sieve the flour in a mixing bowl. Add 1 tsp salt and sugar into it. Whisk the mixture so that there are no lumps.
Take 1 cup of milk . Add the yeast mixture into flour mixture and knead it into a smooth dough with the milk. If more milk is needed to knead , increase it by 1 tbsp.
Add 1 tsp of oil and knead with your fingers into a smooth dough.
Divide the dough into 2 halves. Leave each dough in a air tight container about 1 hour. The dough will rise to double.
Now knead it again lightly and leave it for another 20 minutes.
Make sure that the dough rises to double before you proceed to make the naan. You may leave the dough for more time to rise.
The dough is now ready. Make 8 equal balls from the first dough. Let it rest for 10 minutes.
Roll each ball into oval shape on a lightly floured surface using a rolling pin less than 1/4 inch thick. Add chopped coriander, sesame seeds and kalonji and again roll after lightly dusting it with flour.
The naan is cooked in a tandoori stove but I cook it in non stick tava. Heat the tawa on medium heat. Once the tawa is sufficiently hot , then put the naan on a hot tawa, garnished side up.
First cook one side. It should be less than half cooked or about one-fourth cooked.
As soon as you see small bubbles rise on surface, turn and cook the other side. this should be a little bit more cooked than the first side. Brown spots should be visible.
Now hold the naan with a tong and keep the first side which was cooked, directly on fire. The naan will start to puff.
Turn and keep the other side on fire. The naan will puff more. Avoid burning the naan . Don't overdo it . Remove and apply ghee on it .
Serve the soft naan hot with curry.