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Weirdly I made naan in the Roccbox this evening, you want the bottom as hot as possible and the rolling flame reduced to minimum. They puff up pretty high and I burnt the shit out of mine, I’ve had better results with the frying pan method but I think it’s just practice.
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If you have the space, knocking up a tandour is quite easy. All you need is an incinerator bin, concrete and a large terracotta pot.
inchpincher
lynx
@Thrustvector
Slightly OT: if I were to make naan in the Ooni, should I still be cranking it as high as it will go, or should I take it down a little?