Several readers (and Twitter / Facebook friends) have enquired about the Naan breads I made the other day. If you want the recipe, follow this link to a post from September 2013 on Jane's blog Onions and Paper.
The dark patches on mine are poppy seeds, but Jane says that if you want to get the authentic burnt patches (as if cooked in a tandoor), then you need to hold the breads over an open flame (be careful!). Alternatively, use dry baking sheets rather than greased ones, and hope that the bread will stick in a few places.
If any of you do try the recipe, could you please let us know how it went? Thanks.