I just made a delightful flatbread. Leavened, and cooked in a hot cast iron skillet, it resembles naan, except that it’s puffier, not as thin, and they don’t get stiff as they cool. The only real difference I could see between the recipe for this flatbread and several naan recipes is that the naan recipes use water and yogurt (and quite a bit more olive oil), and this recipe uses water and milk (I used whole milk). Is it the yogurt and/or the extra oil that makes naan stiffen up when it cools? I’d love to substitute the milk out for yogurt; I love that tang, but also love how pliant this bread is, even after it cools!