Tandoor

Unknown

has anybody out there used a green egg as a tandoor and made Naan and other indian dishes

gdenby

kishore,[p]I have made tandoori chicken several times, and also made tandoori style rabbit. I have been pleased with the results. They have not been quite the same as the local Indian restaurants, but not too far off.[p]I have done herbed flat breads on the platesetter. They were thicker than naan, but good. I think naan could be done, but I know very little about bread making. I'd love to see how real naan is made, in order to adapt the method to the Egg.[p]gdenby

AlaskanC

kishore,[p]We haven't used ours as a true tandoor, but we have made naan bread in it many times. Mad Max actually slaps the dough up onto the surface of the dome, but I'n not that brave! [p]

Unknown

kishore,[p]We do several types of Naan on the large Egg but only on a hearth. Would be difficult to keep the sides of the cooker clean enough to cook Naan on the sides unless we would dedicate the cooker for that task. [p][p][p]Great bread!![p]Dave

galoot

gdenby,
See it made here:
http://video.google.com/videoplay?docid=2389869752793372110&q=making+naan&total=26&start=0&num=10&so=0&type=search&plindex=2

Unknown

gdenby,
thanks that is helpful. i have marinated some chicken tikka today that i am going to experiment it in a green egg. i have threaded the chicken on skewers (friend cut aluminum into the right shape with a hook at one end) that i will put into the egg from the top opening. If it works out will try doing naan the next time
will let u know
kishore

Unknown

kishore,
that sounds interesting!
can you take a photo of that setup and post it here or send in email?

DaytonEgger

kishore,[p]Several months back someone posted a picture of their tandoor setup on their egg. They cut off the bottom of a clay flower pot, placved it upside down on the firering, and heated it up for awhile. They then slapped some naan onto the inner sides of the flower pot, and it looked real good.[p]I found the link, posted below:

[ul][li]http://www.biggreenegg.com/archives/2005/messages/187610.htm[/ul]

Richard

kishore,[p]Here is one that has been around for awhile.[p]Bread, Naan, Bdavidson

Traditionally, naan, an Indian bread, is made by "slapping" the dough onto the inside wall of a tandoor, a clay oven. The dough cooks in about a minute or so and is then peeled off the side of the tandoor using a metal or wooden spatula. Given that the inner dome surface of most of our eggs is neither easily accessible nor "fit for dough slapping," a 600 degree pizza stone was used. Additionally, a number of different fillings can be used to enhance the flavor.
[p]Ingredients
2 1/2 cup unbleached flour
1 beaten egg
1 tsp sugar
2 1/2 tsp baking powder
1/2 cup chopped almonds
1/2 cup chopped raisins
1 1/2 tsp chopped ginger




Preparation Directions:
1 Mix the first four of the above ingredients in a mixing bowl. Slowly add milk until the mixture forms a stiff dough. Allow the dough to rise overnight then divide it into fist-sized balls and set aside.
2 Mix the raisins, ginger and almonds in a separate bowl.
3 Using your fingers, create a small hollow in a ball of dough and deposit about 2-3 tsps of the raisin/almond/ginger mixture into it, sealing the mixture inside the dough by pinching it closed at the top of the hollow. Then flatten out the dough on a floured surface with a rolling pin.
Cooking Directions:
1 "Slap" the rolled dough onto a preheated 600 degree pizza stone (a little extra ceramic mass below the stone would be more desirable, but not absolutely necessary). Peek through the top of the egg to ensure that the bread doesn't burn. One flip of the bread may be necessary to be certain that the bread is baked evenly.
2 Try baking a piece of plain bread without the filling.
3 Other fillings, including onions and garlic, are also very good, but "Passage Naan" is my favorite.
Special Instructions:
1 After removing the naan from the egg, brush the surface with some butter and serve.


Servings: 1

Recipe Type
Bread

Recipe Source
Author: bdavidson sixdavidsons@wjtl.net[p]Source: BGE Eggtoberfest '00, Bdavidson[p]From Vishnu Shenoy


[p]

Bearseggs

kishore,
If you need a hot ceramic surface why can't you use a clean pizza platter. If it cooks pizza why won't it cook naan the same way?

Unknown

kishore,
I have some excellent ideas to imrove upon the initial skewer design. We should patend this. Call me, or come by. I an on vacation for 2 weeks.
-Terry