Baking naans in my tandoorHome >> Experiences
Text-only version printed fromhttp://FXcuisine.com/default.asp?Display=1 My search for the way to bake the very best naans in my home gas-heated tandoor. Naan dough recipe In a huge stainless bowl break an egg and beat it Mix
liquid, non sweetened yoghurt. I use about a cup and a half. The amount
of yoghurt will determine how much flour and dough you will get. Mix well using a whip. Add 1.5 cup of lukewarm water for each cup of yoghurt. Add some dry yeast or a cube of fresh yeast. Baking powder is not so good but on the other hand yeast can have an overwhelming taste if you let it rise too long. You can put a pinch of sugar to help feed the yeast. Leave it for about 15 minutes so that the yeast can start multiplying, then add a tablespoon of fine salt for each cup of yoghurt. The salt will delay the rising, so you could add it with the flour later as well. Mix well until you get a smooth mixture. Start with half a kilogram or so, mix it in, then add some more. Stop adding the flour when you have a non-sticky dough. Knead well for at least 10 minutes. Cover with a slightly wet towl and let it rise in a warm place until it doubles, about 2 hours usually. Make sure the dough does not rise too much or the bread won't be good. If your dough is too soft, the exterios half of each naan will fall off the tandoor's walls. After it has risen a cut in your dough should reveal the following structure: Heat the tandoor up and wait until it reaches at least 400°F. Flour the working surface and your hands. Cut a piece of dough the size of an apple and spread it with your hands until it covers your entire hand. Wet the top a little, then sprinkle aromatic seeds and press to fix them. Put a naan on a large kitchen glove, seeded face down. With the opposite hand, take a little water in by dipping your fingers in a bowl and wet the naan's back. Put your gloved hand in the tandoor and stick the naan firmly against the inside wall. Check that the naan is well stuck, press again if not. I can put at least 7 in my tandoor, some are easier to place than others depening on the angle. The tandoor walls are extremely hot and the air even hotter. The naans will bake in a few minutes. Here they are only 3 minutes after the preceding picture: Remove the naans using a pair of bread seekhs. The pointed one sticks the naan in the middle while the flat seekh goes between the naan and the tandoor to remove it. If the naan is stuck, leave it a little bit longer, then try again. If the naan falls, here is the result after a couple minutes down the beast's belly: Key success/failure factors are:
The Little Seeds on the Crust
Fillings
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25 Comments
- #1
- Comment by parshu.naryanan
I've eaten regualr Indian stuffed naan - with mincemeat, with paneer, with spiced Cauliflower, browned onions and spiced potato mash - but thick pesto? Just brilliant!- #2
- Answered by fx
Thanks Parshu, the pesto naan really works well! I hear a very successful Indian restaurant in Washington offers Naan provencale with fresh herbs. It's such a great bread, with a simple fresh seasoning or filling you can't go wrong.- #3
- Comment by joe bob
I worked a catering gig with some Indian cooks. They used a 50 gallon oil drum with a fire in the middle. The slapped on and peeled off the naan by hand.An Indian chef friend of mine says he can always tell an experienced tandoor cook - no hair on his arms.- #4
- Answered by fx
Joe your friend is definitely right, tandoor chefs soon grow hairless forearms. That's for those who still have their forearms though.- #5
- Comment by Sumaya
Enjoyed your article,I am from Durban in South Africa and need a commercial tandoor oven for the use of chicken tikka and naans.please let me know if you can assist in any way
many thanx
Sumaya
- #6
- Comment by Colleen
Just wondering where I could buy a tandoor like yours. IT is for indoor use, right?- #7
- Answered by fx
Colleen, my tandoor is indeed for indor use, just look for the Clay Oven Company on Google, they have a website and are located in the UK.- #8
- Comment by Wes
I have been researching tandoors, and yours is the first where I was told one needs gloves. I wondered about sticking my bare hand in a 400 degf oven. Thanks. I may have to use a pizza stone for now, but would love to acquire a tandoor.- #10
- Comment by Asim
Hi . I tried it making Naan in my clay pot tandoor but the bread get stick with the pot & I am unable to take it off. What should I put on the clay pot (Oil) or something so it 'll get easily off. Thanks- #12
- Comment by Mohammed
Hi there, your naans look lovely. I have recently bought a tandoor but everytime i try to make some naans when i come to the stage of taking them of they seem to stick on the tandoor. i have tried cooking it longer and shorter but they still seem to stick is there any advice you can give me please email me on mdsalim7864@gmail.com thanks. By the way the tandoor is a proper one similat to yours.- #14
- Comment by Toby
Hi - I love bread but because it is so soft and chewy and light - yet you describe it as crisp?! Is it softened by being covered so it is steamed, after being cooked, or is it a completely different type? Thanks- #16
- Comment by durriya
hi i love baking and i try to make all kinds ot rotis (indian bread)the naan u made look great i saw this naan tandoor i wish i had oneif u can help me in this matter i would be really abliged
thanks
durriya
- #17
- Comment by veerinder singh
hithanks for the many tips you have on offer. I have recently bought a tandoor but when you turn the gas on the starter button seems jammed and does not ignite. I remember when we bought it that a friend of mine (who is now in india) started the tandoor by turning the gas knob and lighting it from inside with some burning newspaper. can you tell me this techniqiue please.
- #19
- Comment by reeja kamath
very well presented. can i make naan in a wood fired oven just like pizza with asmall fire by the side? thanks a lot.
- #20
- Comment by DeanLo
Hey, FX. I've seen Indian chefs use some kind of dome pillow or smooth block of wood to stick the bread onto the walls. They also use a wetter dough and also roll out the dough thinner so it sticks better to the walls of the tandoor. You should try that to prevent making extra charcoal!- #21
- Comment by Natalie
This part of indian cuisine has always fascinated me. I've eaten tandoori naan before and I must say from the pictures, yours looks very authentic. Bet it tasted good too!- #23
- Comment by Raj kapoor
I m recently opening new restaurant both 2 tandoori chorcal ones. Whenever I cook naan and after removing it from tandoor I see small pieces of tandoori clay sticker in the back of naan. I cooked almost 100 naan thought it well remove it but still I get some pieces of clay sticker in back of naan. To start the tandoor I used the yogurt paste made of salt mastered oil brown sugar and after drying heated the tandoor for like 12 hours until it turned all black then white. Plz helpppppppp how to get the naan without the small clay chunks or pieces sticking in back of naan- #24
- Comment by dave
Seven years later... Still the best blog ever.Wish you would return, FX.