Homemade Naan

When I decided to make naan I came across a variety of recipes ranging from yeast to no yeast and yogurt to no yogurt.  Using the ingredients I always have readily available in my kitchen here is my take on naan.... yum

What you need:
1 cup milk (warm)
1/2 cup water
3 tsp olive oil (plus more for brushing the naan with)
3 cups bread flour
1 tsp salt
1 tsp sugar
1 tsp yeast
(garlic-minced)

Add all the ingredients (minus those in parenthesis) to your bread machine.  Turn your bread machine on to the dough cycle and wait for the magic to happen.  One your bread machine is done, take the dough out and lay on a floured surface.  Divide dough into 8 pieces.  Carefully flatten each of the 8 dough pieces.  At 1st I used a rolling pin to do so, but I found that pulling the dough apart must like pizza dough actually helps retain those charming bubbles.  Brush the tops of the naan generously with olive oil and garlic.  Place in hot skilled (medium heat) olive oil side down.  Brush the other side of the naan with olive oil and garlic.  You are looking for the side of the dough that is on the skillet to become firm, much like when making pancakes.  This should only be 1-2 minutes depending on your heat.  Once it is firm, flip the naan and cook the other side. 

Good thing these babies are intended to be eaten warm off the skillet because they are hard to resist.  They will keep for a few days in Ziploc bags, but I recommend them popped into the toaster oven and warmed up if you don't polish them off right after making them.