Stir with a wooden spoon until roughly combined.

Knead by hand or with a mixer fitted with a dough hook attachment. The dough will be very sticky so it will be difficult to knead by hand. Add more flour if you must, but try to avoid it. If using a mixer, knead the dough for about 5 minutes or until it pulls away from the edges of the bowl.

Coat your hands in a small amount of vegetable oil and take the dough out of the bowl on a counter or a rolling mat. Grease the bowl with a small amount of oil. Knead the dough briefly until it forms a smooth ball that is not sticky anymore.

Lightly flour your hands and stretch the dough into rounds, about 1/3 inch (8mm) thick (you can shape them any way you prefer). It's best not to roll out the dough with a rolling pin, but rather to either stretch it in your hands or press it flat with your fingers (avoid using your palms). This method creates an uneven surface for the Naan, resulting in parts that are thicker and super fluffy, alongside parts that are thinner and more crunchy – we love this contrast of textures. I also find that rolled-out Naan tends to be denser compared to Naan that is stretched or gently pressed with fingers.

Since the dough is rather loose, transferring it to the pan can sometimes be a bit difficult. If you anticipate having trouble with this step, you can stretch each portion of the dough onto a piece of parchment paper. After the resting time, place the flatbread on the pan with the parchment paper facing up, and simply remove the paper from the flatbread. This is the easiest way to move the bread onto the pan without changing its shape. Alternatively, you simply transfer the dough with floured hands. Try for yourself, which method works best for you.

Transfer to a plate and brush with garlic butter.

Repeat with the remaining flatbreads.

Enjoy!