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It went good. I do think I'll reduce the sugar just a tad next time. It was good, but just a tad sweet for my tastes.
I found that one person suggested folding and rerolling the naan over and over to create air pockets so that it fluffs up. That worked out very well.
I then tried to add black sesame seeds into it and it tended to make the bread flat, I guess the sesame seeds destroyed the pockets. In this way with less sugar it would make good gyro/kebab bread.
I used a latke pan with good results.
I think I can improve by switching to bread flour (I only have all purpose, which is great for cakes and other uses, but I think higher gluten will improve my bread) and also by buying gee to cook it in, so I can get the pan hotter without it smoking. I'd also experiment with honey, brown sugar (I used cane sugar), and maybe doing 1/2 cup whole wheat flour.
I think I've found something I can mess with to get the results I want though.
I want to start experimenting with baguette too. Good baguette and good flat bread and I'll be set for life!
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