DIRECTIONS:

Add ingredients to your bread machine as listed. Set your bread machine to the dough setting, and turn on.

Set a timer for 15 minutes. After five minutes, check the dough. It should be somewhat sticky. (It shouldn’t stick to the pan, but it might stick to your finger.) If dough is too dry add 1 tablespoon water. If dough is too sticky add 1 tablespoon flour.

When the 15 minutes is up, remove the dough from the bread machine. Divide the dough into eight equal pieces. Roll the dough pieces into a ball. Roll dough balls in flour, place on a baking sheet, cover and let rest for 20 minutes. Preheat grill on high.

When dough has finished resting. Flatten each piece of dough with a rolling pin to desired thickness. (I like my naan thicker if tearing it to use with dips, and thinner if using as the base for a pizza-like flatbread.) Grill the flatbreads on medium-high. Breads should bubble as they cook; just press lightly with a spatula to deflate. Cook until bottom side is golden brown and charred in places. Turn breads over and cook until golden brown and charred in places.