In a small bowl add ½ cup of lukewarm Almond Milk. To this add in 1 tsp of Sugar. You may use any Vegan Milk like cashew milk or Soy Milk. If you don't mind including dairy, you can include normal cow's milk.
To this add 1.5 tsp of instant dry yeast and let it rest for 10 mins. The yeast will bloom and activate.
In a mixing bowl add in 2 cups of the flour along with ½ tsp of salt. Now add the yeast milk to the flour.
Add lukewarm water little by little and knead to a soft smooth dough. You can use a stand mixer or use your hands to knead. Works well either way. Never use the full water, use little by little only as needed. Add 1 tbsp of oil and knead the dough once again. Cover the bowl with a Cling wrap and a damp kitchen towel let it sit for 90 mins to raise
After 90 mins the dough would have doubled in size. Knead once to release the air.
Divide the dough into 6 equal portions and knead to bring them to a round shaped ball and let it sit for 15 mins.
The dough will have a mini raise once again.
Now on your working surface dust some flour and shape the naan. It is usually a teardrop shaped or an elongated oval shape. Shape as you desire. It is usually slightly thick.
Sprinkle in some Nigella Seeds or Balck Sesame seeds on top and run the rolling pin once so that it stays firm on the naan. Now heat a griddle or cast iron skillet until it's hot. Once it's hot Place the naan on the top of the skillet.
You will start seeing the golden bubbles on the bottom of the naan Once the underside gets golden brown spots, flip and cook the other side.
Apply little butter. I am using Vegan Butter. If you are ok with dairy you may use dairy butter or you may skip and go with coconut oil. Cook until you see the brown spots on both the sides and remove them from the stove,
Apply butter on both sides and store in a kitchen towel until you serve. Always serve hot.