In a mixing bowl add flour, baking soda, and salt. Give it a mix.
Now add yogurt, oil and, mix well to combine.
Finally, knead the dough using little milk at a time until a smooth dough is formed.
Apply some oil on the dough and cover it with a cling wrap and let it rest for at least 10 minutes.
After 10-15 minutes. Make equal sized round balls.
Roll one ball, dusted with dry flour, into a small circle. Apply some nigella seeds and coriander leaves on it and tool again.
Heat a tava or griddle.
Transfer this naan over preheated tava. Cook from this side for a minute and then flip it over.
Place this naan directly on flame with the help of tong and roast from both sides for 10 seconds with continuous flipping. (As I do not have a flame cooktop, I use cake cooling rack on my electric hob and roast the naan on it).
Repeat the same process with the rest of the dough balls and make naan bread. Keep them in a casserole box.
Apply butter over naans and serve with Chana Masala.
Serve them hot.
For Chana Masala
Heat a wok or pan, add whole spices, dried fenugreek leaves stir and add the onion-ginger-garlic paste.
Sauté till it becomes golden in color.
Add all spices and salt, stir and sauté for 2 minutes.
Now add tomato purée in the above mixture. Stir frequently and cook till oil comes out from edges.
Now add chickpeas and mix well. Add 1 1/2 cup water and bring them to boil on low heat for 15 minutes.
Remove from heat and garnish with chopped coriander leaves.