I have eaten naan in many different restaurants, domestically and in different countries. The best naan, in my opinion of course, is at the Punjab Indian Cuisine in Boca Raton, Florida. The bread comes out of the tandoor beautifully browned and crisp on the side that was against the tandoor wall. The top of the naan is in ultra-soft, moist striations, with very thin, tender crisp ridges between. In other words, it is not at all of an even thickness. The naan shown here, looks like it is of an even thickness. Can you suggest a method to achieve the unevenness at home, that I am looking to accomplish?

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