Today when I fired up the egg to cook my weekly pizzas, I planned to cook some naan to take advantage of the hot egg and the pizza stone. The recipe was a variant of the one in Wood-Fired Cooking by Mary Karlin. The yogurt dough is stuffed with a blend of cilantro mint and cashews. The book describes stuffing the naan, but a Youtube video helped me to pull it off without a problem the first time.
Here it is cooking on the egg; temperature about 550 deg (I prefer this to higher temperatures):
Here is the finished product:
and here is the inside (from one without a lot of stuffing):