I used a mixer with a bread hook to mix it. What I found is it came out to “wet” to sticky. We used a 2 inch counter top (granite) stone to cook on. It looks like Naan, tastes like Naan, our gas convection oven heats to 55o so we are lucky. Which of these approaches would you recommend? I find I need to slide the rack holding the stone out of the oven quite a bit in order to put the rolled out bits of naan dough onto it neatly so quite a bit of heat getts lost each time and the reheat step is really quite crucial. There are two obvious solutions to this, which are leaving the oven on “bake” instead of switching to “broil” or moving the stone to a central position in the oven and perhaps allowing a bit more time between batches to heat the oven properly.

However, when I flip the heat setting to broil, I’m not entirely sure that the stone reheats properly between batches.

I keep my baking stone on the lowest position in my oven, to allow it to heat up rapidly for baking breads and pizzas and the like. I did have a question about the “high broil” bit, though. Excellent Recipe! I had to increase the amount of flour b/c the dough was far too sticky, but that is most likely an inconsistency in how I put the dough into cups, not a fault in the recipe.

Chinese flat bread