In a measuring jar or bowl, mix vinegar with milk and let it rest for 10 minutes. The milk will curdle slightly.
Meanwhile, in a large bowl whisk together flour with sugar, salt, baking powder, baking soda. Add 1 teaspoon oil and mix.
After 10 minutes once the milk had curdled a bit, add it to the flour mix.Grease your hand with remaining 1 teaspoon oil (as the dough will be sticky) and knead to a smooth soft dough.
Once you have a soft dough, cover with a damp cloth or damp paper towel and keep it in a warm place for 2 hours. If you can't do 2 hours, at least do an hour.
You can also do what I did- place the dough in the Instant Pot, covered with a damp paper towel and pressed the yogurt button for around 1.5 hours. The IP was covered with a glass lid.The dough as you can see in picture above increased in size. It won't double like the yeast dough but will increase.
Then divide the dough into 6 equal parts (77 to 78 grams each). Let the dough rest for 5 minutes. Meanwhile make butter by melting 2 tablespoons butter in a small saucepan and adding chopped cilantro to it. Set that aside.
Heat a skillet on medium-high heat. Take one dough ball and using a rolling pin, roll it into an oval shape, around 8 inches long and 5 to 6 inches wide.You can even make it round in shape.
Transfer rolled naan onto the hot skillet. Let it cook around 40 seconds until you see bubbles on top.Then flip the naan and cook the other side for 30 seconds as well.
Then using a tong, life the naan from the skillet and put it directly on gas. Cook until charred from both sides, 15 seconds or so while flipping the naan to cook both sides.
Brush the cooked naan with melted butter-cilantro mix immediately. Repeat with remaining dough balls.
Enjoy these warm naan with creamy curries like paneer butter masala or dal makhani!
You can add kalonji (nieglla seeds) to the naan while rolling them. They make a good addition.
You can even add chopped garlic to the melted butter to infuse some garlic flavor to the naan.