• Roll the dough about ¼ inch thick. If it's too thin, the naan will be crispy instead of soft and chewy.
• A hot cast iron skillet works best for getting those signature bubbles and golden spots.
• Store leftovers in an airtight container for up to 2 days at room temperature or freeze for up to 3 months.

Fresh-Milled Flour Option: For the best texture, you can replace up to ¼ of the all-purpose flour with freshly milled flour. This adds extra flavor and nutrition while keeping the naan soft and fluffy.