Grind the garlic, green chillie, cumin seeds, lemon juice and sugar to a smooth fine paste. Keep aside.
Dissolve the yeast and sugar in 4 tablespoons of lukewarm water and leave aside for 10 minutes or until the yeast begins to ferment.
Combine all the ingredients including the ground paste in a bowl and knead into a soft dough, using enough water until it is smooth and elastic (approx. 5 to 7 minutes).
Cover the dough with a wet muslin cloth and keep aside till it doubles in volume (approx.15 to 20 minutes).
Press the dough lightly to remove the air.
Divide the dough into equal portions and roll out each portion into a 100 mm. (4") diameter circle or elongated shapes.
The Pressure Cooker Method.
Grease a pressure cooker very lightly with oil. Remove the lid from the pressure cooker and heat it upside down over an open flame.
Apply a little water on one side of each naan and stick the wet side of the naan around the inside of the pressure cooker.
Place the pressure cooker upside down directly on the flame and cook till both sides are golden brown. You can apply 3 to 4 naans at a time inside the walls of the pressure cooker.
The Tawa/Griddle Method.
Heat the tawa on high flame. Wet your hands with a bit of water. Take a naan and flip-flop it from one hand to the other to lightly dampen it. Place it on the hot tawa and cover with a lid. After a minute, remove the lid and check the Naan. If the sides of the naan has started to brown, take the naan using a tong and show the uncooked side on top of the flame, just like you make phulkas. When they start turning brown, remove from fire.
The Baking Method.
Preheat the oven to 200Calong with the tray. Lightly apply water to either side of the naan and place the Naan on the baking tray carefully. Bake for approxiately 8 minutes or till brown in colour.
Apply butter on the Naans and serve them hot.