I’m working on making decent naan at home. My Indian coworkers are trying to help. It was better the second day after fermenting overnight. I hope that bread flour and a new recipe will improve it even more.
I’m working on making decent naan at home. My Indian coworkers are trying to help. It was better the second day after fermenting overnight. I hope that bread flour and a new recipe will improve it even more.
Thanks for sharing, wasn’t aware you can use a tawa (or similar) to approximate a tandoor. Will give that a go one day!
My first attempt was lackluster. I don’t think the pan was hot enough so the bottom of the naan cooked and released because my pan is really well seasoned before the bubbles really came up. The second time I made the pan screeching hot and it worked much better.
I’m not sure how long it took to cook because I was holding a hot pan upside down over the flame on my stove and hoping that it didn’t drop off into the fire. I would say less than a minute total.
Ooof, that does sound scary. I see that you’ll be continuing to refine the recipe and process. Look forward to future updates from you!
My latest attempt almost ended in disaster when the naan fell into the fire. I scooped it out, tossed it top down on the pan, and fried it. It turned out pretty good.