Combine white flour, atta, baking powder and salt. Mix them well and add milk along with water. Mix well until a moist dough is prepared. 2. Add ghee on top, press the dough repeatedly and cover the dough with a wet cotton cloth. Let it rest for approximately 30 minutes. Prepare stuffing: 1. Combine all the ingredients including paneer, spices and seeds together in a bowl with some ghee. 2. Now spread the dough with bare hands and apply ghee to it. Start to fold the roll from both sides to make multiple layers. Press and fold at least 6-7 times for a more flaky texture. 3. Once folded, start to coil the dough into a cylindrical shape. Now cut into small rounds, press these portions firmly with bare hands and let it rest for 10 more minutes. 4. Now put the stuffing into the round chunks of dough. Fold it well, spread it with the help of a rolling pin over dry flour. It can also be done using bare hands so the mixture is pressed well on the flour, it gives it a good taste. 5. Now heat a tawa on a low flame. Pour half a table spoon of ghee on tawa and place the naan on it. 6. Slow cook the naan over low flame for about 3 to 4 minutes. Spread more ghee on top. Cooking it on a low flame makes it crisp. 7. Once the naan is ready, serve them on a plate and crush gently with both hands and spread half a table spoon of ghee over it