Step 1

1 In a large bowl, whisk together the flour, baking powder and salt

Step 2

2 Pour the buttermilk over the flour mixture and quickly stir it in

Step 3

3 The flour will still be fairly dry, with some wet clumps

Step 4

4 Pour a few tablespoons of the warm water over the flour, stirring it in with a spatula or wooden spoon

Step 5

5 Repeat until the flour comes together to form a soft ball

Step 6

6 You will use about 3/4 cup of the warm water in total, but it may need a little more or less depending on your exact measurements or the weather

Step 7

7 You want the dough to be very soft, close to being slightly sticky, so if you add an extra tablespoon or so, it won't hurt

Step 8

8 Using your hands, gather the ball, picking up any dry flour in the bottom of the bowl, and knead it to form a smooth, soft ball of dough, 1 to 2 minutes

Step 9

9 If it's a little too sticky to handle, dust your hands with flour, but do not add any more flour to the dough, if possible

Step 10

10 Lightly grease a rimmed baking sheet with the canola oil

Step 11

11 Cut the dough into 6 equal portions (the dough will be roughly 700 grams, so aim for about 116 grams each)

Step 12

12 Shape each portion into a round, cupping and tucking the edges underneath as best you can to make it smooth

Step 13

13 (Don't sweat this too much, as the dough is pretty forgiving and you're going to roll it out anyway

Step 14

14 ) Place on the baking sheet

Step 15

15 Brush the rounds with the melted ghee or butter and cover with plastic wrap or a slightly dampened clean dish towel

Step 16

16 Let sit at room temperature for 30 minutes

Step 17

17 The dough needs to rest, but will not rise or change much in appearance

Step 18

18 With about 10 minutes left in the dough resting time, preheat a 12-inch cast-iron skillet over medium heat

Step 19

19 Lightly dust a work surface with flour

Step 20

20 Place one of the dough rounds on the surface and then turn it over so that both sides are floured

Step 21

21 (Keep the remaining dough rounds covered

Step 22

22 ) Using a lightly floured rolling pin, roll the dough into an 8- to 9-inch circle, rotating the dough 90 degrees after each motion to create an even round

Step 23

23 Dust the work surface and rolling pin with just enough flour to keep things from sticking; you don't want to overdo it

Step 24

24 Again, don't get too obsessed with the perfect shape

Step 25

25 Part of the charm of naan is its rustic appearance

Step 26

26 When the skillet is sizzling-hot (check by sprinkling a few small drops of water; if they bounce and quickly evaporate, it's ready), add the first portion of rolled dough

Step 27

27 Cook for 2 to 3 minutes, until lots of bubbles appear on the top and the bottom dries out and is freckled with brown spots

Step 28

28 Using tongs — or your fingers if you're careful — flip the dough and cover the skillet with a lid or large, rimmed baking sheet if you don't have a top that fits the pan

Step 29

29 Cook for another 2 minutes, until the dough is cooked through and there are plenty of very dark, almost charred spots on what was the top and now the bottom of the naan

Step 30

30 You may find you need to reduce the heat or cook time slightly as the skillet gets very hot throughout the batch

Step 31

31 While the first naan cooks, roll out the second

Step 32

32 Remove the finished naan from the skillet, transfer to a baking sheet or serving platter, and brush with more of the melted ghee or butter

Step 33

33 Cover with foil or a clean dish towel to keep warm

Step 34

34 Transfer the second naan to the skillet, and continue to roll and cook the remaining dough

Step 35

35 Serve warm