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Naan on a flipped over wok

HeavyGHeavyG Posts: 5,381
Modernist Cuisine just published a new article today regarding baking flatbread on your grill.

They mention a tava dome which I have never seen (only flat ones) but also mention the clever idea of using a wok either up or down (not sure if that is a tava dome or a wok in the pix) which is one of those "why didn't I think of that" moments. I've got an old 18" wok I haven't used in years that will soon have its handles removed and will be used upside down.







Camped out in the (757/804)

Comments

  • SonVoltSonVolt Posts: 1,095
    Haven't used an inverted wok but I cook flat breads on my baking steel quite frequently. I wouldn't imagine a wok would retain enough heat by comparison. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • JohnInCarolinaJohnInCarolina Posts: 12,496
    You mean you actually cook stuff?

    Just kidding man - I look forward to hearing about your results trying this approach.
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • theyolksonyoutheyolksonyou Posts: 16,901
    Here I thought you might have actually posted a cook rather than antagonize conservatives or push KJ.  shoulda known better...
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • HeavyGHeavyG Posts: 5,381
    SonVolt said:
    Haven't used an inverted wok but I cook flat breads on my baking steel quite frequently. I wouldn't imagine a wok would retain enough heat by comparison. 
    Since it is continuously over a source of high heat it really doesn't need to retain heat as it will quickly get back to temp. At least that is what I'm thinking.
    Camped out in the (757/804)
  • HeavyGHeavyG Posts: 5,381
    Here I thought you might have actually posted a cook rather than antagonize conservatives or push KJ.  shoulda known better...
    When I do this I'll be sure to post a pix* of it which would also show my "Fvck Trump" beer caddie sitting on my KJ Big Joe side shelf.



    Ok...I don't even own a "Fvck Trump" beer caddie or a KJ Big Joe but i might go buy them if just for the lulz.


    * like that would ever happen
    Camped out in the (757/804)
  • Sweet100sSweet100s Posts: 425
    Clever!
  • Mattman3969Mattman3969 Posts: 8,305
    Calling @caliking ;

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • CanuggheadCanugghead Posts: 6,314
    edited July 3
    If I remember right (too lazy to search), @caliking 's technique is more 'authentic', he slaps the naan on hot CI pan and inverts it over the fire, so one side of the naan kisses live fire similar to cooking in tandoor.  
    canuckland
  • DMWDMW Posts: 13,292
    If I remember right (too lazy to search), @caliking 's technique is more 'authentic', he slaps the naan on hot CI pan and inverts it over the fire, so one side of the naan kisses live fire similar to cooking in tandoor.  
    I think the quote was "It has to see the fire"
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • calikingcaliking Posts: 11,667
    Calling @caliking ;
    Present! :)

    @HeavyG - this is actually a hybrid technique. The inverted wok is usually used to make "roomali roti" (literally translated= handkerchief roti).

    Check this vid:


    Naan needs to "see" the fire i.e. one side cooks on the heated surface, the other side cooks from direct radiant heat. Naans are thicker, while roomali rotis are much thinner and delicate. I've never seen a restaurant in the US making roomali roti, probably because it takes some skill to make the rotis that thin.

    BTW, the place in London where the video above was filmed, has been on my list of places to eat whenever I should next find myself in London.  They have several locations there. Their menu is phenomenal.

    Please post when you try this yourself. Always cool to hear of new techniques being tried. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • GlennMGlennM Posts: 872
    edited July 3
    My neighbor makes it in his blackstone pizza oven and it is delicious!
    In the bush just East of Cambridge,Ontario 
  • calikingcaliking Posts: 11,667
    HeavyG said:
    SonVolt said:
    Haven't used an inverted wok but I cook flat breads on my baking steel quite frequently. I wouldn't imagine a wok would retain enough heat by comparison. 
    Since it is continuously over a source of high heat it really doesn't need to retain heat as it will quickly get back to temp. At least that is what I'm thinking.
    I think you’re right. The domes that I’ve seen being used have not been very thick. Plus the roti is quite thin, so it cooks quickly on high heat. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • CPARKTXCPARKTX Posts: 1,912
    Thanks for sharing, neat idea, and good discussion.  Always learning new stuff here.
    LBGE & SBGE.  Central Texas.  
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