Learn tips to create a golden, crispy finish when baking naan at home.
1 Answer
To achieve a slightly crispy exterior on oven-baked naan, bake it at the highest possible oven temperature on a preheated baking steel or pizza stone, and optionally finish under a hot broiler for charring.
Detailed Explanation:
The crispy, bubbly exterior of authentic naan comes from the intense, direct heat of a tandoor. You can closely replicate this in a home oven.
- Extreme High Heat: This is the most critical factor. Preheat your oven to its absolute highest setting (typically 500-550°F or 260-290°C) for at least 30-60 minutes. This ensures the oven cavity and your baking surface are scorching hot.
- Preheated Baking Surface: Place a baking steel, pizza stone, or a heavy, inverted cast-iron skillet inside the oven during the preheating phase. These materials retain heat exceptionally well and provide the direct, intense bottom heat necessary to quickly cook the naan and create crispness.
- Thin Rolling: Roll out the naan dough to a relatively thin but not paper-thin consistency. Thinner areas will crisp up more readily.
- Wet Surface for Adhesion: Lightly brush one side of the rolled-out naan with water just before placing it in the oven. Place the wet side down onto the preheated baking surface. The moisture helps the naan stick to the hot surface and creates steam, contributing to puffing and a slightly crispier exterior.
- Broiler Finish: For the characteristic char marks and extra crispness, immediately after the naan puffs up (usually 1-2 minutes), switch your oven to the broiler setting. Move the baking sheet with the naan to the top rack, directly under the broiler element, for 10-30 seconds, watching constantly to prevent burning. The intense top heat will quickly crisp and char the surface.
Pro Tip:
After baking, brush the hot naan with a little melted butter or ghee; this not only adds flavor but also helps maintain a soft-chewy interior while the exterior remains crisp.