Naan

You have to make this homemade naan to go with your Chicken Tikka Masala.  I like this recipe best out of the few I've tried because I always have these ingredients on hand and it has always turned out great!  From my experience with making naan, it's not the recipe that's the issue... it's learning to cook it.  I've tried baking naan in the oven, I've tried using a pizza stone, and I've tried using a flat cast iron skillet on the stove.  The cast iron pan is by far the best way I've found.  We use one like this, which we also use for cooking those raw tortillas that you get from Costco.  (Christy and James cook thier naan on a grill pan, I think.  I haven't tried that, but they say it's great too)  

Naan (Recipe from here, although I divide it in half, which is still more than Jeff and I can eat for one meal.  I think I did a 1/4 batch once, but I'd rather have enough for leftovers.)

Ingredients:
1 1/3 cups hot water, 110-115˚F
3/4 tablespoon granulated yeast
1/2 tablespoon sea salt
1 tablespoon sugar
1/8 cup extra virgin olive oil
3 1/2 cups unbleached all-purpose flour

Directions for the dough
1. Mix the water, yeast and sugar in a bowl. Stir and let sit till yeast is bubbly. Stir in olive oil and sea salt.

2. Mix in the flour about 1 cup at a time till the dough forms one ball and is not too sticky.  (I think I usually use more than 3 1/2 cups, but I can't remember for sure.)  

3. Cover (not airtight), and allow to rest at room temperature until dough rises, approximately 2 hours (or less).  

Directions for the naan:
1. When you're ready to cook the naan, remove dough from refrigerator. Liberally sprinkle flour on a work surface.  Split the naan into 12-16 small balls (I have to make them small to fit on our pan.) about the size of a clementine.  

3. Roll dough balls in flour to coat all surfaces, then flatten each with the palm of your hand. With a rolling pin, roll dough into circles (don't worry, they don't have to be precise circles, real naans aren't supposed to be perfectly round) about 8 inches in diameter. Keep work surface well dusted with flour to prevent sticking. Stack rolled dough circles on a platter, separating them with parchment or waxed paper.

4. Heat a large sauté pan over medium-high heat. Place one dough circle in heat pan.  Cook until bottom side is a light golden brown.  Flip naan to other side continue to cook until second side is light golden brown.  Then I put the cooked naan in the oven (on warm or 200 degrees) until the rest of dinner is ready.  

5.  Repeat process with other dough circles.