Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Breads (Naan, Puri, Chapatti, Paratha, etc) => Topic started by: Clive77 on July 28, 2012, 09:08 PM
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Hi'ya...so here goes for my 1st post of a Naan bread recipe I'd like to share with you. It's not so much the recipe that's important but the method of cooking. The recipe for the dough is very simple but works for me and delivers a great naan that comes as close as I've ever got to BIR. You could of course refer to CA's recipe which is more elaborate and would no doubt add flavour although I haven't tried his yet (looks good though!). The key to success in this recipe is the use of one essential piece of apparatus...a chef's blow torch. Alternatively you can use the DIY paint stripping type but I don't find them as practical, mine keeps going out when tilted which really isn't ideal considering our use of it here. Just for the record, I actually thought I had invented this method but my pride was dashed when Stephen L told me he also uses a blow torch. No matter, I still discovered it all on my tod and that's good enough for my ego! Give it a go and I?m sure you?ll be impressed with the result?let me know how you get on.
Ingredients for approx 10 medium size Nann breads.
? 500g self-raising flour
? Approx 1 glass of milk (or half milk ? half yoghurt)
? 1 egg
? 1 tbsp sugar
? 1 tbsp vegetable oil
? 1 tsp salt
? 0.5 tsp of yeast
? Some melted butter or ghee for brushing (optional)
- Sieve the flour into a large bowl
- Add all the ingredients and then progressively mix in the milk (or milk/yoghurt) using your hands.
- Mix and knead the dough adding milk until you obtain a smooth, quite soft consistency. The dough must not be too firm.
- Remove the dough from the bowl and continue to knead on a lightly floured surface for a few moments more.
- Clean the bowl and lightly grease the interior with a few drops of vegetable oil.
- Place the ball of dough into the bowl then cover with a damp dish cloth.
- Place in a warm atmosphere for 1 hour. My oven has a special setting for making dough rise, keeping it at a steady 40?. That?s the ideal temperature but just normal household temperature is sufficient, but then extend the resting time to 2-3 hours or so.
Cooking
- Heat a large non stick pan or tava to a very high temperature preferably over a gas burner. (I?ve never tried on an electric cooker) The high temperature is very important at this stage.
- Have your blow torch ready and ?slap? a naan into the pan.
- After around 20 seconds or so the dough should begin to bubble in some areas (and not in others depending on heat distribution). Here?s the fun bit. Where the bubbling begins, start to blow torch that area using a circular motion, thus assisting and developing the bubbling. Ideally the entire naan should puff up (it?s magic when it happens!), but even if only part of it does you can consider it a success. Continue just a few moments longer, flaming the surface of the nann, concentrating on some areas more than others in order to obtain ?that? tandoor oven slightly burnt effect we?re aiming for. NB: Timing is of the essence and it is absolutely crucial to work fast so that the naan does not stay too long in the screaming hot pan. Too long, and your naan will be burnt or too firm on the under side.You?ll know when it?s right!
- Serve immediately with or without a light brushing of butter/ghee on the upper side. (personally I like it natural without anything)
Note
- Do Not flip the naan over in the pan or you will ruin the blistered bubbled effect which is so important to the final result.
- The entire cooking process should not last more than 2 minutes max, maybe less, in order to preserve the light and fluffy, slightly doughy inside so typical of a BIR naan.
- There is a knack to this method and there may be some misses before getting it right but once you have mastered it, you may well never want to do them in any other way. Please let me know how you get on and don?t hesitate to ask if I can be of any help.
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Clive - formidable!
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Thanks for posting Clive since I'm awful at naans although I enjoy eating them tremendously .. may I ask which type of yeast you use please IE. fresh or dried ... thanks !!!
I can't wait to give these a go :)
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Thanks for posting Clive since I'm awful at naans although I enjoy eating them tremendously .. may I ask which type of yeast you use please IE. fresh or dried ... thanks !!!
I can't wait to give these a go :)
In a word I use dried. I have very little experience with yeast and to be honest know very little about the stuff. I've only ever used 2 types that you find in France. One is what they call 'chemical yeast', a very fine white powder that comes in a little sachet. The other is what I believe to be natural yeast as it's a beige coloured slightly granulated powder that also comes in a little sachet. Neither need any soaking or preparation of any kind, just sling it in with the dry ingredients then add liquid. If you do try with fresh yeast let me know what the result is.
