An indulgent and incredibly popular variant of the traditional leavened flatbread. Slapped against the wall of a scorching clay tandoor oven to create its signature chewy texture, puffed air pockets, and charred fire spots, this version is immediately drenched in a lavish coating of melted butter the moment it emerges. It is often sprinkled with chopped cilantro or nigella seeds, making it a rich, decadent accompaniment perfect for wiping up thick curries. Ingredients: Maida (all-purpose flour), Active dry yeast (or baking powder/soda), Yogurt (for a soft crumb), Warm milk or water, Sugar, Unsalted or salted butter (brushed generously after cooking), Nigella seeds (kalonji) or fresh cilantro (for garnish), and Salt.