Soft, moist and elastic, rustic and nutty flavoured, specked with some black cumin seeds, with some yoghurt or veggies, so hard to resist!
Using all ingredients except oil and seeds make a soft dough. Use a wooden spoon or hand (stand) mixer so you don't get tempted to add more flour. It'll be sticky and messy but that's fine. You don't have to knead long, just untill it's all incorporated nicely.
Add oil, knead for a short minute more and then cover the bowl and leave the dough to rise for a good hour and a half or two. It won't rise much or be puffy as with plain flour but that's fine.
Line two large baking sheets with parchment (baking) paper so you can put 3 Naans on every sheet.
Put the dough on the floured surface, knead for a short minute and divide the dough into 6 equal portions. Use just enough flour for sprinkling so it doesn't stick to the surface and your fingers but try to work quickly with the tip of your fingers and not to press the dough much. Flatten each piece a bit and then take it and try to spread and thin it between your hands into the oval, around 7 mm (1/4 of an inch) thick. Naan might break but that's fine, just stick it back together.
Put the Naan on the baking sheet, spread it gently a bit if needed, sprinkle with seeds and press them also gently with the tip of your fingers into the dough so they stick to it and don't fall off once Naan is baked.
Oven baked Naan won't have those nice dark spots like ones you make on griddle, but you can do it that way too, but then use few drops of oil. You can use iron skillet too. Or just any skillet/pan. Just make it, it'll be great!
Let the Naan rise a bit more untill your oven heats up to 180°C (375F).
Bake the Naan for 5 - 7 minutes on 180°C (375F) or until it blushes a bit and springs off when you touch the thicker part of it.
Leave the Naan to cool on the rack and serve it with some yoghurt, veggies or just as ordinary bread.
Wrap leftovers in plastic foil so it doesn't dry out. It holds pretty nice for a day or two, but I don't think you'll resist that long ;)