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I actually had the same idea but never followed through with it. Thanks for trying it out and posting it here. However, I feel that this post really needs a screenshot (at least, if not a video).
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I actually had the same idea but never followed through with it. Thanks for trying it out and posting it here. However, I feel that this post really needs a screenshot (at least, if not a video).
Ditto - any chance of a photo/video Clive?
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I actually had the same idea but never followed through with it. Thanks for trying it out and posting it here. However, I feel that this post really needs a screenshot (at least, if not a video).
Ditto - any chance of a photo/video Clive?
(http://forum.allaboutcircuits.com/image_cache/httpwww.coloradohpjunkies.comforumsimagessmiliesthis_thread_is_worthless_without_pics.gif)
;)
My local lidl shop has cooks blowtorches in at the moment, please give me an excuse to buy one :)
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My local lidl shop has cooks blowtorches in at the moment, please give me an excuse to buy one :)
With great pleasure : creme brulee.
** Phil.
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My local lidl shop has cooks blowtorches in at the moment, please give me an excuse to buy one :)
;D ;D ;D
My local ALDI has Heat Guns on offer @ 10 quid.
Bought one today, when I finish stripping the paint, I'll try fluffing a Naan or three. ;D
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My local lidl shop has cooks blowtorches in at the moment, please give me an excuse to buy one :)
;D ;D ;D
My local ALDI has Heat Guns on offer @ 10 quid.
Bought one today, when I finish stripping the paint, I'll try fluffing a Naan or three. ;D
Electric heat guns are rather different to blow torches. They may work, too, but the real flames coming out of a gas fuelled, DIY or chef's blow lamp seems closer to the effect of flames licking up to hit the naans, in a large tandoor.
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I did this tonight using half quantities as an experiment.
(http://www.curry-recipes.co.uk/imagehost/pics/29ecb220b8e2c18a9a9bb0deff2d0147.jpg)
Having already scoffed half the naan, this is the remaining half shown brushed with garlic butter on a 23cm/9 inch plate. It's not exactly the naan I would expect from a T/A or restaurant, but it wasn't half bad for a first attempt at home and it's a lot better than any naan I've made before, i.e. none!
I'm not sure about the number of naans that the full recipe is said to produce as I used half of my dough to produce the naan in the photo. Based on my experience, the stated recipe would only produce 4 naans, not 10 (or so), but I'm definitely not complaining! The recipe produced a decent bread that I will make again and again.
Nice one, Clive! :)
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I did this tonight using half quantities as an experiment.
(http://www.curry-recipes.co.uk/imagehost/pics/29ecb220b8e2c18a9a9bb0deff2d0147.jpg)
Having already scoffed half the naan, this is the remaining half shown brushed with garlic butter on a 23cm/9 inch plate. It's not exactly the naan I would expect from a T/A or restaurant, but it wasn't half bad for a first attempt at home and it's a lot better than any naan I've made before, i.e. none!
I'm not sure about the number of naans that the full recipe is said to produce as I used half of my dough to produce the naan in the photo. Based on my experience, the stated recipe would only produce 4 naans, not 10 (or so), but I'm definitely not complaining! The recipe produced a decent bread that I will make again and again.
Nice one, Clive! :)
Hi Naga...Now there's a coincidence! Funnily enough I too made some tonight with half quantities just like yourself but to go along with a Morocan style chicken (yeah I know, infidel...no comments please!) as we were only 3 for dinner. I think the only explanation for the discordance concerning the amount of naans is a question of personal interpretation. What I mean is, is "how long is a piece of string" if you see what I mean. Judging from your photo, what I call a medium size naan is probably a small naan for you. When I read your post I went straight to the fridge to see how much dough I had left. I have enough for 2 more and have done 3 which equals 5, on half quantities, so for me I'm smack on the nail. I guess at the end of the day what's important is that you enjoyed the naan that YOU made. As I said, it's the closest I've ever got to a BIR, but no, it'll never replace a genuine Tandoor cooked naan. I will take a photo of mine though as I have the impression it differs a little to the result you obtained. It may be the garlic butter that gives that impression as I don't add anything. As for those who suggest a video I'll have to work on that as I've never posted a vid in my life. But photos should be simpler, let you know. But anyway, thanks for your interest, it's very encouraging.
