Mix all ingredients together in a large bowl with your hands to bring it all together. Knead it for a minute in the bowl to form a ball that is little bit sticky. *You could add a little more flour to make it manageable if necessary.
Divide it into 4 equal pieces and form each one into a oval shaped ball. Using a rolling pin dusted with flour on a table, roll each one to about 6” to 7" length width. Make sure you roll out thin, they'll still get nice and fluffy when they cook.
Heat a frying pan without oil until hot. Cook each flatbread for a few minutes on each side until lightly golden spots appear and it puffs up.
Best eaten on the same day. Leftover can be store in an airtight container in the fridge up to 3 days. You can reheat the naan in a frying pan or toaster.
Notes
Careful not to add too much flour, your naan bread might come out hard and chewy.