Eva Schweber's recipe for naan.

~2 cups flour, 1 tsp. baking powder, heaping 1/4 tsp. salt and 2 cups yogurt

Knead all of the ingredients until you have a barely sticky ball.  Put in bowl covered with plastic wrap.

divide into 8-10 circles and roll out.

Turn on the broiler and heat up a cast iron pan

Make sure the flattened dough is dry enough so it will not stick to the pan (adding a little extra flour after your roll it out is fine).

Put the flattened naan on the hot pan and wait for it to bubble a bit. Flip and let cook for another few seconds.

Flip back to the first side and stick the pan under the broiler.

You want poofing and bubbling, not blacking (unless you like it that way). The time varies based on how hot the pan gets and the heat of your broiler. I usually start at ~1 minute under the broiler and drop to ~25 seconds by the end.  

When naan is poofed, put into a paper bag or wrap in a towel so keep soft & poofy.

You can top with ghee, garlic, or anything you like before eating.

On the very rare occasions there are any leftovers, I store them in a plastic bag overnight, cover with ghee, cardamom and sugar and put in the toaster until the ghee bubbles.