The Naan turned out fabulously! I do, however, have a few tweaks which (to me) made it better.
You do not need four and a half cups of flour! Dear Lord! There's a reason in the actual directions it says "add enough flour to make a soft dough". I started with one cup, stirred, another cup, stirred, and after the third cup was stirred in, I started kneading and added half of the fourth cup with my hands until the consistency was good. Use your own judgement in this.
Also, two TEASPOONS of garlic? For real? Come on. You couldn't even kill Edward with that amount. I added at least two TABLESPOONS and could have added more. Of course, you be the judge of the garlic in your own naan. Leave it as written if you don't like garlic. Or really love Edward.
The making of the naan turned into an entire Indian themed dinner. I even wore my punjabi pants (although I didn't think about it until I was in the kitchen and realized I'd put them on unintentionally). Dear Jon made dal makhani (black lentils to us non-hindi speaking folk) and chicken curry.
And because I know you will all be clamoring for the recipes, here it is:
Buy a can of Jyoti brand Dal Makhani and a jar of curry and follow the instructions on the label.
Lame. I know.
But trust me when I say your kitchen will smell like India for days! And that's a very good thing indeed :)
Oh, one word of caution. We grilled the naan inside because we don't have a grill and it was rather cold. We have a cast iron stove top grill. The butter drips on the grill and causes clouds of smoke to fill up your kitchen and 20 foot high ceilings. Open the windows, turn on the fans, bundle up, and be prepared to tell the neighbors "It's alright! I'm a professional!"