Native to India, this flatbread made with yogurt is traditionally baked on the side of a tandoor, a vertical oven that will often reach 900°F. The dough is stretched, slapped onto the wall of the oven, and 45 seconds later a chewy brown loaf with a crusty interior is peeled off the wall.
While home tandoors are not common, an Americanized version of naan can also be made on your barbecue grill, to very similar effect. Make sure the fire is good and hot; it can be helpful to close the lid on the grill for a few minutes of the cooking time, to duplicate the radiant heat of the tandoor.
The flatbread can also be made successfully in a cast iron pan on top of the stove, with the help of a pot lid. It'll take a little longer than 45 seconds, but the results, brushed with a bit of butter and seasoned with salt and pepper, will be equally as delicious.