To make naan, first prepare the dough. In a bowl, sift together the all-purpose flour, salt, and baking soda. Add the yogurt and sugar, and mix well.

Add the oil to the flour mixture and mix thoroughly. Gradually add a little water at a time and knead into a soft dough. The dough should be soft but not too sticky or too firm. Cover the dough with a cloth and let it rest for 2-3 hours so it can rise.

Knead the dough again to make it soft. It should now be softer and about double in size. The dough is ready for making naan. Divide the dough into large balls, slightly bigger than for regular roti.

Heat a cast iron skillet (tawa) on the stove. Roll out each dough ball into an oval shape. Prick the surface with a fork, then brush water on one side to moisten it. Sprinkle nigella seeds and chopped cilantro on top, pressing them gently into the dough.

Once the skillet is hot, reduce the heat and place the naan (wet side down) onto the skillet. Cook until the bottom is nicely browned. Then flip the skillet over the flame and cook the naan directly over the heat, rotating as needed, until both sides are browned. Remove the naan and set aside.

Brush hot naan with butter or ghee as desired. Repeat with the remaining dough. Cut the naan in half and serve hot with your favorite curry or dal makhani. I served it with dal makhani and it tasted amazing.