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I actually had the same idea but never followed through with it. Thanks for trying it out and posting it here. However, I feel that this post really needs a screenshot (at least, if not a video).
Ditto - any chance of a photo/video Clive?
(http://forum.allaboutcircuits.com/image_cache/httpwww.coloradohpjunkies.comforumsimagessmiliesthis_thread_is_worthless_without_pics.gif)
;)
My local lidl shop has cooks blowtorches in at the moment, please give me an excuse to buy one :)
Got some dough on the go, I'll take a pic tomorrow! (I'm a poet at didn't know it!!) :P
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Hi'ya...so here goes for my 1st post of a Naan bread recipe I'd like to share with you.
Clive - thank you for this interesting-looking recipe and cooking idea. I thought it looked full of potential and I must try it for myself. However, the appearance of Naga's naan doesn't correspond with any naan I've had in a BIR so my optimism has been knocked back a bit. The taste of naans I've made before has been fine. It's the BIR look I'm after. Do yours come out looking like a BIR naan bread?
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I actually had the same idea but never followed through with it. Thanks for trying it out and posting it here. However, I feel that this post really needs a screenshot (at least, if not a video).
Ditto - any chance of a photo/video Clive?
(http://forum.allaboutcircuits.com/image_cache/httpwww.coloradohpjunkies.comforumsimagessmiliesthis_thread_is_worthless_without_pics.gif)
;)
My local lidl shop has cooks blowtorches in at the moment, please give me an excuse to buy one :)
Got some dough on the go, I'll take a pic tomorrow! (I'm a poet at didn't know it!!) :P
Right, you got me thinking when the paint stripping heat gun was mentioned so I got mine out and decided to do a comparison test, Blow torch VS Thermal paint stripper set at max temp 650 deg:
The result between the 2 is very different. With the heat gun the bread developped a good colour but puffed up completely, so much so that it turned into a pitta bread with both sides seperated like a pouch (see photo). It wasn't a complete waste of time as at least I now know how to make those, and certainly better than Sainsbury's! However that's not what we're here for. The blow torch delivers a far better result in my opinion, but no, as George pointed out, not necessarily BIR, but as I said, as close as I've got. With the blow torch the bread doesn't completely puff up and shouldn't, only partially. The surface colour is more or less what I was aiming for and the bread remains whole apart from the bubbled areas, but that's the whole idea. As pictures speak louder than words and to honour your requests, here are some photos taken in order to visualise the results. One last thing I should add is that the thickness of the naan seems to play a vital role in the final result. It shouldn't be too thin or it's back to the pitta syndrome, too thick and it'll be stodgy. After analysing this point I think the ideal thickness lies more around 3mm than 2mm...yes it does make a difference! This is what I mean when I said that there is a knack to getting it right and success is not always guaranteed but when you do get it right I think it's well worth the bother.
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I actually had the same idea but never followed through with it. Thanks for trying it out and posting it here. However, I feel that this post really needs a screenshot (at least, if not a video).
Ditto - any chance of a photo/video Clive?
(http://forum.allaboutcircuits.com/image_cache/httpwww.coloradohpjunkies.comforumsimagessmiliesthis_thread_is_worthless_without_pics.gif)
;)
My local lidl shop has cooks blowtorches in at the moment, please give me an excuse to buy one :)
Got some dough on the go, I'll take a pic tomorrow! (I'm a poet at didn't know it!!) :P
Right, you got me thinking when the paint stripping heat gun was mentioned so I got mine out and decided to do a comparison test, Blow torch VS Thermal paint stripper set at max temp 650 deg:
The result between the 2 is very different. With the heat gun the bread developped a good colour but puffed up completely, so much so that it turned into a pitta bread with both sides seperated like a pouch (see photo). It wasn't a complete waste of time as at least I now know how to make those, and certainly better than Sainsbury's! However that's not what we're here for. The blow torch delivers a far better result in my opinion, but no, as George pointed out, not necessarily BIR, but as I said, as close as I've got. With the blow torch the bread doesn't completely puff up and shouldn't, only partially. The surface colour is more or less what I was aiming for and the bread remains whole apart from the bubbled areas, but that's the whole idea. As pictures speak louder than words and to honour your requests, here are some photos taken in order to visualise the results. One last thing I should add is that the thickness of the naan seems to play a vital role in the final result. It shouldn't be too thin or it's back to the pitta syndrome, too thick and it'll be stodgy. After analysing this point I think the ideal thickness lies more around 3mm than 2mm...yes it does make a difference! This is what I mean when I said that there is a knack to getting it right and success is not always guaranteed but when you do get it right I think it's well worth the bother.
