How to make fresh naan bread in a regular oven (with pictures)

Naan, the doughy, sometimes garlicky and always deliciously charred flatbread used to mop up your favourite saucy Indian takeout, might seem like a home cook for the "too hard" basket, given that it traditionally requires a Tandoor oven to cook it in (not really a staple to Australian households).

Then there's the prep; the cylindrical clay oven is brought to temperature over many hours, and the dough is "thrown" onto the piping hot walls until blistered and cooked through—wherein lies the first problem for Tandoor-deficient home cooks, as this process is key to getting the bread toasty all over.

However, there is a simple solution to the naan cooking conundrum in the form of a home pizza stone—yep, it has more uses than just cooking pizza. Sydney's Manjits' Chef de Cuisine Varun Gujral caught up with 9Kitchen to show us how we can make this beloved Indian bread at home without the fuss. From kneading to stretching the dough and preparing the pizza stone, read on for his easy step-by-step guide.

Step-by-step homemade naan

Equipment
pizza stone (can get at Bunnings)

Ingredients
1kg flour
1 teaspoon of sugar
3 teaspoons of salt
200ml milk, chilled
400ml water, room temperature

Optional toppings
sesame seeds
garlic
parsley
butter
 
Method:

1. Preheat oven to 250°C with a pizza stone inside.