I'm working on making decent naan at home. My Indian coworkers are trying to help. It was better the second day after fermenting overnight. I hope that bread flour and a new recipe will improve it even more.
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Great news! It takes 24 hours to do a decent job of it. You make up the dough the day before then let it ferment for 24 hours. That slows down your naan lust.
I wrote up some notes in this [comment](I used the western analog of a tawa/tava. I wrote up some notes in this comment.
I think you might grossly underestimate my appetite for naan, but I can forgive you for assuming that it's a sensible amount.
Unfortunately, you did lose me at 15mins aggressive kneading. But I am now a little more appreciative of my local yet pricy professional naan bakers!
You could use a Kitchen-Aid stand mixer with a dough hook. My Indian friend tells me that it tastes better if you knead it by hand. I suspect that restaurants use mixers to do it.
I enjoy the kneading.