If you already have the French boule dough made and on store (for up to 2 weeks in the refrigerator or as long as you want it the freezer), you can have fresh naan in 6 minutes flat. Pun intended.
AIN'T NAAN LIKE IT
|This one got a little crisp, but I kind of like it like that.|
Boule dough (see recipe here)
Butter (about 1/2-1 tablespoon, depending how much naan you want to make)
The Grand Total: Next to nothing if you've already made your boule dough. If you haven't, see recipe.
Pull off a handful of dough. I used a piece that was about the size of a large orange. Dust with flour if it's still very wet. Place it on a floured surface and cover it with parchment or wax paper. Roll it out with a rolling pin until it's about 1/4 inch thick. If you don't have all that stuff, you can just slowly pull it apart by running your hands around the edges in a circle as if it's pizza dough.
Place about 1/2 - 1 tablespoon of butter on a pan over medium-low heat. Put the naan dough on the pan and cover the pan. Let the dough cook for 3 minutes.
After 3 minutes, flip the naan and cover again. Let it sit for 3 more minutes, then put it on your plate and let the feast begin.
If you're feeling creative, you can also try these other ideas, or create your own:
After the first 3 minutes, flip the naan and then crack an egg on the second side. Cover and cook as usual.
After the first 3 minutes, place slivers of cheese on the second side, cover and cook as usual. So good.