Combine topping ingredients in a bowl and keep near the gas stove. Keep one bowl of clean water next to it.
Heat flat cast iron pan/griddle over medium heat. Divide the dough into equal golf ball-sized rounds.
Gently flatten the dough ball with the pressure of your palm. Next, dip your fingers in water and gently try to shape the naan. Alternatively, you can dust the rolling surface with flour and roll out naan into an oval-shaped bread of 1/4 inch thickness.
Again, using wet fingers stick a teaspoon of chopped toppings over the naan
Place the naan on a hot griddle. Cook over medium heat. After a few seconds, naan will puff up and has charred, uneven marks on top
Now turn the griddle upside down and cook the other side of bread on direct flame till it becomes light golden in color.
If you are not comfortable flipping the pan, simply put the naan on direct flame-like Chapatis and cook until it gets charred marks on top or cook it covered in the cast iron pan itself.
Apply some ghee/butter just before serving. Serve Naan warm with any curry of your choice.