Brust one side with water. Heat a heavy bottom skillet. Once heated, place the naan wet side down and cover with a lid. Cook the naan for several seconds or until bubbles begin to form. Cook the other side of the naan over direct flame of the burner with the help of tongs (or flip over in the skillet if you don’t have a gas range). When you see some charred brown spots that you know the naan is done. Serve warm.