Naan on the Egg

LinebackerU

So my goal today was to make naan bread on the egg. I decided to go directly on the grate (rather than on a pizza stone) because I wanted the charring from the direct heat. Remember than in traditional Indian cooking, naan would be made by slapping dough on the walls of a tandoor which cooks at a screaming-hot temperature.

I had to cook dome-open, because the bread had to be flipped after about 30 seconds and then removed. Next time, I think I'll try the pizza stone. You're supposed to butter the naan before it goes on, but that just causes flare-ups and sadness when grilling direct. See here for the recipe, but I doubt it's very authentic. These were tasty, but not quite what I was after (denser than I was expecting):

http://www.foodandwine.com/recipes/aspen-2007-grilled-naan

EggNorth

Now that looks good ... bookmarked!

Fidel

I do naan direct on the grid, but only butter the sides after they are done cooking. I also do them at about 400* so there isn't as much charring.

Yours look to be rolled out a bit thinner than what I did. Maybe that's why they were too dense, you may have over rolled them.

LinebackerU

They puffed up quite a bit, but I actually thought they were too thick! The naan I am used to is very thin and light.

In any case, 400 would make for a less stressful cook. I tried 750+ because that's a typical tandoor temperature.

BTW, while these were marginal naan, they were great pita!

2Fategghead

Great pic's.

Fidel

I use a similar recipe to the one you posted, but mine calls for 1/4c white sugar, no oil, and a double rise. I think the second rise keeps the crumb satisfactory while stopping the big oven spring a bit.

Little Steven

LinebackerU

Here is the best method I have come up with. Your temp is just right.





Steve

2Fategghead

Dern Steven. :P

LinebackerU

Steve,

That looks like exactly what I'm after. Did you close the dome/flip the bread for that?

Little Steven

Yes to both. I also brushed some melted ghee on them.

Steve

Vetereggnarian

This one is going on the list for sure.

Anybody got a preferred recipe for raita?

Canugghead

Bill, here's one, never tried it, but tried some of her other recipes, they're usually simple and easy to follow.
http://www.manjulaskitchen.com/2007/06/09/vegetable-raita-yogurt/

Gary

my OT experiment:

http://free.timeanddate.com/countdown/i2iudyfe/n410/cf12/cm0/cu4/ct0/cs0/ca0/cr0/ss0/cac000/cpc000/pcfff/tcfff/fs100/szw320/szh135/tatTime%20left%20to%20Sunshine%20State%20Eggfest%20in/tac000/tptTime%20since%20Sunshine%20State%20Eggfest/tpc000/matMelbourne%2C%20FL/mac000/mptstarted%20in%20Melbourne%2C%20FL/mpc000/iso2011-04-08T16:30:00

Little Steven

Gary,

That is almost exactly what I do except the cumin seeds are whole.

Steve

smoky b

We've done them both direct and indirect. Such a fun cook and you can do so much with them.