My daughter called it: Indian feast night. She set the date, rounded up a cooking partner and requested that I take on the naan, a skill I learned — and tweaked – while writing a story a few months back.

Since it was hot in the kitchen and naan requires a blazing hot oven, I hefted my Hearthkit stone out to the gas grill and fired it up. Thirty minutes later, I started flattening the balls of dough and flopping them onto the stone.  This is by far the best way to make naan if you (like most of us) happen to be lacking a clay tandoor. 

After flopping it onto the stone, I closed up the grill for about 4 minutes. The dough bubbled up nicely, crisped and brown enough to be flipped over. Not a speck stuck to the un-oiled, unfloured, super-hot stone.

The recipe we published a few months ago used baking powder as the leavener. This time, I used a recipe from Bay Area cook and author Laxmi Hiremath that included an egg — which made for more bubbles in my bread.