An easy, and quite tasty naan recipe. I didn’t bother with the well, rather I added flour to the wet ingredients the way I normally make bread. This is a better way to control how much flour you use, especially if you gradually add the last 1/2 cup flour.
It’s worth noting that the main recipe page actually has 1tsp of salt, rather than the 1/2tsp mentioned here.
I also added a little garlic powder to the butter brushed on after cooking, which was very tasty too. It would probably work even better with minced garlic sautéed in the butter as it melts.
Overall, a satisfying option for naan bread, with good results.
Cook notes: preheat the cast iron pan over medium heat. Use the barest amount of oil in the pan, and do not change the heat setting. Any lower and it doesn’t puff, any higher and it’ll smoke the house out.
This makes eight moderate sized naans, they won’t last long enough to eat with leftovers, so you may need more.
