Add the vinegar to the oat milk, whisk well and set aside.
In a large bowl measure the flour and add into the center of if the yeast, the baking powder and the brown sugar. Sprinkle the nigella seeds into the bowl as well. Note: if you’re using the dried yeast that has to be activated just pour warm water over it and the sugar. Wait 10-15 minutes for it activate.
Combine together warm water and the milk with vinegar, and gently pour it over the flour, stirring with a fork at the same time.
Stir well then start to bring the mixture together with your hands. The resulting dough must be pretty soft (not wet though!) so it has not to come together in a ball. However, if that’s too wet add a spoonful of flour, on the contrary if that results too dry, add a splash of warm water (unfortunately the perfect ratio varies according to the type of flour that one is using, hence we cannot calculate it properly universally).
Kneed the dough on the table for 10ish minutes, than place it back in the bowl and let it prove for 1 hour or until it doubles the size.
Once the dough has risen, dust the table or surface you’ll be working on with a generous amount of flour and divide it into 6 balls.
Roll every ball into a drop-shaped naan with a rolling pin flour dusted as well as this dough is quite sticky.
Cook each naan on a very hot pan for roughly 3-4 minutes on each side. Always remember to brush away the excess of burnt flour between one naan to another.
Once the naan is cooked brush it with some vegetable oil whilst it is still hot and sprinkle over some salt (if you like), some garlic paste and/or herbs such parsley, coriander, thyme, or simply leave it plain. Pile every naan up, then cover with foil to keep the naans warm until you finish cooking the remaining ones.