Having always wanted to make naan at home, the social distancing restrictions provided the perfect opportunity since we cut way down on eating out from maybe once a week to zero, to try it. I browsed several recipes: some that didn’t use a conventional oven needed the tawa to be inverted over the stove. I use a heavy cast iron tawa. That was out. Some used the traditional tandoor. Out. By elimination, I settled on recipes that used an oven. Of these, Sanjeev Kapoor’s recipe seemed like a good fit. And that’s what I settled on. He isn’t very clear on how long to bake, so I had to guess. The result: the naans were a bit chewy. I followed his instructions to keep the dough very moist and I think that made a huge difference in the texture. I’m sure I’ll try this again, and maybe will hit the perfect temp and the cooking time. For this recipe, I preheated my oven to 500, which was the max my oven would go. And cooked the naan for approximately 5 minutes.