|
|
|
#1
|
||||
|
||||
Naan without a tandor oven?
Can you make it without one?
(Yeah, I know, this post will appeal to a few select members.) Edit: Can you make it *well* without one? Last edited by GottaDiesel; 07-11-2005 at 01:06 PM. |
#2
|
||||
|
||||
How is a Tandor oven any different than a conventional oven or a convection oven?
|
#3
|
||||
|
||||
Clay sides, I'm under the impression that to make really good naan you need to "slap" the dough on the (in)side on the oven wall...
but maybe another member can tell more. Pete |
#4
|
|||
|
|||
You can buy a stone plate (don't know what it's made of) that will work really well.
Some places call them a "pizza stone". They work fine, but make sure it's a good one. The first one I bought shattered inside my oven the first time I heated it up. Second one I bought has been going strong for over three years now. |
#5
|
||||
|
||||
I used to have a pizza stone which I put on my weber until it cracked. Lower the amount of coals you have in the weber, it will get quite hot, much hotter than a conventional oven. I've had good luck with coals to one side, stone as far away from the coals as possible.
Last time I did it on a gas grill I put it right on the grate. Flipped it, brushed it with garlic butter. Use ghee if you can, if not, clarify your butter first.
__________________
You don't need a weatherman to know which way the wind blows - Robert A. Zimmerman |
Bookmarks |
Thread Tools | |
Display Modes | |
|
|