Naan
Pull off peach size amount of dough (can be little larger doesn’t really matter, bread will just be little thicker which is how I like it)
Put flour on counter so dough doesn’t stick while rolling out
Roll to about 1/8th inch thickness (doesn’t matter if thicker, I prefer mine thicker)
Heat cast iron skillet on a medium high (about 5 and 6 for me)
When water sizzles when sprinkled on then ready to cook with
Add 2tbs safflower oil (can use vegetable oil safflower is better for you, also if not lent you can use butter)
Put dough into skillet and cover (I use a large plate to cover but either a lid or foil will work
Cook about 3 minutes on each side until golden brown. Cooks quickly take off and use pizza cutter to cut into pieces.
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