Blistered Garlic Butter Naan

In a large bowl, combine the flour, yeast, sugar, baking powder, and salt. Make a well in the center.

Add the yogurt, oil, and warm water. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a floured surface.

Knead the dough for 6-8 minutes until smooth, soft, and slightly tacky to the touch. It should spring back when poked. Add flour sparingly only if the dough is sticking badly.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.

While the dough rises, prepare the garlic butter by mixing the melted butter with the minced garlic and half the chopped cilantro. Set aside.

Punch down the risen dough and divide into 8 equal portions. Roll each into a smooth ball.

On a lightly floured surface, roll each ball into an oval or teardrop shape about 1/4 inch thick. Do not worry about perfect shapes; rustic is beautiful.

Heat a cast iron skillet or heavy pan over high heat until it is very hot (a drop of water should instantly sizzle and evaporate).

Place one naan on the dry, ungreased skillet. Cook for 1-2 minutes until large bubbles form on the surface and the bottom develops charred spots. Flip and cook the other side for another 1 minute.

Immediately brush the hot naan generously with garlic butter, sprinkle with cilantro and nigella seeds. Wrap in a clean kitchen towel to keep warm. Repeat with remaining dough balls.