I prefer homemade naan to the dense and doughy store-bought ones. It’s so easy to whip up; you just need to plan ahead so the dough has time to rise. I use whole-wheat pastry flour to make naan because it contains more fiber than all-purpose flour but less gluten, which helps produce a softer bread.
The naan dough is actually a twofer, because you can use it as a base for flatbread pizza. While the choice of toppings is endless, Margherita pizza sp