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Made garlic naan for two reasons: I need to get rid of self-rising flour :p I am making chicken tikka masala for dinner, so might as well try this to go with that! No yeast? Use self rising flour! No tawa or tandoor? Cast iron pan will save the day. It’s hot enough and maintain the temperature for a while; non-sticky pan temperature could fluctuate faster. Having make pasta dough with flour and egg, chinese noodle dough with flour and water, I am surprised to learn that Indian naan dough use flour and yogurt; yogurt instead of milk or egg or just water!
