Proof the yeast in half cup of warm water and ½ tsp of honey.
In the bowl of a stand mixer, take the flour, sugar, salt, kalonji, milk powder, curd and the remaining half cup of water. Mix well with a ladle. If you do not have a stand mixer, put the flour on the countertop, add all the dry ingredients first and incorporate. Make a well in the centre and add the water and curd. Mix well.
Add the proofed yeast and mix well till there is no dry flour.
If using a stand mixer, knead with the dough hook for 2-3 minutes on setting 2. Then add the coconut oil, and continue kneading for about 5 minutes. Knead with the hand for 8-10 minutes if you are not using a stand mixer. The dough will be sticky. Add the coconut oil in between the kneading process. You may add a bit of flour if the dough is too sticky.
When the dough becomes tacky, transfer to an oiled bowl and allow to rise in a warm place till it doubles in size. I normally prefer to keep it in the stand mixer itself for rising.
After it doubles in volume punch it down. Can you see the gluten strands formed? Now gently knead a few times to redistribute the gases.
Pinch balls the size of a tennis ball, and roll on a board using rolling pin to about ¼th of an inch. Cut into 3 portions.
Transfer 1 piece to the hot tawa or skillet. When bubbles start forming on the surface, flip over. Apply butter generously and cook on both sides, till golden brown specks are formed. Remove from the skillet and sprinkle finely chopped coriander leaves on the naan. The naan usually puffs up well.
Serve with Butter chicken masala or paneer butter masala.
You can also make garlic naan , by spreading chopped garlic randomly on top of the rolled out naan, and then rolling out one more time so that it gets stuck on the surface.