1. Take a wide mixing bowl, add plain flour, baking powder, salt and mix well.
2. To the dry ingredients add the melted butter, yogurt, minced garlic, finely chopped coriander leaves and chopped green chilies. Mix to combine well.
3. Gradually add water a little at a time and knead the dough. Knead till you get a soft dough. If the dough is sticky, sprinkle some more flour and knead for another minute or so to get a soft stretchy dough.
4. Once done, cover the dough with a plastic wrap and let it rest for at least 30 minutes.
5. After 30 minutes, unwrap the dough and knead it for another minute or so, sprinkling some more flour over it.
6. Take a wide pan with a lid, preheat it on a high heat with the lid on.
7. Take lemon size portions of the dough, dust and roll into round naans.
8. Tap some plain water on both sides of the rolled naan and place it on the hot pan. Cover and cook each side until done, flipping them at intervals.
9. If desired you can sprinkle your favorite seeds (chef uses onions seeds also called kalaunji) on top of the naan just before broiling.
10. Serve warm smeared with butter, along with any Indian curry of your choice.
The naan can be baked in an oven or a tandoor as well.