Naans and other similar flat, leavened breads are eaten all the way from the Caucasus down through North Western India. In India, the baking is done in very hot clay ovens or tandoors. The breads are slapped on to the inside walls and cook quite happily alongside skewered chickens. At home, where most of us do not have tandoors, naans can be baked by using both the oven and the grill.
Naans may be cooked both with and without egg. If you decide not to use the egg, just