Put all the ■ ingredients in a bread machine, and leave the bread machine to do everything until the 1st rising (or hand-knead).
Divide the dough into 4, and rest for 10 minutes, making sure it doesn't dry out. (I alway invert a bowl over the dough to prevent it from drying out.)
Spread a little olive oil on the dough as you stretch and press it out.
When the dough has stretched out a bit, if you hold the middle of the dough between both hands and shake it around in circles, it will stretch out even more.
Press out any thick parts of the dough to finish. The naan should be more than 20 cm in diameter. If it has thick and thin parts, that's fine!
Cook the naan in a non-oiled frying pan. Cook on one side for 2 minutes with the lid on, turn over and cook for another 2 minutes on the other side with the lid on.
Turn it over one more time, and cook without the lid until crispy, for about 1 minute to finish. If the surface is not browned enough, cook it a little longer.
Eat dipped in loads of curry sauce. The best!
Topped with cheese.
Story Behind this Recipe
I wanted to eat naan that's chewy and moist like the naan at Indian restaurants.
By spreading the dough with oil, it becomes easier to flatten, and doesn't stick to your hands. Stretch the dough out in your hands, rather than rolling it out Make the dough bumpy rather than uniformly flat.