I'm always always wanting fresh naan bread, so I adapted a recipe from the New York Times. I used cream in place of milk in the dough (also has flour, instant yeast, water, vegetable oil, egg, and baking powder) and let it rise in the fridge while I went to work. I divided into balls, waited till they puffed (45 minutes), and then baked them on a preheated pizza stone, a couple minutes on each side. Brush with butter and place in a "cloth-lined basket" a.k.a. bowl (enamelware h/t Amanda Sims) with dish towel.