1½ tsp. salt
1 tbsp. active dry yeast
1 tsp. ground cumin
1 tsp. ground fenugreek
1. Line a baking sheet. Put the flour, salt and yeast into a bowl and add enough water to make a soft, but not sloppy dough. Add the ground seeds, then divide the dough into three pieces and put on the baking sheet. Let rest for 1 hour.
2. Turn the dough out onto a lightly floured counter and, using a rolling pin, flatten each piece into a circle, 10 inches / 25.5 cm in diameter, and let rest for 5 minutes.
3. Heat a skillet to a medium heat and add a splash of olive oil. Shallow-fry each naan until browned on both sides. After removing naan from the pan, lightly butter it on both sides to keep the surface soft then set aside to cool slightly before serving.