In mixing bowl of stand mixer, combine all dry ingredients and blend with whisk attachment.

Add yogurt, vinegar and about ¼ cup water. With dough hook, mix ingredients at low speed until dough forms. Add more water as needed – a tablespoon at a time. (Note: This step takes around 6-8 minutes. If you are not using a stand mixer, knead mixture by hand for 8-10 minutes.) Dough should be soft but not sticky.

Add tablespoon oil and knead for 1-2 minutes at low speed until dough is coated with oil.

Cover mixing bowl with plastic wrap. Let dough rest to rise and double, up to 2 hours.

Once dough is ready, knead for 2-3 minutes and divide into 8 pieces.

Shape each piece into ball. Flatten ball and, using rolling pin, roll out to an oblong or round shape. Use oil if needed to help with rolling.

If using nigella seeds, sprinkle evenly over naan. Use rolling pin to embed.

Heat cast-iron skillet or nonstick frying pan over medium-high heat.

Cook naan until small bumps start to form on surface, around 30-40 seconds. Flip and cook another 30 seconds.

If using gas stove top, and if desired, remove pan from flame and use tongs to further cook bubbled side over open flame. Cook for 5-10 seconds to lightly char.

If using, spread naan with vegan butter or oil and sprinkle with cilantro. Set aside.

Repeat process until all dough is used. Serve warm.

Make sure dough is not sticky or it will be difficult to roll.

Let dough rest for at least an hour or signature bubbles will not appear and naan will turn out flat.

Store cooked naan in refrigerator for a week or freeze for up to 2 months.