Naan Sequitur

I suppose you'd call it naan, anyway. I made bread dough (1/4 whole wheat, 3/4 all purpose flour) and kneaded lots of fresh rosemary into it. After a few hours' rise, I flattened it, made it nice and slippery with olive oil, ground some pepper over it and grilled it:


It was good. The grill has hot spots, so there were some burnt spots. Still, there's nothing like that rustic, smoky flavor that bread gets from being made on a fire.