I used to make naan style bread in a similar way, just not rolled so flat, and pretty much the same recipe as you've posted Onyx. I stopped making them because they used to burn the heck out of my fry pans. I tried in cast iron, cast alloy, and some non stick pan, and they all ended up being really burnt (equalling lots of soaking and scrubbing, so not what I wanted to do to my lovely seasoned cast iron pan!). Any ideas for a fix, as I really enjoyed making them aside from that teensy, tiny, little 'issue'....

Would serve them with Indian anything. Made them as the flat tortillas for burritos once also, with Mexican mince, beans, cheese, and salad.