Naan recipe/method ideas?

Psycho Sonny · 31 May 2011 at 18:41

Justin said:
Vegetarians eat eggs.

indian vegetarian and british vegetarian are different

Jolteh · 31 May 2011 at 19:41

Psycho Sonny said:
my family owns an indian restaurant. a hot thava and a flame thrower does work, ive done it many times myself, because i dont wanna risk burning myself by putting my arm inside a extremely large tandoor oven which is sitting at 300 - 400 degrees Celsius and hot enough to singe all the hairs off your arm for the 2 seconds you put it in their for. and if you hit the side where there is a hot spot, goodbye sweet skin.

the only thing is, i wouldnt know where to get the flame thrower attachment for a home gas cooker, i swear i have seen it at someone's house, i just cant remember if it was in india or over here it was so long ago.

http://www.youtube.com/watch?v=9p0zliwolK8&feature=related

you cannot replicate that in a normal grill or oven, its supposed to be fully cooked within a minute. thats why a hot thava to cook 1 side whilst you blast with a flame from the other side works.

http://www.youtube.com/watch?v=u20PlTpBjfY

that is too big, but its the exact same thing, with a smaller nozzle at the end, this one is huge. theres no way that would be safe inside a home. but i suppose you could try a kitchen torch or maybe even 2 of them, one in each hand.

http://www.apartmenttherapy.com/uimages/kitchen/2008_12_04-Brulee.jpg

the thava would need to be large, the dough rolled out really thinly and you lightly oil and/or water the side that is going to be thrown on top of the extremely hot thava. as soon as you have thrown it on the thava you would need to grab the kitchen torch and blast the other side. this would replicate a tandoor oven.

also my restaurant uses zero egg in their nan breads, in fact a lot of places dont, they are supposed to be vegetarian.

That's interesting, it's hard to see how it could be adapted into a home environment though.

I'm still thinking a really hot pizza stone whacked under (and close to) a hot grill.

Gonna give it a blast after my exams.

Psycho Sonny · 31 May 2011 at 20:13

Jolteh said:
That's interesting, it's hard to see how it could be adapted into a home environment though.

I'm still thinking a really hot pizza stone whacked under (and close to) a hot grill.

Gonna give it a blast after my exams.

that wont work, that will just make pitta bread style bread, nan is made a very specific way. flame on 1 side and heat on the other is the only way to truely replicate it imo.

like i said you need to either have a tandoor oven at home or some type of flame thrower system.

you have to think of a tandoor as like an indian barbecue. if you could get it to stick to a extremely hot pizza stone or frying pan or thava and then hold it upside down on top of a BBQ as close to the flames as possible, then that would also replicate it, but then you risk it falling off and causing a fire and ruining it.

a bit like this

http://www.youtube.com/watch?v=UBFOpcIkPZQ

that looks like a terrible nan though