Mix the flour, yeast, and sugar in a bowl. Add the salt and nigella seeds. Stir them well to combine the dry parts.

Make a small hole in the center. Pour in the warm water and the yogurt. Use your spoon to mix it into dough.

Dust your counter with a little flour. Knead the dough for ten minutes. It should feel smooth and very stretchy.

Place the dough in an oiled bowl. Cover it with a damp kitchen towel. Let it rise in a warm spot for one hour.

Punch the dough down to remove air. Divide it into eight equal small balls. Let them rest for ten more minutes.

Roll each ball into an oval shape. Make them about half a centimeter thick. Do not make them too thin or thick.

Heat your skillet until it is very hot. Place one dough oval into the dry pan. Cook until you see large bubbles forming.

Flip the naan over carefully. Cook the other side for one minute. It should have dark brown spots on it.

Remove the bread from the hot pan. Brush it immediately with plenty of melted butter. Keep them warm under a clean towel.