This is the closest I have come to making Indian restaurant Naan Bread without a tandoori oven. You don't even need a baking stone, but do use an old pan you don't mind getting butter scorched on. Consider it seasoning the pan... I will have to add a picture later.
Naan Bread
1 1/2 teaspoons yeast
2 cups flour
1 teaspoon salt
1 teaspoon sugar
3/4 cup water (add gradually, your amounts may vary)
2 tablespoons butter
Warm 3/4 cup of water and add the yeast, remember bathtub warm! Mix until the yeast is dissolved. If you need to check the activity of your yeast, add some flour and see if bubbles form quickly. If not, your yeast may be getting old (I buy it in bulk). Add all the wet ingredients to a bread machine then the dry ingredients and set on the dough cycle. You can also do this by hand if you like the upper body workout. Cut the dough into 4-6 pieces. Roll out each piece to 1/4" thick. Brush top side with butter (or ghee, but I have just used really tasty butter). Let it rise on wax paper for 45 minutes. When done rising, heat oven to 500 degrees F and place a baking pan in the oven to get scorching hot. When the pan is 500 degrees F, take one of the rolled pieces of dough and lay it butter-side down on the hot pan. Quickly brush the unbuttered top-side with some melted butter and close the oven door. Bake on one side for 1-2 minutes an flip, baking for another minute. Watch these carefully, they burn quick. There should be brown spots where bubbles formed in the bread.
Like I said, closest I have gotten to the crisp, big bubbles of restaurant naan bread. If anyone knows how to get bigger bubbles in their bread, let me know!
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