Take 3/4 cup luke warm water in a deep bowl. Add 2 teaspoons sugar and sprinkle 1/2 tablespoon active dry yeast. Close and set aside for 15 minutes.
Once the yeast bubbles and turns frothy, add 2 1/4 cup maida, salt, oil and minced garlic and mix well.
Once the dough comes together, start kneading. Knead well for 5-10 minutes. Push, gather and fold while kneading. Place the dough in a deep vessel and keep closed for 2 hours or until the dough doubles in volume.
Once the dough is doubled in volume, punch back and knead slightly again.
Divide the dough into 7-8 equal balls.
Heat a thick cast iron tava keep the flame high. Chop 1/4 cup cilantro leaves and crush about 2 tablespoons kasuri methi.
Take one dough ball and roll into thick naan (you can make round or oval) . Apply some water on one side of the rolled naan and place the watered side facing down on the hot tava.
Apply little butter on the other side and sprinkle herbs liberally. Cook for 30-40 seconds.
Once done cook the other side on direct flame, cook well till chars appear and turns smoky. Repeat the same with remaining dough. Serve naan immediately with butter and side dish.