It's quite intersting to see how similar naan is to pizza. Here are a few recipes I found via the internet some time ago that may be of interest. I have not tried them myself.
Naan Indian Bread
4 T. clarified butter (ghee)
1 t. salt
1 t. sugar
2 c. all-purpose flour
2 T. yogurt
2 t. onion seeds (Nigella)
1 t. dried yeast
2/3 c. warm milk or water
Whisk the warm milk or water with the yeast and the sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes. Sift the flour and the salt 3 times into a large bowl. Add the yeast mixture, one half of the clarified butter, and the yogurt. Mix into a soft dough and then knead on a floured surface for about 5 minutes or until the dough is smooth and elastic. Place the dough in a large oiled bowl, cover, and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size. Punch down the dough and then knead for 5 minutes. Divide the dough into 6 pieces. Roll each piece out into an 8” round naan. Cover a baking tray with aluminum foil and grease the foil. Brush the naan with a little of the remaining clarified butter and sprinkle with some of the onion seeds. Bake the naan, one at a time, under the broiler for about 2 minutes on each side, or until puffed and just browned. The naan can also be cooked on a hot griddle on a stove.
Naan Indian Bread
1 t. dried active yeast
1/2 t. sugar
1/2 c. warm water (about 105-115 degrees F)
1 c. all-purpose flour, plus more as needed while kneading
1/2 t. salt
1/4 c. clarified butter (ghee) or vegetable oil, plus 1 teaspoon
In a glass measuring cup, combine the yeast and sugar. Add the water and stir well. Let rest until foamy, about 5 minutes. Sift together the flour and salt into a large bowl. Make a well in the center of the flour and pour the yeast mixture and the clarified butter (ghee) or vegetable oil into the center. Mix together with your fingers until a smooth dough forms, working in a small amount of additional flour as needed. Knead for 3 minutes. Oil a small bowl with the remaining butter (ghee) or oil. Place the dough into the bowl, turning to coat, and let rest until doubled in size, about 1 hour.
Preheat the oven to 400 degrees F.
Divide the dough into 6 pieces and gently roll into 6 circles on a lightly floured surface. Bake on a baking stone, or a lightly greased baking sheet, until just golden brown and puffed, about 12 minutes.
(Note: Often the unbaked naan are docked with a special docking tool or with the use of a fork to make holes in the naan so that they don’t balloon up during baking. Also, a small amount of water can be put in the middle of the unbaked naan and sesame, caraway, Nigella or other seeds or other ingredients, like chopped scallions, are put in the wet area so that the toppings stick to the naan.)
“Snowshoe” Naan Indian Bread
2 1/2 c. warm water (around 105-115 degrees F)
1 t. dry yeast
1 1/2 c. whole-wheat flour
4 to 5 c. unbleached hard white or all-purpose flour
1 T. salt
1 t. Nigella (black onion seed)
Place the water in a large bread bowl, and add the yeast and stir. Add the whole-wheat flour and 1 cup of the white flour. tir well and then stir 100 times in the same direction to develop the gluten (one minute). Let the sponge stand for 1/2 hour to 3 hours, covered. Sprinkle the salt over the sponge, then add another cup flour and stir. Continue adding flour and stirring until you can stir no longer. Turn the dough out onto a lightly floured surface and knead thoroughly, about 10 minutes, until the dough is smooth and easy to handle. Clean out the bowl, oil lightly, and return the dough to the bowl. Cover with plastic wrap and let rise in a convenient place for 2 to 3 hours. hen the dough has more than doubled in volume, push down gently and turn out onto a lightly floured surface. Divide the dough into 8 equal pieces and shape each into a flat oval shape, approximately 4” wide by 8” long. Leave these flat disks out on the work surface and cover with plastic wrap to let rise for approximately 20 minutes.
Place quarry tiles or a large baking stone on a rack in the lower third of the oven, leaving a 1” space between the tiles and the oven wall to allow air to circulate. Preheat the oven to 450 degrees F. Five minutes after the oven has preheated, begin shaping the first bread. Place a small bowl full of cold water by the edge of the work surface. Using your fingertips, first dip them in the water and then, beginning at one end of the disk of dough, make tightly spaced indentations all over the surface of the dough, so that it looks pitted, though not pierced through. Now stretch the dough gently into a long oval strip by draping it over both hands and pulling them apart gently. The dough should stretch and give, and after several tries will extend to make a long oval about 12” long with attractive stretch marks along it from the stretched indentations (hence, the name "snowshoe" bread).
Place the dough back on the work surface, sprinkle with a pinch (less than 1/8 teaspoon) of black onion seeds (Nigella) and, using both hands, place the bread directly on the heated tiles or stone. While the bread bakes, begin to shape the next bread. The cooking time for each bread is approximately 4 minutes. You will soon develop a rhythm so that you can bake 2 breads side by side across your oven, one going in when the other is half done. When done, the breads will have golden patches on top and a crusty browned bottom surface. To keep the breads warm and soft, wrap them in a cotton cloth 5 minutes after they come out of the oven. Serve warm or at room temperature.