I can't seem to post the photos! It tells me the upload file is full. I have 4 pics and it won't even take one. Can someone tell me what to do.
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Have a look here Clive
http://www.curry-recipes.co.uk/curry/index.php?topic=3978.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3978.0)
I think that's how you are supposed to do it now. :-\
Martin
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Have a look here Clive
http://www.curry-recipes.co.uk/curry/index.php?topic=3978.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3978.0)
I think that's how you are supposed to do it now. :-\
Martin
Thx Martinvic...
I've followed the instructions but I'm not convinced of the result. So here goes for a try with 1 pic.
(http://www.curry-recipes.co.uk/imagehost/pics/.JPG) (http://www.curry-recipes.co.uk/imagehost/#.JPG)
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Have a look here Clive
http://www.curry-recipes.co.uk/curry/index.php?topic=3978.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3978.0)
I think that's how you are supposed to do it now. :-\
Martin
Thx Martinvic...
I've followed the instructions but I'm not convinced of the result. So here goes for a try with 1 pic.
(http://www.curry-recipes.co.uk/imagehost/pics/.JPG) (http://www.curry-recipes.co.uk/imagehost/#.JPG)
Yeah well, pretty much as I expected. I know I'm not much of a computer wizz kid but I can't say CRO this upload system is very intuitive. At the top of the upload page I got this message:
Warning: md5_file() [function.md5-file]: Filename cannot be empty in /home/wwwcurr/public_html/imagehost/index.php on line 35
But then it says Upload successfull. I copied what I think is the "BB" code and pasted it into my post. What am I doing wrong...any ideas anyone?
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Upload a Curry Image: (must not be bigger than 1024 KB)
Click on 'Choose', and find the stored image file on your computer, select it and click on 'Open'
Then Click on 'Upload'
Upload Succesful!
Embed on bulletin boards - Copy that line
and paste it into your message on here
Test
(http://www.curry-recipes.co.uk/imagehost/pics/def4fb154fbdf6fb5a9e6e2c557ceb28.JPG) (http://www.curry-recipes.co.uk/imagehost/#def4fb154fbdf6fb5a9e6e2c557ceb28.JPG)
Works for me, and I haven't tried it before.
Martin
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Yes, copy and paste the top line, your image should be saved as a .jpg originally.
this one is well oversized, but still works ok.
(http://www.curry-recipes.co.uk/imagehost/pics/b8417917773edad733cacef49f554bfb.jpg) (http://www.curry-recipes.co.uk/imagehost/#b8417917773edad733cacef49f554bfb.jpg)
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Ok, let's try again then...
(http://www.curry-recipes.co.uk/imagehost/pics/.JPG) (http://www.curry-recipes.co.uk/imagehost/#.JPG)
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Ok, let's try again then...
(http://www.curry-recipes.co.uk/imagehost/pics/.JPG) (http://www.curry-recipes.co.uk/imagehost/#.JPG)
Nope, still won't work for me. Now is it to do with their size. I have 4 pics: 1.31mo, 1.45mo, 1.85mo and 884ko respectively. Does that mean they're too big? If so can I do anything about it (I can feel this is going to turn into a IT lesson!)
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Yes - Too big, the photo I've posted is only 100kb.
Just resize your photos, save as .jpgs and upload again.
(must not be bigger than 1024 KB)
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I tried this recipe again tonight, after taking the 2nd half of the dough out of the fridge.
This time, after reading CA's take on naan bread this morning, I added a handful of nigella seeds and kneaded the dough until the seeds were well integrated. Following on from CA's technique, I put the naan under a hot grill after it came out of the stovetop pan.
Edit: I should have said that I didn't use the blowtorch at all, I just stuck the naan straight under the grill.
I wish I had taken a photo or two as the finished article came out much better than my first attempt last night in terms of appearance, texture and taste. I shared it around and 2 adults and my 2-year old grandson all agreed!
Being a homemade naan virgin, I think my next attempt at a naan will be to follow CA's recipe (as his has no yeast) so I can compare the two, but I can definitely say that I wouldn't be ashamed to serve Clive's naans up with any curry I make. :)
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OK not sure what you are doing wrong, apart from getting the image size down and possibly making them JPG's (as Chewy has said).
