I enjoyed the simplicity of this naan recipe after some of the other more complicated ones lately. Some of mine ended up stretching out like the recipe said for the Persian naan, but it wasn't a big deal.
I just did simple garlic and kosher salt since I didn't have scallions on hand. My only problem seemed to be that they didn't get much color on top, even though I left them for longer than 8 minutes.
Verdict: tasty, but I might want to play around with the toppings more next time.