That all looks fantastic, and the nan is amazing - was it done in a tandoor?
Vinders I don't have a tandoor - wish I did! I use two methods which are quite similar. This is a non-yeast recipr.
One is to cook the base on a dry non stick frying pan at full heat and as the underside is cooking blast the top with a blow torch on fill heat. The size of the pan of course limits the size of the naan.
The second, which I have used here is to pre-heat a marble chopping board in the oven on a rack on full heat for about an hour. You can get largish naans this way and this is what I used here. After the pre-heat I slide the board out on the oven rack, slap on the naan, then blast with the blow torch as before. You make then as charred as you want. I prefer to have them fairly charred looking and I deliberately burn any large blobs so that you get a mixture of soft and crispy bits form the dough.
I have to say that making naans has been the most challenging aspect of Indian cookery and I would say it's only in recent months that I've been getting results that I am happy with. Prior to that I was leaving them too long in the pan or on the board. I also made the mistake of cooking the bottom first and not blasting the top immediately. I've since learning by experience that hot, fast cooking makes for soft naans. I like to spread butter or garlic butter before serving them which also seems to help the overall texture and taste.
Topic: Tonight's Tea (Read 6309 times)