But nothing seems to show in your posts, as if you have pasted the URL link in.
After you get the
Upload Succesful!
In the box under 'Embed on bulletin boards'
You should have a link/code/line of text like this (minus the *'s I've added to stop the picture actually showing on here)
[U*RL=http://www.curry-recipes.co.uk/imagehost/#d3ae361103883ea1a0a7c79ce40dd041.JPG][IM*G]http://www.curry-recipes.co.uk/imagehost/pics/d3ae361103883ea1a0a7c79ce40dd041.JPG[/IMG][/URL]
This should be copied, by left clicking on it so it all gets highlighted in blue.
Then Right click on it and choose copy from the list.
Then in your Post Reply message box, right click and select paste from the list and you should get the link/code showing.
No picture will show until you Preview or Post your message
Link without the stars added
(http://www.curry-recipes.co.uk/imagehost/pics/d3ae361103883ea1a0a7c79ce40dd041.JPG) (http://www.curry-recipes.co.uk/imagehost/#d3ae361103883ea1a0a7c79ce40dd041.JPG)
Martin
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Eureka, it works!
So finally here are the photos of the comparison test.
I've just made up some dough following UB's Haldi recipe that I found interesting judging by the photos. They were cooked in a Tandoor but I want to see if I can obtain the same result using a blow torch (doubtful). The only real difference being the substitution of yeast for baking soda...let you know.
(http://www.curry-recipes.co.uk/imagehost/pics/a5df50c4553b6fbc264dce6438e8763f.JPG) (http://www.curry-recipes.co.uk/imagehost/#a5df50c4553b6fbc264dce6438e8763f.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/82c730a7c0d3f0b881a1a0a4898339d9.JPG) (http://www.curry-recipes.co.uk/imagehost/#82c730a7c0d3f0b881a1a0a4898339d9.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/df4fdf7ec8b6d5a4f644ddb075c5e10c.JPG) (http://www.curry-recipes.co.uk/imagehost/#df4fdf7ec8b6d5a4f644ddb075c5e10c.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/921be64676ae6e3d093a5fb21738bf32.JPG) (http://www.curry-recipes.co.uk/imagehost/#921be64676ae6e3d093a5fb21738bf32.JPG)
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Good pics Clive
Looks like more control with the heat gun ;)
i.e. browning instead of scorching, well worth playing about with.
End result looks very much like a good supermarket bought jobby.
Thanks for sharing
cheers Chewy
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Good pics Clive
Looks like more control with the heat gun ;)
i.e. browning instead of scorching, well worth playing about with.
End result looks very much like a good supermarket bought jobby.
Thanks for sharing
cheers Chewy
Yeah but taste wise and texture wise the blow torched one is way better.
Ok, now it's time for me to get down to trying a good curry as haven't had the chance yet...any one in particular to recommend as a first off?...there are so many to choose from don't know where to start.
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Would the heat gun not produce a similar result if held closer?
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Would the heat gun not produce a similar result if held closer?
Not in my experience...it turned it into a pitta bread unless it had anything to do with he thickness of the naan. I will try again though to see as the heat gun does seem to have potential.
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Naans for me are the final frontier. I can recreate everything in my normal takeaway order perfectly apart from the naans.
I agree that as with most Indian cooking the method is more important than the recipe. I just don't know if it's possible to recreate at home. I doubt BIR's would spend thousands of pounds on tandoors if they could get the same result with a tawa and a grill or blowtorch.
It's not going to stop me trying though. As I see it there are two key elements, a very hot ceramic surface to stick it to, and very hot dry convection based heat on the outside. I don't think a gas BBQ could manage the searing heat needed but a charcoal one could. I have a few ideas to try if we get come more nice weather!
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Naans for me are the final frontier. I can recreate everything in my normal takeaway order perfectly apart from the naans.
I agree that as with most Indian cooking the method is more important than the recipe. I just don't know if it's possible to recreate at home. I doubt BIR's would spend thousands of pounds on tandoors if they could get the same result with a tawa and a grill or blowtorch.
It's not going to stop me trying though. As I see it there are two key elements, a very hot ceramic surface to stick it to, and very hot dry convection based heat on the outside. I don't think a gas BBQ could manage the searing heat needed but a charcoal one could. I have a few ideas to try if we get come more nice weather!
