In the wintertime, we bake naan on a stone in the oven. In the summer we bake it directly on the grill in our gas barbecue. Naan can also be made on the stovetop.
To begin, shape the bread by dividing the dough evenly. Dimple and stretch each piece out until it is flat and vaguely triangular or teardrop shaped.
Preheat the stone in the oven to as high as it will go. Dip your fingers in COLD water and place the shaped bread directly on the hot stone. (Note that the stone is broken because it was dropped at some point in the past. This is not a major problem. The pieces can be pushed together and the stone still used.)
These looked exactly the same as the above when they went into the oven. It takes virtually no time for the bread to start puffing up (5 minutes or so).
Once the bread has puffed, turn it over just to ensure it's cooked on both sides. Some people use their fingers, which must be made of asbestos. I prefer to use tongs.
Put the finished bread into a basket and serve immediately. Sometimes we brush the bread with butter just as it is coming out of the oven. But on this occasion, both our curry and vegetable were very rich and laced with butter. It just didn't seem necessary.
Naan goes especially well with palak paneer and rogan josh. (It's also great with a green chili omelette.)
Naan can also be made on the barbecue.