Quote from: martinr1000 on August 09, 2008, 12:03 PM
yeah i will have to have a go at making one of those cusion thingies. it just looks like it allows you to get a good even contact when you are slapping the naan on the oven wall.

i have a coal fired oven, it's the tandoori-q version.

Mine runs on bottled gas, so it is slightly different
Traditional tandoors ran off coals, so you have the real thing
I've read that they give an extra smokey flavour
I would love to taste the difference

As for this "cushion", you can't make naans without one (or something like it)
You sort of roll & press, the uncooked naan, onto the tandoor wall
Before you do that, you need to add some drops of water, to the side you are sticking.
Thsi makes it stick better
Watch any video and you will see the chef quickly dip his fingers into a bowl of water, then tap the naan.

All the places round here brush the naans with melted butter
They keep a pot of butter on top of the tandoor, so it's always melted!
They don't use ghee
In my experience. I have found ghee gives an unwanted smell to the naans

Please post some pictures of you cooking on the Tandoori Q
I would love to see some

hi all,

i tried the 'heat baking tray/oven' naan method over the weekend and it worked pretty well. dough had oil in and was quite elastic and i even managed to chuck it around so it was quite stretched out and thin (sorry no pics). the really thin bits were a triumph as they came out quite crispy however the thicker bits were quite cakey but not unpleasant.

FYI i shoved a load of shop bought chicken tikka on top of it along with some yoghurt and mint sauce and another one that i made up with yoghurt, mayonaise, garlic paste, sugar, curry powder and chilli. (sounds disgusting i know but it works) i was trying to emulate the kind of sauce that our local kebab shop serves on its kebabs.

thanks for the vid Curryswede it's always helpful to see what other people do.

Haldi i will post up some pics when i use the tandoor again, the british summer has not yet materialised it seems.

cheers

Found that pillow thingy but its on a u.s website

http://www.nishienterprise.com/Tandoor-Bread-Pad-p/bread%20pad.htm

right thats it then i'm going to try and do a DIY job on it for the weekend. some sort of cotton bag filled with old socks (or similar) should do it.

thanks for the link Unclebuck, it would probably be a bit of overkill to get one shipped in from the states but it's at least an option if my DIY attempt goes wrong.

i would have thought that they are available here in the UK but if they are easy enough to make then i guess that the demand for them isn't there in the first place.

now all i need is a spell of dry weather to fire up the tandoor.

finally a decent weekend. fired up the tandoor yesterday. unfortunately no pics of the oven cooking because things got a bit hectic however here are the results.

That naan looks the business. BIR standard?

hi, yes they were every bit as good as BIR the only difference was that i didn't brush with butter or ghee which would have upped them to proper BIR standard.

i was a bit annoyed with the chicken as i prefer it a little blacker than it was but it was wonderfully tender and tasty.

naans were CA's and the chicken was blades recipe all good stuff.

All looks the real deal, I wish I had a tandoor