Naan

nikkig

I was going to make some Naan this week, but am having trouble finding fresh ginger root. Does anyone know if you can use ground ginger, and if so how much? Thanks in advance.[p]~nikki

Unknown

nikkig,[p]I would avoid using the ground ginger with the naan. Naan is best when using fresh ingredients, and I hesitate to use dried ground ginger in anything. It just doesn't taste the same.[p]BTW, I like my naan with just some butter on it. If you can't find fresh ginger remember you don't need it for good naan.[p]hope this helps[p]-S[p]

nikkig

Skooter,
Thanks for the info. This dish was made at Eggfest. It was the recipe in the archives, and the filling is raisins, almonds, and ginger. I have looked at some different recipes on-line, but really wanted to do the one at Eggfest. [p]~nikki

Unknown

nikkig,
I assume you are talking about Indian Naan. Actually I bought BGE to make naan & other tandoori meat. I have been trying to make naan by slapping the bread on the top dome. I will check out recipe in the archives. As far as I know, you do not need ginger in naan. Please let me know does naan turns out. I believe you need to let temperature rise upto 750F & hold it there for about an hour to top dome inner surface to reach very high & then you slap dough on the inner surface of dome. BGE should be hot enough to cook naan in about 45 seconds otherwise naan will dry out.