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Mix everything together until a shaggy dough forms.
Knead for 5–7 minutes, until smooth and soft.
Cover and let rise for about 1 hour, or until puffy.
Divide the dough into 6–8 pieces and roll or stretch each into a ¼ inch circle.
Heat a dry skillet over high heat and cook each naan until bubbles form and the bottom is browned.
Flip and cook the other side.
Melt the butter and garlic together over low heat.
Add a pinch of salt and brush over the hot naan.