My favorite meal is a lamb chop kebab. But for me this meal is incomplete without an authentic naan. I want to get the necessary recipe(s) and equipment to make these delightful creations.
First of all I would like to lean about the equipment for baking naan (not commercial... think home use).
Then I would like some recipes (and cooking techniques).
Another thing I am curious about... whenever I see naan being baked they are slapped onto the sides of a tubular clay oven (tandoor??). Why? It seems natural to bake things on horizontal surfaces, but I always see naan being baked vertical... what's up with that?