Couldn't agree with you more Chris and that just about sums it up for me too. I've tried the gas bbq too but the result wasn't very conclusive at all. At the end of the day getting as close to a genuine Tandoor naan as possible is the best we can hope for but it'll never be identical. Its a bit like pizza...the ingredients can be identical but if you don't have the right oven you'll never really get the same result as a pizzeria...food for thought!
Clive.
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Just had a thought about making naans without a tandoor.
If there's any budding DIYers out there who happen to have a clay chiminea kicking around the garden years on end doing nothing but getting wet. . . . How about cutting the chimney in half lengthways.
You could then re-attach with a pair of hinges and a catch.
Should be enough room to cook two or more naans at a time.
Not sure of the temps or how close to the heat source they'd be but seems the closest you could get to a real tandoori oven without the expense or building your own from scratch.
Cheers, Frank. :)
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Just had a thought about making naans without a tandoor. If there's any budding DIYers out there who happen to have a clay chiminea kicking around the garden years on end doing nothing and getting wet. . . . How about cutting the chimney in half lengthways. You could then re-attach with a pair of hinges and a catch.
Should be enough room to cook two or more naans at a time. Not sure of the temps or how close to the heat source they'd be but seems the closest you could get to a real tandoori oven without the expense or building your own from scratch.
I don't own a chiminea, Frank, so can't be sure what one looks like, but could you explain the idea of the hinges and catch ? Is it your idea that one would open the chiminiea in order to insert and remove food, or for some other reason ?
** Phil.
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Hi Phil, its basically a pot belly fire with a chinmey on top.
(http://www.curry-recipes.co.uk/imagehost/pics/19b82284904cd970ed155b16e8a85e1a.jpg)
You could just go through the top and slap the naan in, but most are a bit too narrow for comfort this way.
I was thinking along the lines of taking an angle grinder or an appropriate saw and cutting lengthways to create a half pipe. then reassemble with hinges and a catch so that one half opens like a door.
A similar principle to the door on smokers only vertical.
(http://www.curry-recipes.co.uk/imagehost/pics/925a7ffd28da08c915556c25aa20fb81.jpg)
Frank. :)
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Has anybody ever tried cooking naans in a Webber type bbq, with the lid closed? Just wondering as that would possibly recreate a similar atmosphere to that of a tandoor wouldn't it?
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Hi Phil, its basically a pot belly fire with a chinmey on top.
[image snipped]
You could just go through the top and slap the naan in, but most are a bit too narrow for comfort this way.
I was thinking along the lines of taking an angle grinder or an appropriate saw and cutting lengthways to create a half pipe. then reassemble with hinges and a catch so that one half opens like a door.
A similar principle to the door on smokers only vertical.
[image snipped]
Frank. :)
OK, understood. I do think an Aga-style gauntlet might be advisable for opening the door, though !
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Thanks George, its been a while since i posted and had forgotten about the insert image brackets ::)
Cheers, Frank. ;)
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My idea is to attach a pizza stone into the lid of a webber type BBQ. When the lid is closed the stone is diectly over the flames. Once hot enough, remove the lid, stick on the Naan dough then replace it hoping that the dough is sticky enough to defy gravity. This will give the hot ceramic cooked crispy base to the naan along with a real blast of heat from the charcoal right in it's face.
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My idea is to attach a pizza stone into the lid of a webber type BBQ. When the lid is closed the stone is diectly over the flames. Once hot enough, remove the lid, stick on the Naan dough then replace it hoping that the dough is sticky enough to defy gravity. This will give the hot ceramic cooked crispy base to the naan along with a real blast of heat from the charcoal right in it's face.
More inginuity than Dick Dastardly! Quite honestly, outsiders must think we're raving bonkers coming up with these ideas...I know my wife does and even I'm starting to wonder too but I love it! The quest for the holy naan must go on! Go for it Chriswg and let us know what happens.
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My idea is to attach a pizza stone into the lid of a webber type BBQ. When the lid is closed the stone is diectly over the flames. Once hot enough, remove the lid, stick on the Naan dough then replace it hoping that the dough is sticky enough to defy gravity. This will give the hot ceramic cooked crispy base to the naan along with a real blast of heat from the charcoal right in it's face.
