A must in Indian meals, naan bread is traditionally baked on the terracotta walls of a tandoori oven.
Although there are smaller ceramic oven versions like the Steel Egg BBQ, they are not suitable for easily cooking naans, but are used instead for preparing meat skewers and tandoori chicken. There is also the very expensive Tandoor ATTICA which includes a layered tray and baking stone system, but at a price of around 2000$USD, it is really for the serious amateurs. A properly heated pizza stone in the oven or on the BBQ does the job for ordinary mortals!
Put all the ingredients in a bowl and mix well, if you have a robot with a dough hook it's ideal. Knead the mixture until you obtain a homogeneous dough and it is no longer sticky.
Cover your bowl with plastic wrap or a damp cloth and let the dough rise for at least 45 minutes, if you are in less of a hurry, 1h30 is better.
Deflate the dough by tapping it with your fingers.
Divide your dough into 4 or 6, depending on the size you want. Then roll into an elongated and sufficiently thin oval with the help of a rolling pin, or simply with your hands if you have mastered the pizza dough technique.
Few of us own a tandoori oven of course! I use a pizza stone on the BBQ or in the oven. Heat the stone and cook the naans for about 5 to 6 minutes, turning them over from time to time. On the BBQ I place them at the last minute directly on the grill to have this little taste of burnt dough. You can also cook them in a very hot cast iron skillet.
