• In a large bowl, combine all ingredients for the dough and mix with a chopstick or spatula. When the dough is about to come together, dust your hands with flour and knead gently into a soft, slightly sticky dough. As soon as it comes together, stop kneading.
• Clean the bowl then lightly oil. Transfer the dough to the bowl and cover with plastic wrap or a damp kitchen towel (I like to use a reusable shower cap). Let sit in a warm place for 1 to 1.5 hours, or until about doubled in size.

Garlic Butter

• In a small bowl, place melted butter, finely minced garlic and chopped parsley. Sprinkle 1/4-1/2 tsp salt and mix well. Get a pastry brush ready to baste the Naan.

Cooking the Naan

• When the dough is ready, dust the bench or silicone mat with enough flour so that it doesn't stick. Place the dough onto bench.

  Divide into 8 portions (6 if you want larger ones), dusting with more flour as necessary so the dough doesn't stick.
• Using a rolling pin, roll one of the dough balls into an oval shape about (3mm or 1/8-inch thick). Remove any excess flour. Allow the flatbreads to sit for 10 minutes before frying to proof.

  Place a large cast iron or pan over medium-high heat until hot.
• Gently baste each side with oil or optional garlic butter then lay the dough in the skillet and cook until the top is bursting with air bubbles and the bottom is golden and browned in spots, 2-3 minutes.

  Flip the naan and cook about 1-2 minutes more until the the bottom is browned.

  Remove & place the naan in a tea towel-lined dish to keep warm. Serve warm on their own or with a yummy curry!