Making your own Naan Bread is not particularly difficult, and the result will be far superior to any vac-packed supermarket version. It still cannot compare with the restaurant version baked in a tandoor.
Naan breads are best eaten freshly baked, although you can freeze them reasonably successfully after baking.
Time: 90 minutes, including 1 hour proving.
Good with: Roasted Pumpkin Soup, or as an alternative to rice with almost any Indian recipe