This was the easiest recipe for naan I've ever made. I skipped the brushing it with ghee and onion seeds as I planned to re-heat some the following day. Just be sure to have clarified butter on hand before you start. If you are making it that day, let it cool completely before using it to make bread or the yoghurt will curdle (that's the voice of experience speaking, though it did still make bread, if not naan).
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