More inginuity than Dick Dastardly! Quite honestly, outsiders must think we're raving bonkers coming up with these ideas...I know my wife does and even I'm starting to wonder too but I love it! The quest for the holy naan must go on! Go for it Chriswg and let us know what happens.
As long as there is a gap between the stone and the flame it should be ok.
I did google yesterdee about stones over direct flames because i wondered if i could use one on my big burner.
But all replies came back with "NO, it will crack" :o
Frank. ;)
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Most will crack but not these bad boys. They are designed to be used with the Big Green Egg BBQ's directly on the flames. There are a few videos of people cooking pizza on them on the BBQ.
http://www.biggreenegg.com/eggcessories/plate-setters-baking-stones/baking-stone-medium/ (http://www.biggreenegg.com/eggcessories/plate-setters-baking-stones/baking-stone-medium/)
?40 for the medium is pretty steep though but probably worth it if it works.
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Most will crack but not these bad boys.
I sort of get fed up with this, but here goes:
A pizza stone is a ceramic material and WILL crack if it is subjected to rapid heating and/or significant temperature differentials. This, in my opinion, will also apply to these "bad boys" (unless there is something significantly different about their composition?).
But, at 40 quid a shot (?), go for it....but I wouldn't! :P
But I do quite like the idea of a chimnea with a "tilting/hinged" chimney
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If it does crack it's covered by a 3 year warranty so what's the risk?
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If it does crack it's covered by a 3 year warranty so what's the risk?
It's covered by a 3 year (not 3 second?) warranty if it goes from ambient to 200C in 10 seconds???? Then I say "go for it"......(but I'd certainly be reading the small print!).
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My idea is to attach a pizza stone into the lid of a webber type BBQ. When the lid is closed the stone is diectly over the flames. Once hot enough, remove the lid, stick on the Naan dough then replace it hoping that the dough is sticky enough to defy gravity. This will give the hot ceramic cooked crispy base to the naan along with a real blast of heat from the charcoal right in it's face.
Actually, you might be OK with this, assuming that the pizza stone is slowly pre-warmed and isn't too close to the coals/flames....good idea.
I guess it wouldn't be too disimilar to the heating rates and proximity to heat source that occurs to a pizza stone in a pizza maker.
I generally crack my pizza stones when the heating is too fast or liquid oozes from the naan onto it (e.g. when making keema naans)
As you stay, your bigger challenge might be keeping the naan stuck to the pizza stone.
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My idea is to attach a pizza stone into the lid of a webber type BBQ. When the lid is closed the stone is diectly over the flames. Once hot enough, remove the lid, stick on the Naan dough then replace it hoping that the dough is sticky enough to defy gravity. This will give the hot ceramic cooked crispy base to the naan along with a real blast of heat from the charcoal right in it's face.
I actually think that is a good idea (http://www.gifs-paradise.com/animated_gifs/light-bulbs/animated-gifs-light-bulbs-32.gif) i dont think you nessasssary need a pizza stone just a tava
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Hmmm a tava would be a cheap way to test the theory since I already have one. I'm not sure if you would get the nice crispy base without the ceramic surface but I'll give it a go and see what happens.
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Hmmm a tava would be a cheap way to test the theory since I already have one. I'm not sure if you would get the nice crispy base without the ceramic surface but I'll give it a go and see what happens.
Hi Chris,
You can indeed get the crispy base with a tawa.
The trick to it is to get the naan to stick to the tawa, just wet the dough a little while it is on your pad and stick it to the pre heated tawa, back on the flame until there are plenty of bubbles.
Then either cook the top under a hot grill or be brave and invert the tawa over the flame.
It will bubble and give you the darker spots.
Mick
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Well i tried the blowtorch method and I'm a little disappointed. Although the naans puff up as expected they don't cook inside and end up uncooked and doughy. I think turning it over on the tawa and letting it burn a bit produces better results, but worth a try anyway.
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Well i tried the blowtorch method and I'm a little disappointed. Although the naans puff up as expected they don't cook inside and end up uncooked and doughy. I think turning it over on the tawa and letting it burn a bit produces better results, but worth a try anyway.
Maybe the heat of your pan wasn't high enough or a problem with the dough, thickness etc...mine are never uncooked, perhaps just slightly doughy, but no more than a naan should be.
Sorry it didn't work out for you but personally I still haven't found anything better for the mo'.
Thanks for your feed back though.