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Is it possible to make good naan at home

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using a conventional oven or, do I need to buy one of those oven kits (or a pizza stone?) to achieve the desired chew and taste that you get at an Indian restaurant? Thanks for your thoughts.

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  1. I made some good naan the other day with nothing more than a baking sheet. It was Bittman's recipe from Best Recipes in the World.

    1. Was it restaurant good (moist, steaming, good balance between flaky and tender) or good enough, but not spectacular? I'll google Bittman's in the meantime. Thanks for your thoughts.

      1. take a look at this video. I've not tried it yet but I am looking to give it a try this week.

        http://www.youtube.com/watch?v=ZXOSO6...

        Sup

        1. I have a pizza stone and still wasn't happy with the outcome of mine, but read about this technique somewhere and it works really well. Turn your cast iron frying pan upside down (or even better, use a cast iron flat griddle, which I don't have!) and heat it in the highest setting in your oven for a long time until it is blazing hot (25 minutes for me). Slap the dough across this and throw a couple of ice cubes into the oven at the same time for a little steam. The texture seems to be much closer to real tandoor baked naan than I've managed using other techniques.

          1. I've been wanting to make homemade naan since forever. Who knew that all I needed to do was ask some chowhounds? Thanks! I really enjoyed the naan demonstration and am going to give it a try this week. Terrie H., I don't have a cast iron griddle either, but the technique sounds like it should work like a dream. Thanks, again, for your feedback.

            1. That You Tube video is wonderful! Thanks Soup, for the link.

              Cuppamud's idea sounds as if it would work...it's a variation on Bittman's method of heating the pot in which you're going to bake bread.

              1. A baking sheet won't produce spectacular naan.

                In order to achieve restaurant quality naan, you're going to have to take steps toward duplicating the thermal mass of the tandoor. That translates into a pretty thick pizza stone. I'd say a minimum of 1" thick. The thicker the better

                Without the thermal mass, the texture won't be as puffy.

                It's the same thing with homemade pizza. Without the mass, the texture is compromised.

                1 Reply
                1. re: scott123

                  Thanks, scott123. Expertise is a wonderful thing. I will make naan this weekend and report my results.

                2. Get a copy of Alford & Duguid's Mangoes & Curry Leaves....their recipe is simple, straightforward. I've achieved decent results in the oven (highest setting) by cooking directly on a pizza stone, but I find that the gas grill (preheated using all three burners) works best.

                  1 Reply
                  1. re: Hungry Celeste

                    Funny you should mention Mangoes & Curry Leaves cookbook. I just read a post about it in chowhound. The reviews by this group were unanimous: get the book! It's a winner! Thanks for your insights.