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ATTA NAAN RECIPE

Take the dry ingredients (flour, salt, and baking powder in a bowl and whisk until combined. Add the yogurt mix with a fork. Now, gradually add the milk (little by little) and knead the dough with your hands until it forms a smooth ball. (8-10 minutes)
Leave the dough to rise for one hour.
Cover the bowl with some cling foil and keep in a dark place like an unlit oven.
Once the dough has doubled in size, punch the dough down and knead for a couple of more minutes. Make portions of this dough and allow this to rest for another 10 minutes. The portions of dough will rise again a bit.
Dust flour on a working surface and roll them into ovals or circles and add some black seeds and coriander leaves and take care not to roll them too thin.
Heat a skillet on medium heat, place the rolled whole wheat naan over the heated skillet and cook on both sides. You will notice brown spots come on the top and the naans will puff up with air pockets.