naan advice

I'm planning to make Madhur Jaffrey's naan recipe:

http://uktv.co.uk/food/recipe/aid/534227

The problem is that I don't really have time to do it all between the time i get home from work, and the time my dinner guest arrives.

What do you think?
Would it still work if i make the dough today... let it rise, divide into the 6 balls... and then store the balls overnight in the fridge and do the actual cooking of them tomorrow?

I'd actually put it in the fridge at the first rise if you can get away with it.  That or make them and just reheat tomorrow.

The ones i cooked today (as testers) have come out rubbish, but i think it's just because there is no way a baking tray in my oven can get as hot as a tandoor!

I've got the same problem, but I think I've figured it out. We do our dough in a bread machine, if you've got one, it saves loads of work and time. If not, then do it the usual way, and as my oven doesn't get hot enough, I have to 'bake' them under a hot grill...(broiler?). As long as you keep a CLOSE watch on them, and flip them over when they are starting to rise and brown, they should turn out really good. Ours do, anyway.

The Madhur Jaffrey recipe that i used said to first put them in a hot oven for 3 minutes (on a hot baking tray), and then finish them under the grill.
I tried that but... it was a poor result.

I just tried one in a hot frying pan, and it seemed to work better, but still is just like a flat, hot bread, rather than a lovely naan.

I would try another recipe, we've done this one with great results.

http://www.manjulaskitchen.com/2007/05/22/naan-bread/

Her other recipes are great as well!

Thanks for that... maybe try that next time.

I have been craving Peshwari naan so badly.... someone send me some!  It's one thing I can't find here.