Cooking Mode: Butter Naan

Step 1 of 6

Knead all-purpose flour, yogurt, baking powder, sugar, salt, and water into a smooth, soft dough.

Step 2 of 6

Cover dough with a damp cloth and rest for 1 hour.

Step 3 of 6

Divide into portions and roll tear-drop shapes, sprinkling nigella seeds on top.

Step 4 of 6

Apply water on the bottom side and cook on a hot skillet until bubbles arise.

Step 5 of 6

Invert skillet directly over open flame to char the top.

Step 6 of 6

Brush thoroughly with melted butter and serve hot.