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naan on the Egg

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Hungry Celeste
Hungry Celeste Posts: 534
edited November -1 in EggHead Forum
Managed to turn out some naan on the Egg last night to accompany my Superbowl tandoori wings...it cooked in mere minutes and the food-processor dough required a minimum of attention. WHO DAT!
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  • Village Idiot
    Village Idiot Posts: 6,959
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    I won't even ask if you were happy with the game outcome. :laugh: :laugh:

    OK, I'll spring. What's a naan?
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Doug in Eggmonton
    Doug in Eggmonton Posts: 1,999
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    You'll find them in any Indian restaurant. They are cooked by sticking them to the inside sides of Tandoors, which are charcoal fired clay ovens that look quite similar to the egg.

    Doug
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
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    It is an Indian bread. Very very tasty, chewy, delicious, wonderful, need I say more?
    The Naked Whiz
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
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    Celeste, I read (and bookmarked) your blog. You say to heat the cooker to 350? I've seen naan made in tandoors and they look like little nuclear reactors. Do you really do your naan that low? Any thoughts on how hot it can be done? Thanks!
    The Naked Whiz
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  • Hungry Celeste
    Hungry Celeste Posts: 534
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    You're right on the money about ultra-hot tandoor ovens. From what I've read, the wall temps of charcoal-fired clay ovens range from 650-900+ degrees when fully fired. On the other hand, I figure that in real world use (ie, non-restaurant use), the home cook probably doesn't always fire the thing with a full load of charcoal, so wall temps will be quite a bit lower.

    The primary reason I baked at 350: I wanted wings & breads to be done at the same time. If I baked bread alone, I'd crank it up to 500-650 and roll the breads extra-thin so that they'd cook on the inside before the exteriors scorched. Just as with pizza, very high temps require thinner dough.
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  • Canugghead
    Canugghead Posts: 11,528
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    Unfortunately, many restaurants here use gas-fired tandoors :(

    Gary
    canuckland
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  • Dave in So Cal
    Dave in So Cal Posts: 603
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    Looks great. Thanks for the explanation on temps too.

    Did you used a packaged spice mix for the tandori, or did you make your own. I am going to have to do some tandori soon on the BGE. Sooooo good.
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  • Hungry Celeste
    Hungry Celeste Posts: 534
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    I usually make a spice paste from scratch, but last night I used a mixture of nonfat yogurt, Patak's jarred tandoori paste and Penzey's dry tandoori spice blend. I was busy with the dough, so I didn't make the marinade from scratch. Note: I never add the red food coloring typical of restaurant tandoori, either.
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  • eenie meenie
    eenie meenie Posts: 4,394
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    Celeste, the naan looks gerat. The egg is a natural to fill in for a tandoori oven!
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