Is Naan bread supposed to be thin and soft, or a slightly thicker flatbread, and does anyone have a tried and true recipe which does not call for a tandoor oven or the equivalent? I watched an Indian lady on YouTube making what she called naan bread but which looked more like pita to me. The stuff that passes for naan at our local supermarket, is very good, but it's thin and pliable. I did make a recipe once, from a Jeffrey Alford/Naomi Duguid book, and it came out much thicker and on the bland side. Mind you, I didn't have the nigella seeds called for, but even so. I've got other recipes, some calling for eggs, yogurt, baking soda and or powder along with yeast, but I'm not sure what it's supposed to be like. Thank you in advance.