Starting out with 3 cups flour, mix all ingredients together until a soft dough forms. You can do this by hand or in a stand mixer with a dough hook. Work dough several minutes, until smooth and elastic, adding remaining flour only if necessary.
Cover airtight and let rest for an hour.
Deﬂate the dough and divide it into 12 evenly sized pieces. Roll into round balls, cover, and let rest for 30 minutes. (Or close airtight in a tub and chill for up to 24 hours.)
Roll each ball out to a roughly 6-inch disc, then stretch into a teardrop shape.
Heat a cast-iron skillet or griddle on medium and lightly oil the surface. Cook naan for 1to 2 minutes on each side, or until ﬂecked with brown and bubbled. Wrap in a cloth while you ﬁnish baking the remainder.