The traditional method of making Indian naan bread is to cook it in a clay oven, called a tandoor, at around 900 degrees Fahrenheit. To cook it on a stove top, make a simple flour-based dough, and fry it with butter in a cast-iron skillet.
Begin making the dough by dissolving 1 teaspoon of active dry yeast and 1 teaspoon of sugar into 3/4 cup of warm water. Sift 2 cups of all-purpose flour, 1 teaspoon of fine sea salt, 1 teaspoon of sugar and 1/8 teaspoon of baking powder into a bowl. Once the yeast is frothy, stir in 3 tablespoons of plain yogurt and 2 tablespoons of extra-virgin olive oil. Pour this mixture into the bowl with the flour mixture, and add 1 teaspoon of kalonji seeds and 1 teaspoon of fennel seeds.
Stir the ingredients until they form a sticky dough, cover the bowl, and let it sit in a warm place for two to four hours. Separate the dough into 6 equal portions, and roll them in flour. Using a rolling pin, roll each piece into a 1/4-inch-thick teardrop shape, about 9 inches long and 4 inches wide at its widest point. Heat a cast iron skillet until it is almost smoking, melt butter in the skillet and fry a naan for one minute. Flip it over, cover the skillet and let it cook for about 30 seconds. Remove it from the skillet, and place it on a tea towel-lined dish. Repeat this procedure for all of the naans, and then serve them.