Add lukewarm water, sugar, and yeast into a large bowl. Let it sit until foamy. (about 10 mins.)
Add lukewarm milk, wheat flour, garlic paste, all-purpose flour (all but 1/4 cup), oil, salt over bloomed yeast.
Mix all ingredients. Add 1 Tbsp. remaining flour at a time until the dough comes together. Knead the dough briefly, just for 1/2 minutes in the bowl. The dough will be a little wet. If it feels too wet or sticky, add 1/2 Tbsp. flour more at a time. The dough should not be very dry.
Coat the bowl with 1 tsp oil, add dough and coat in oil. Cover with plastic wrap and then with a clean kitchen towel. Leave it to rise in a warm place until it is double in size. (1-2 hrs)
Punch down the dough and transfer to work-surface dusted with flour.
Heat an iron skillet or heavy-bottom pan. Microwave butter for 15 seconds, add chopped garlic and set aside. Divide dough into 8-10 equal parts.
Roll each part into about 6" wide-10" long oval shape. If desired, spread 1/4 tsp. nigeella seeds on boards and place naan on top and gently roll once.
Place rolled naan on heated skillet and let it cook for 1-2 minutes or until yeast action shows tiny bubbles all over the naan. Flip, place it directly on a flame until slightly charred and cook on other side for just 10-15 seconds.