Place dough into an oiled bowl, covering bowl with a damp paper towel. ( my preference over a cloth towel)
Allow to rise in a warm spot for one hour. The dough should double in size. (I use my warming drawer on the bread proof setting. You can also turn your oven on to its lowest setting for a couple of minutes then turn it off before placing the dough into the oven)
Drop the dough onto a piece of parchment paper, give it a quick punch or two to flatten it into a thick disk. Cut dough into eight equal portions. Form each into a ball. I like to cut out parchment dividers that I use to roll them out on as well. (see pics)
Roll out to a rough quarter inch thickness. This is where you can experiment for what thickness you like best.
Stack between the parchment sheets. You can cook them immediately or let them rest like this for about a half hour during which time they will puff up a little more. I prefer them this way, but it is all about time and what you like.
Heat your skillet (I definitely recommend cast iron or a heavier bottomed skillet) to somewhere between medium high and high. My gas stove tends to run hot so I am constantly adjusting not to burn the naan.
Spread a little oil onto the pan to keep things from sticking. With seasoned cast iron you should not have this problem.
Once you are graced with large bubbles and a nice golden color it is time to flip the bread. Cook until golden brown. Stack on a cloth towel lined warm plate or basket, covering to allow the steam to soften the naan.
Serve as is or brushed with melted butter and a sprinkling of herbs