In a medium bowl, stir together the flour, baking powder and salt. Add the butter and oil and blend. Add the water and stir until you have a soft dough.

Turn it out onto the countertop and knead it for a few minutes, or until it's smooth. Cover with a tea towel and let rest for at least 20 minutes.

When you're ready to cook the naan, divide the dough into four pieces and roll out, very thin, on an un-floured surface. (It will need to grip to the countertop in order to roll it very thin, but it won't stick.)

Heat a heavy (cast iron is ideal) skillet over high heat with a drizzle of oil (and a piece of butter or ghee, if you like) and cook the naan until golden on the bottom (and hopefully generating some large bubbles on the top), then flip and cook for another minute, until golden on the other side.

Repeat with the remaining dough, adding more oil/butter/ghee to the pan as needed. Makes 4 naan.