Grated raw tomato and ghee-sizzled nigella seeds create a base for pretty-in-pink raita and get smeared on the naan during grilling. Meanwhile, big tomato wedges are tossed in spiced yogurt before charring on the grill, which approximates the super high heat of a tandoor (in which naan are traditionally baked).

The dough for the naan is sticky and soft, but don’t be tempted to add flour. A supple and moist dough is key to a tender, bubbly bread. Just keep kneading and the dough will grow bouncy and smooth.

If you haven’t worked much with yeast, don’t fear! Flatbread is a forgiving place to start playing with fermentation. P.S. If you don’t have a grill, you can make this using your broiler.