Well I gave it a go....
I made the dough, left it to rise, flattened it out, and put it in the preheated george forman grill. I kept a close eye on it, and out came a somewhat stripey, crisp, pitta bread-flatbread hybrid.
My conclusion is that these would be great to freeze for pizza bases, would go nicely with soup or stew, would make great garlic bread (adding olive oil and garlic to the dough) and I rekon that naans made this way would also be truly delicious.
Stuffing with cheese before cooking just meant that the cheese melted before the bread was cooked and set off the smoke alarm. You can't win them all eh?!