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Add all the ingredients, except water, to a large bowl.
Mix, then start kneading, adding water as needed.
Once you get a smooth, sticky dough, grease it with a small amount of oil, then cover the bowl with cling film and let the dough rest for 5-6 hours in a warm place, but best if overnight.
Shape the dough into small balls. Flour your hands for easier handling, and lightly flour the balls of dough.
Roll out the balls to a naan shape.
Brush one side of the naan with water, then place it on a pan with the moistened side down.
Bake on a well-heated pan over a low flame, then, once the bubbles appear on the surface, flip the pan and bake over a big flame now until the surface looks cooked.
Repeat steps 4 and 5 until you've baked all the naans.
Butter the naans and serve warm.