I have tried making naan several times using recipes from the internet, cookbooks and cookery shows. But all my attempts flopped like SRK’s Ra One and I always ended up with tough, rubbery or partially cooked flour balls. Rolled up and thrown from my Bangalore home, I am sure they would’ve bounced all the way to the Depsang valley in Ladakh and pulled down the Chinese tents that so bothered our leaders and put our media into a frenzy. And we could have somehow blamed the Pakistanis for it. (The two birds with a single stone thing). But as a peace loving person, I want my naans to be just naans and decided to give it one last try. Verdict: Finally, these naans turned out to be good. They were soft, and blistered on top and made the perfect bread for curries and gravies.