Naan baked on a wok

GrateEggspectations · November 2016

Pretty novel approach.

Would love to try this on the Egg. My fear would be the naan simply falling from the wok into the flames.

https://www.youtube.com/watch?v=AO2oX9nF4ZA

EggDan · November 2016

Very cool video, thanks for sharing. That would be my fear as well.

gmac · November 2016

Put your grate below the wok just in case. His didn't fall so I don't see why yours would be any different. I expect he's lost a few before he figured it out so we can all likely get it with some practice too.

The Cen-Tex Smoker · November 2016

@caliking

HeavyG · November 2016

DO a clean burn and brush off any remaining soot from your dome.

Then start a hot (very hot!), smoke free fire. Let the Egg get up to temp. Then slap your naan onto the dome tandoori style. Grate at felt level would catch any strays.

caliking · November 2016

This is a tip used by home cooks trying to simulate a tandoor at home. Most folks in Indian cities cook on gas stoves and have a tava (concave skillet with a handle). The water sprinkled on the side that hits the wok or tava is key. And you need to press down a bit to stick the naan on. This guy is somewhere else (Southeast Asia?) but has it down pat.

Closest you can get to a tandoor with an egg is what @HeavyG described. However, you may not need a crazy hot egg, I would try 600F before cranking it up higher. Haven't tried this personally, but it's on the list.

And the "trapeze" mod i.e. leaving the grid in , is always a good idea to catch any suicidal naans

Rad5 · November 2016

I've used this recipe with great success. Cast iron fry pan is all you need. http://www.bonappetit.com/recipe/onion-naan

GrateEggspectations · November 2016

@Rad5: Thanks for sharing!

Naan baked on a wok

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