In a bowl, combine all the ingredients except the water. Add the dried fenugreek leaves and gradually add warm water, mixing until you form a soft dough.

Cover the dough and let it rest for 10-15 minutes.

Apply a little oil to the dough and knead again to set. Divide into portions, dust with flour, and roll each into a flatbread.

Heat a skillet. Brush one side of the naan with water and place it water-side down on the skillet. Once one side is cooked, flip the skillet upside down over the flame to cook the other side directly over the heat.

Brush with butter and serve hot with dal.