These lack the slightly chewy pillowiness inherent in proper naan prepared with yeast and allowed to prove but, once dunked in curry sauce, this became a moot point and these naan turn into a perfectly respectable vehicle for navigating delicious liquid to mouth without mishap. It is nice to have a naan recipe in one's repertoire that can be prepared so easily because I think this would pair well with soup at lunch or as an accompaniment for stew in the winter. I made this to go with chicken and roasted vegetable curry and this worked very well.
The inspiration recipe for this easy to put together naan called for 2 teaspoons of sugar. I forgot to put it in and the naan tasted just fine. Two teaspoons less sugar in my life in one easy go...
2 cups flour
½ tsp salt
½ tsp baking powder
1/2 cup milk
2 Tbsps + 1 tsp vegetable or olive oil
Measure out the dry ingredients into a stand mixer fitted with a bread hook.
Combine 2 tablespoons of the oil and the milk in a small bowl and whisk together well. Add to the stand mixer.
Turn the mixer on 2 and start to combine the ingredients. Once you have a rough dough (you may have to add an additional tablespoon of milk), turn the mixer to its highest setting and process the dough until it forms a glossy ball of dough, about 2 minutes.
Remove the bowl from the stand mixer. Lift out the ball of dough and add the remaining teaspoon of oil to the bowl. Put the dough back in and roll the ball of dough around so that it is covered in a thin slick of oil. Set aside for 20 minutes.
Turn on the broiler.
Separate the dough into 6 equal sized portions. Using your hand and the palm of the other hand, press each piece of dough into equal sized rounds. You can do this with a rolling pin but I like the rustic look that hand pressing and stretching give the end result.
Grill for 2 minutes in the broiler. Flip and cook an additional 2 minutes or so until golden brown and slightly blistered in places. Mine, as illustrated above, could probably have done with a bit more time and blistering in the hot oven, but I panicked about burning and took them out after exactly 2 minutes on each side.
Inspiration recipe, here.