Quote from: livo on September 07, 2014, 07:14 AM
I forgot to mention that I experimented with my Pizza Cooker.  It is an electric unit in flying saucer shape with a stone on the bottom and an exposed element on top.  I must say it works pretty well.

livo, is your pizza cooker modded and can you post a photo of your finished naans off it please.

Here are pics of the Mothership Pizza Oven. I have the balls out warming to room temp now so I'll post some pics of cooked Naan in an hour or so.

Cheers livo, I take it you oven is just standard.

The impression I get from the photographs (and this is not intended as a criticism, just as a statement of fact) is that the texture of the cooked outside is closer to that of a pitta bread than it is of a conventional tandoor-cooked naan.  Is this a fair analysis, or do the photographs mislead ?

** Phil.

I spent quite some time trying to crack naans. I'd say 50% of Chris's success here comes from the right ingedients, but to be honest, a lot of recipes are very similar in their ingredients. What cracked it for me was the method Chris uses. For me the missing key was the upside down pan, very quick cook, top and bottom. That's the key. Why can the take-aways somehow manage that naan flavour so easy? Because they have a tandoori oven and we don't! So we need to recreate our own, and we can do that by ensuring the naan sticks to our pan and then turning it over. Nothing else works quite the same, other than a tandoori oven of course.