See above….continuing…for a few minutes before each naan. They puffed up beautifully!
Use metric weights in original recipe, not the metric tab on whisk (amounts are different for some reason).
Work in a little more flour during initial mix if needed, dough should be wet but not so sticky that it sticks to your hands. But don’t worry too much about stickiness, the dough is very easy to roll out despite starting out sticky.
Roll into 6.5” rounds after 2nd rise.
Key is not to overcook… 60 seconds first side, 45 seconds second side, take off heat, brush with garlic butter immediately, place in foil lined tray, wrap once all are cooked if saving for later.
They keep well in fridge, reheat in foil in 350 oven for 5 minutes or so. Check to be sure you’re not overheating. Brush with a little more butter if they look dry (before reheating).
