Naan at home is always a compromise. Without a tandoor, you’re never going to get that blistered, smoky restaurant effect, but this recipe gets you close enough that nobody at the table will complain. The dough is soft, chewy, and forgiving, with just enough yogurt to keep it tender and a little slick of oil to help it puff. It’s not fancy—it’s serviceable, reliable, and better than most of what you’ll pay for in plastic wrap at the store. Bonus: roll it a little thicker and you’ve got an extremely serviceable pan pizza dough you didn’t know you needed.