How can I get the characteristic char marks on naan when baking in an oven?

Question

Learn how to achieve signature charred naan using broilers, pans, or pizza stones at home.

Answer 1

To get characteristic char marks on naan when baking in a home oven, bake it at the highest possible temperature on a preheated baking steel or stone, then briefly finish it directly under a hot broiler.

Detailed Explanation:

The signature charred spots on naan are a result of extremely high, direct heat, which is typically provided by the walls of a tandoor oven. In a home oven, you can replicate this effect effectively using a two-stage approach.

1. Super-High Oven Temperature: First, preheat your oven to its absolute maximum temperature (usually 500-550°F or 260-290°C) for at least 30-60 minutes. Simultaneously, place a baking steel, pizza stone, or an upside-down heavy-duty baking sheet (ensure it's safe for these temperatures) inside the oven to get intensely hot. This superheated surface is crucial for the initial rapid cooking and puffing of the naan.
2. Initial Bake on Hot Surface: Carefully place a rolled-out naan onto the preheated hot surface in the oven. The direct, intense heat from the stone/steel will cook the naan quickly, causing it to puff up in about 1-2 minutes.
3. Broiler Finish for Char: Once the naan has puffed and the bottom side is cooking, immediately switch your oven to the broiler setting (often keeping the same high temperature, but using the top heating element). Move the baking sheet with the naan to a rack placed as close as possible to the broiler element (usually 6-8 inches away). Watch it very closely; the charring will happen rapidly, often in just 10-30 seconds. Remove once you see the desired dark, bubbly, charred spots.

Pro Tip:

Brush the side of the naan that will face the broiler with a very thin layer of oil or melted butter for a more intense browning and crisping effect on the char marks.