About this recipe: Naan is traditionally made in a brick and clay tandoor oven. It does not brown like other breads. It should be baked only for 60 seconds or less. It will still be white although it may have a couple brown spots like a cooked flour tortilla. Naan should be served immediately after preparing.
To make clarified butter, melt 4 tbsp of unsalted butter over low heat. Skim off & discard any foam that may have accumulated & reserve the remaining clear, golden liquid. This is the clarified butter, or ghee as it is know in Indian cooking. Discard any solids left in saucepan.