I've been pondering if the pizza stone would be good enough to sot of simulate a tandoor. Anyone have some good basic and garlic naan recipies? Or should I just stick to the great sampler basked at Gangadin in Studio City?
When I was in the restaurant biz, we did that all the time. It came out great. Roll dough pretty thin and grill has to be really hot. Once you've flipped it you can add toppings, or brush on garlic oil, etc.
That is what we do. My husband uses the bread maker to mix the dough and then rolls it out and grills it on both sides. Then toppings (sausage and pepper or shrimp are our favorites) then back on the grill from a few moments. The bread is also great as is.