MissingWillow, I've only dry-fried my naan on my cast iron griddle on the stove. I think next time I'll try baking them. The recipe I use is very similar to yours, but I use wild yeast (aka sourdough starter that isn't sour) instead of commercial yeast.
They look delicious. I sometimes make naan bread but I have never tried them with yoghurt in the dough. I shall try it next time.
Since you have your own farm, you probably could make fabulous cheese naans.
The yoghurt in the naan makes the naan really soft.
I wonder if I could make the dough in my bread machine on the dough setting, then roll it out and bake it. That's how I do all the other breads and rolls I make.
It absolutely would work.
I don't have a mixer or a bread machine. I also don't knead my dough much. I use a low-knead method that goes like this...
Mix the dough. You're not looking for smooth, but rather a shaggy mess. Let it sit for 20-30 minutes to allow the flour to absorb the liquid. This is called autolyse. Then knead the dough for ten strokes and let sit for 15-30 minutes - repeat this step three or four times. Then the dough is ready for shaping.
I use the low-knead method because a. it works b. it's so much easier on my problem joints c. it doesn't require another piece of equipment that takes up room in my very small kitchen.