Make and divide the dough into four equal parts.
Roll each part into a teardrop shape at least ¼ inch thick.
Preheat the grill to three-quarters heat, cover the rack pan with foil, and set it in the midway position.
Put the naan on the foil and grill it.
Watch it cook (it can easily burn).
As soon as the first side develops brown patches, remove it from the grill.
Turn it over and brush the uncooked side with a little melted ghee or butter.
Return it to the grill and cook it until it is sizzling.
Repeat stages 5 to 8 with the other three naan.
Serve at once.