I made this naan with a traditional chicken curry and my whole family loved it even the picky eaters, I made it exactly as directed except all I had was active dry yeast instead of instant and it worked perfectly, it doubled in under an hour. I love the garlic butter I would recommend adding some coriander seeds and parsley to the butter too. It was soft and a little crispy and perfectly seasoned, yum, yum, yum! If you want to make it ahead to keep it warm until dinner you can put it in the oven at 200°F and either cover with a damp towel on a baking sheet (make sure to check and re-wet the towel or spritz with water as needed. You can also spritz naan with water and cover with tin foil then put in oven at same temp.
