This naan bread recipe is perfect! I made it numerous times and it never failed. Result: a gorgeously crunchy, flavorful and light bread!
Pulse well for a couple of seconds until you get a firm dough. Add extra flour if it is too sticky, add more milk if it is too dry and blend again. Then transfer the dough to a clean and lightly floured surface. Start kneading the naan dough for a couple of minutes.
Add extra flour if it feels too sticky. You should get a firm but smooth and elastic dough. Wrap the dough in some cling film and let it rest at room temperature for 30 minutes. Then tear the dough up into 4 even portions.
Roll the dough out thinly, about ⅓ inch (8 mm). Lightly brush the top of the naan breads with a little of the melted butter.