Baking naans in my tandoor

fx

Wed, 16 Mar 2016 18:50:09 GMT

Alas I was never 100% pleased with them...

fx

Tue, 8 Mar 2016 15:03:57 GMT

Well Dave, I have returned! Come and check it our for yourself and yea shall see...

dave

Tue, 10 Dec 2013 10:38:58 GMT

Seven years later... Still the best blog ever.
Wish you would return, FX.

Raj kapoor

Sun, 24 Mar 2013 11:16:37 GMT

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

Natalie

Mon, 21 Jan 2013 21:43:20 GMT

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!

DeanLo

Mon, 17 Jan 2011 18:54:18 GMT

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!

reeja kamath

Wed, 18 Aug 2010 19:58:01 GMT

very well presented. can i make naan in a wood fired oven just like pizza with a
small fire by the side? thanks a lot.

fx

Tue, 23 Feb 2010 17:07:36 GMT

Be careful with your tandoor, if it fills with gas and you try to light it manually, it might explode.

veerinder singh

Mon, 22 Feb 2010 13:45:56 GMT

hi
thanks 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.

durriya

Thu, 4 Feb 2010 16:41:33 GMT

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 one
if u can help me in this matter i would be really abliged
thanks
durriya

fx

Tue, 6 Oct 2009 20:43:06 GMT

Well Toby there are thousands of bread types in the world, as soft, chewy or crispy as you like. When it comes to naans, if you leave them a bit longer in the tandoor, they"ll be crispy all right.

Toby

Mon, 5 Oct 2009 05:54:14 GMT

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

fx

Sun, 13 Sep 2009 15:27:24 GMT

Mohammed, congratulations on buying a tandoor! Everybody has sticky naans when you start. The trick is simple, first try to leave them longer in the tandoors, longer than you think is needed. Eventually the naan will dry enough for you to remove the naan with no sticking. Please try leaving them a minute longer and see how it goes. Second, you must try to make the dough with a bit less liquid or just not wet them too much when sticking them inside your tandoor. At first I put way too much water because I feared they would otherwise fall down the tandoor, but in fact you don"t need very much water.

Mohammed

Sun, 13 Sep 2009 00:59:48 GMT

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.

fx

Mon, 10 Aug 2009 22:15:39 GMT

Asim, all you need to do is make your naan dough less wet and don"t rub it with too much additional water on the naans before baking. Then don"t hesitate to leave them for a minute more or so until they are reallly crispy, and they"ll come off easily. Good luck!

Asim

Mon, 10 Aug 2009 20:10:55 GMT

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

fx

Mon, 12 Jan 2009 23:03:09 GMT

Wes, Indian chefs never use gloves but if you are like myself a weekend tandoorist, they are an absolute must. Really nasty burns are waiting for you in that hellish pit!

Wes

Sun, 11 Jan 2009 12:30:32 GMT

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.

fx

Mon, 25 Aug 2008 07:55:56 GMT

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.

Colleen

Sat, 23 Aug 2008 04:02:35 GMT

Just wondering where I could buy a tandoor like yours. IT is for indoor use, right?

Sumaya

Sat, 9 Aug 2008 02:03:58 GMT

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

fx

Fri, 28 Sep 2007 06:53:38 GMT

Joe your friend is definitely right, tandoor chefs soon grow hairless forearms. That"s for those who still have their forearms though.

joe bob

Thu, 27 Sep 2007 00:54:17 GMT

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.

fx

Fri, 27 Apr 2007 16:12:50 GMT

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.

parshu.naryanan

Wed, 25 Apr 2007 06:35:37 GMT

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!