Ingredients

I have not eaten as much naan as I was expecting. In fact, I prefer chapatti (also known as roti) these days: a lighter disk of bread like a tortilla that is a nicer utensil than the heavy and filling naan. That said, you can't really go wrong with naan. We made it in a tandoor oven, but I guess a conventional oven could also do. It would be less exciting though.

Preparation

Mix all the ingredients in a large bowl to create a doughy substance that is pretty moist, perhaps even slimy. Apply a bit of cooking oil, just dripping some drops from your fingers. Throw the whole thing around a bit to remove any extra air, and then leave aside for 2 hours.

After that, twist off handfuls of dough at a time, and make into small balls gently and covered with a bit of oil. If you want to stuff the naan, with curd or perhaps garlic or chilies or some other goodies, you can add this step here: flatten the ball into a disk, put the filling inside the disk and then seal the disk around the filling in a sphere. Now, either way, you have a sphere of dough. Clap this dough back and forth between your hands to make a flat disk. If you have a tandoori handy, throw this disk on to the side of the tandoor, perhaps with the aid of a pillow. The dough should stick to the side. Cook for a few minutes until it starts to bubble a bit, and has blackish edges, and then use a poker to remove it from the side.