Place all of the ingredients, except for the extra ghee, in a large bowl and roughly mix together. When the dough begins to come together, get your hands in and knead the dough. This dough does not need to be kneaded heavily into a smooth ball. The dough is ready when you feel there is no more dry flour.
Drizzle over the extra ghee and turn the dough in the fat to roughly slick. Tightly cover the dough with a damp muslin or tea towel and leave for 30 minutes to rest.
After 30 minutes, gently tip the dough out on to a lightly floured surface and with gentle hands shape the dough into a ball. Using lightly floured hands, divide the dough into 8 roughly equal sized balls and place on to a floured tray. Cover again with a damp tea towel and leave to rest for another 30 minutes.
After 30 minutes, uncover the dough balls which should have risen a little. Take one ball of dough at a time and coat generously in flour. Use your palm to push the dough into a disc, then use your fingers to push the edges out evenly. You are aiming for a rough circle about 12-15cm in diameter. Lightly oil your hands and gently pick up the dough.
“Slap” the dough from hand to hand to thin it even further. Your naan can be a circle, or you can create the classic teardrop shape by pulling down one of the edges.
Place the dough directly on to a hot griddle. Cook the naan over a medium to high heat for 3-5 minutes on each side. Repeat the process with the remaining doughs.
For my favourite variation, brush the naan with butter, and top with roasted peppers, sundried tomato pieces, a sprinkling of rosemary needles and a few chunks of crumbled feta. Place the topped naan in a hot oven for a few minutes and remove when the tomatoes have browned a little and the cheese has melted.
Notes
If the dough is not coming together, then just add a splash of water and continue to knead. Add a tablespoon of water at a time. The dough should be a little sticky.The way I make this dough is different to how others might. I do not knead for a long time, and I do not leave to rise for a long time. I also don’t knock the dough back as forcefully as others do. It is bread and its beauty is in the eye of its maker and eater.There are many variations that can be done with this dough, from making buttered, flaky naan to stuffing them with cheese, meats or fruit. Use this dough, and use gentle hands and your only limitation is your imagination.