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(** Note: I always make bread dough with my standing mixer using a dough hook. Although artisan bread can easily be made by mixing with a large spoon
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In the mixer's bowl, whisk together the water, milk, yeast, salt, yogurt and honey. Add the flours, about 1/3 at a time, while mixing on low to medium speed. When all of the flour has been added and combined, turn the mixer to medium and let it knead the dough for a minute or two.
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Transfer to a larger bowl that has been coated lightly with olive oil to prevent sticking. Cover the container loosely with plastic wrap or a kitchen towel, leaving some way for air to escape. Allow it to rest at room temperature for about 2 hours, or until the dough rises and collapses.
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The dough can be used immediately after its initial rise, though it's much easier to handle when cold. Refrigerate until ready to use. It will last for 7 days, when refrigerated.
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At this point it can also be frozen. I'll typically freeze the dough in 1/4 pound portions and thaw in the refrigerator overnight before the day I'd like to use it. (** Note: The dough makes enough for sixteen 1/4 pound portions. Each 1/4 pound portion will make 2 pieces of naan, or 1 pizza crust or 1 flatbread)
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On baking day ... punch the 1/4 pound portion of dough and divide into two equal balls. Using a rolling-pin, roll each piece of dough into an oval shape. The dough should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
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Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with olive oil or clarified butter. Place the Naan on the hot skillet, cover and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side until large toasted spots appear on the underside. Place the naan in a tea towel-lined dish.
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Repeat with the rest of the naan.
