There are a dizzying number of recipes out there for naan, some calling for both baking powder and baking soda, many calling for yogurt and milk, some coated with oil before baking, others with water. I have tried a number of recipes these past few weeks, and this is my favorite. The dough is wet and sticky and requires no kneading. It's a little tricky to work with at first, but once you get the hang of it, getting freshly baked naan on the table is a breeze. I prefer using my hands versus a rolling pin to stretch the dough — this seems to create a more pliable finished product — but use whatever method you like. The dough is forgiving, and a little melted butter and sea salt at the end go a long way.