The trickiest part of this recipe was cooking them on the cast iron pan without excessive smoking.
I would recommend reapplying oil as needed and keeping the pan at medium high to avoid excess smoking. The pan is sufficiently hot at this temperature with this and the bread bubbles well.
I ended up having to add a bit more flour as the dough was very sticky, and I am glad I did. I kneaded for about 7-10 minutes and this made a supple, soft dough with delicious flavor.
I highly recommend making garlic butter for the naan topping. It was fantastic!
