My egg salad recipe is, of course, more complicated than my mother's, because I can't ever seem to make something simply. So I'll tell you how she made it, and how I changed it, and you can do it the way you want.
Naan is Indian flat bread. It's kind of like pita bread but moister and chewier. This recipe is so simple, and it was very good with egg salad, though definitely not what my mother would have served egg salad on. It made a lot, too, so I can bring some to Tott, who is gradually recovering from something akin to the plague.
2 teaspoons active dry yeast
1 teaspoon salt
3 cups flour, plus some for kneading
In a separate bowl, mix salt, spices, and flour together. Mix with a wooden spoon, then turn out onto a well-floured counter top. Knead dough into a tight ball. Put dough in a well oiled bowl and cover with a damp towel. Put the bowl in a warm place and let rise for about 30 minutes. It won't rise much, so don't worry. Divide up the dough into little balls and roll into circles about 1/8 of an inch thick. Grease a frying pan (I used olive oil, but you could use Pam--I wouldn't use butter because it might burn) and get the pan nice and hot. Put 1 or 2 naan in the pan at a time, and grill for about 2 minutes per side. The thinner you roll the naan, the puffier they get.