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Nov 19, 2006 09:53 PM

Is it possible to make good naan at home

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.


        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.