Soak the yeast in ¾ cup warm water with sugar dissolved in it. After the yeast rises, add all the flours, garlic paste, lemon juice, salt and oil to the yeast mixture.
Knead to a smooth dough (Add water if required). Cover with a moist cloth and keep the dough for 2 hours. When the dough rises, then make medium sized balls of the dough. Cover and keep aside for 15-20 mins.
In a bowl, add the chopped garlic, celery leaves and kalonji seeds. Mix these well.Take each ball on a dusted board and roll into a small disc of 2 inches. Place this disc on the garlic-celery- nigella-seeds mixture. Remove and keep on a dusted board.
Now make it to a chapatti. Heat a tava. Place the garlic and celery side of the naan touching the hot tava. Cook both side till browned and done. Smear some oil or ghee on top of the naan. Serve it hot.
By Ria Samuel