Questions on Naan Bread?

Trout Bum

Want to make Naan bread. We made up dough per the recipe last night and let it sit on the counter overnight, it has not risen at all.
The wife and I were looking at the recipe and have a few questions:
Is there any yeast to be added?
The recipe says to let is rise over night, should it be refrigerated during this time frame?
We would like to add onion and garlic in lieu other ingredients, any suggestion on the amounts?
At 600* on plate sitter and pizza stone about how long per side?[p]Thanks,
Big Daddy

BBQfan1

Big Daddy,
I was watching a profile of tandoor cooking on some cooking show/cultural profile newsmagazine, and to see them literally slap that bread on the side of the tandoor and then see it bubble up and brown in less than a minute was really interesting and enlightening. There are obviously others here who know more about this bread having baked it in the Egg themselves, but from what I picked up, you have the recipe correct, no yeast and rising overnight is not the usual double or triple in size method. To try and duplicate the high heat tandoor, you would be looking at 600 degrees or more on an extra-heavy duty (ie BGE brand) pizza stone or maybe thick fire bricks placed tight together. I would think no more than a minute per side, and I believe BDavidson echoes this in his initial recipe post. As per filling amount, I would think a tablespoon per 8" 'loaf' of naan, but that is strictly an opinion, not based on fact. After seeing this thread and that show yesterday, I am definitely gonna try this recipe myself! Good luck, and definitely post the results...
Qfan