why use self-raising flour AND yeast and yogurt in the making of naan bread?

What effect does each of this have on the result?

thank you, I really want to understand.

P.S. for garlic and coriander, do you use fresh garlic? on top or inside the dough?

Well, traditionally naans are made from plain flour, yeast and yoghurt. I use SR flour or flour + baking powder, to make it rise better and faster. You don't have to, as the recipe says. If you can give the dough longer time to rise or live in a warm country or have a warm place you can leave the dough or have a bread maker, you should be okay.

I always use fresh garlic and fresh coriander leaves. It is only on rarely that I use garlic powder, garlic salt or bought garlic paste. So, the answer to your questions is yes.

Incidentally, I have been making naans on a frying pan/tawa, just like a Kulcha

and they come out quite well.

this is what I get when I use crushed garlic. When is it best to add it?

You can add it to the dough, though some people do brush it as garlic butter.

Mamta