In the evenings I've been watching how to prepare food over fire, and learned that naan can be baked over an inverted wok, over charcoal.
So, I tried it, making the dough, baking it, and preparing side-dishes for dinner - baked beans, rice and lentils, cubed steak and veggies from the garden, and Pillsbury cinnamon rolls which are baked and then frosted.
The first step is to organize all the items for cooking, including spices, and setting them out on a tray.
Then forming the naan into individual shapes and rolling them out.
I was impressed how easily a wok lends itself to flatbread baking - they turned out wonderful.
We enjoyed our meal, lingering over tea and the campfire - all in our backyard.