Naan bread, tandoor like results

[Curry Barking Mad]

Hi All,
I have been doing my plain naan breads like this for some time and thought you may want to try it, the results are as good as from a tandoor,

Once you have the dough prepared to your favourite recipe,
Pic 1./ Put your tawa on medium heat,

Pic 2./ Roll out the dough, then lay it on a pad made from tea towels, stretch the dough to a circle shape about 1/4 inch thick, the pad stops the dough 'springing back', Dip your fingers in some water and moisten the dough, this makes the dough stick easier to the tawa,
Now you invert the tawa and press the dough onto it, now turn it the right way up and lift off the pad, I'm sorry I couldn't photo this as I don't have three hands.

Pic 3./ Place the tawa back on the heat, almost immediately you will notice bubbles forming in the bread,

Pic 4./ You will notice the edges start to brown where they are in contact with the tawa, this is the time to be brave and hold the tawa upside down directly over the flames.
Gently move the naan around about 2 - 3 inches above the flames, until nicely browned with the darker spots,

Remove the naan from the tawa using a spatula or as I do, a new paint scraper, insert under the edge of the naan and the naan should come away easily.
Pic 5./ Stack of buttered naans.


I have not tried this method with Peshwari naans but can't see why it wouldn't work.
I'm not sure about Keema naans done this way as the naans may not be in touch with the heat long enough to cook the lamb mince filling.
More experimenting to come I suppose.
Cheers,
Mick

[johnfb]

Great idea, Mick.
Can I ask you to post your dough recipe please?

Thanks

John


I use one of these when making nann, its my countertop pizza oven

[graham flintoft]

A good post Mick for all us none Tandoor owners. They look every bit as good as the takeaway jobs and miles better than shop bought, well done mate.
Quality photos as usual.

Cheers,

Graham

[Stevie]

Great idea, Mick.
Can I ask you to post your dough recipe please?

Thanks

John


I use one of these when making nann, its my countertop pizza oven

What John said.
I've never mastered these, but by the jings, this has moved me to do it !

[seanryan]

hi mick

good work i do mine under the grill with as good as results perhaps i might have to do a video

sean

[Curry Barking Mad]

Great idea, Mick.
Can I ask you to post your dough recipe please?

Thanks

John


I use one of these when making nann, its my countertop pizza oven

Hi John,
Good idea as well mate, I had also considered using a panini press.

The recipe I'm using is this...

Naan Bread


Ingredients

300 grams of Self Raising Flour,
1 teaspoon of Baking Powder,
½ teaspoon of Salt,
Milk to add,
1 tablespoon of Sugar,
1 Egg,
3 tablespoons of Vegetable Oil,
1 teaspoon of Onion seeds (Kalonji).


Method

Mix all ingredients in a bowl,
Add enough milk to get the dough to come together,
Knead for about 5 minutes,
Cover with a cloth and leave to stand for about ½ an hour,

[Curry Barking Mad]

A good post Mick for all us none Tandoor owners. They look every bit as good as the takeaway jobs and miles better than shop bought, well done mate.
Quality photos as usual.

Cheers,

Graham

Cheers Graham,
It certainly works,
Mick

[johnfb]

Hi John,
Good idea as well mate, I had also considered using a panini press.

The recipe I'm using is this...

Naan Bread


Ingredients

300 grams of Self Raising Flour,
1 teaspoon of Baking Powder,
½ teaspoon of Salt,
Milk to add,
1 tablespoon of Sugar,
1 Egg,
3 tablespoons of Vegetable Oil,
1 teaspoon of Onion seeds (Kalonji).


Method

Mix all ingredients in a bowl,
Add enough milk to get the dough to come together,
Knead for about 5 minutes,
Cover with a cloth and leave to stand for about ½ an hour,

Thanks Mick, you're a gent

John

[Curry Barking Mad]

hi mick

good work i do mine under the grill with as good as results perhaps i might have to do a video

sean

Hi Sean,
I used to do mine using the hob/grill method with good results but the dough used to spring back once it went in the pan on the hob, as you know the cloth pad and 'sticking' the naan to the tawa helps to stop this happening.
If I had a gas hob in the house then I would use the same method but finish off under the grill.
It was seeing Shah's big naan steel tandoor that got me thinking.
Mick

[Speno61]

These look the business Mick. Do you leave the dough to stand at room temp or in the fridge?

Cheers

Jim