| 1. | Mix the wet ingredients in a large bowl. Add the flour and use your hands to incorporate the ingredients until they are well combined. |
| 2. | Cover the bowl with plastic and let rest at room temperature until doubled in size, about 8 hours. |
| 3. | Turn the dough out onto your work surface and divide it into 8 equal pieces, about 78g each. Shape each piece into a ball. (At this stage the dough balls can be stored in a covered container, in the fridge for up to 3 days before cooking.) |
| 4. | While the dough is resting, preheat a griddle, cast iron skillet, or pizza stone on the grill. |
| 5. | Roll each dough ball into a round shape ⅛" thick (roll out on Silpat dusted with flour) and about 6" in diameter. |
| 6. | Cook each naan for a minute or two on one side, a minute or two on the other, and then back on the first side for another minute until the bread puffs up in the middle. |