Unfortunately, I don't own a pizza stone so I used a griddle (350 degrees). So long as you roll them out very thin (VERY THIN), you can get the naan to appear naan-ish. My first attempt gave us thick, kind of chewy in the center flat bread that wasn't horrible, but not completely appealing. We made the entire batch of dough but only used a third of it. I wrapped the remainder in wax paper and then stored it a plastic ziplock bag in the fridge. Then, I completely forgot about it for over a week! My man/kitchen-wizard discovered it and tried one suggestion to use the dough for pizza and it worked! Then, a few nights later, we made more naan (this time he rolled it out very thin). We found that the bread tastes better when you coat the griddle in butter first, cook on one side for about a minute, then flip. So yummy!
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Unfortunately, I don't own a pizza stone so I used a griddle (350 degrees). So long as you...