tried the magic carpet trick with a splash guard "metal gauze" - complete waste of ?1.50.

Domi,

the method or principle was wrong

i cooked 2 off naan in my normal cast iron frying pan and 2 off using the splash guard. we could not tell any difference in the tasting or appearance.

as u say the overhand area is a real problem - the heat distribution is not even (in cross section dough on one side and nothing on the other) and u end up burning the edges.

the other downside for me is that i prepare the next naan (roll/pat a cake) whilst cooking the previous naan in the pan - having to hold the mesh prevented this.

for me the dough (proportion of water) and the preparing (getting it even thk) have the bigger impact on the result in the home kitchen.

the result was real disappointing as i hoped for much better. it's not even something i feel u could improve with practise.

Domi,

a slight under statement on the magic carpet naan trick for sure.

it may well turn out of use in another way - cooking on my chiminea. the dark circle is down to me putting the net over the chimney. i'm not totally convinced how useful it would be as a cooking method but going to explore a bit if the wheather ever improves.

all the best. ;D

Axe,

i should have taken a photo - will do next time.

i tried the splash guard low & high and slow rotation and targeted. i found i needed to almost land the guard on the gas hob ie in the flame to have any effect. i could get the gauze to turn red and to burn the naan if i left it in the flame too long. it took far longer to cook than in the pan. it was the burning around the edges that finally put the nail in.

for all the faffing the result was no better. i think u need the mechanism of the oven to improve on what the pan produces.

i can't see the blow torch working any better.

Quote from: JerryM on May 08, 2010, 02:59 PM
i could get the gauze to turn red and to burn the naan if i left it in the flame too long. it took far longer to cook than in the pan. it was the burning around the edges that finally put the nail in.

Jerry you need to use one of those things they use to cook the chappatis with. Does anyone know the name of these things? I can't even find a picture of one, but you'll see Maliks using one if you're lucky!