naam bread

[Free Martha]

I would like to make Naam bread at home, but can't seem master it without a tandoori oven.

Can you help.

[Peter Reinhart]

Hi,

I do mine on a pizza stone, cranking the oven as high as possible and stretching the dough as for pizza (it's very similar), and then baking it as if were in a tandoor. By the way, remember to preheat your stone for at least one hour, regardless of what the oven preheat light says, since it takes that long for the stone to absorb the full heat of the oven. This is true when making pizzas too, and is true whether using a Hearth Kit or a flat stone. The thin round stones that some people use don't take as long but they also don't offer the same insulation and heat reflectivity and radience (in other words, their not as good as thicker stones because they don't offer as much thermal mass). As soon as the naan come out of the oven, slather them with garlic butter or whatever you're using, fold, and serve.