In anticipation of this weekend's curry feast I thought I'd have another go at cooking naan breads in my tandoori oven.These tandoori chefs make it look so easy but I guess practice makes perfect.Too low in the oven and they burn and are like scones and too high and they end up too dough-like.I've watched countless videos and studied various recipes but I found this one here and I've finally cracked it(almost!!) I only lost one in the bottom of the oven and the more I made the better they were.

https://curry-recipes.co.uk/curry/index.php?topic=1870.0

The ingredients themselves are nothing new but the method of leaving it overnight in the fridge and again leaving it to rest before cooking certainly works for me.Just wondering the best way to reheat them??? They are obviously best straight out of the oven but I don't really want to be mucking about cooking them on the night.

I think your right jB
I made some this weekend and cooked a few but the ones I cooked the following day after being in the fridge I found were better
key points for me are to sieve the flour making sure not too dry
Knead for 10 min then rest for 45min then knead for 5min divide into balls then rest again

Is ot just me or are the edges of the naan cooking faster than the centre.  you usually get the crispy bubbles in the middle of the naan with less charring at the edges?? 

What temp is your tandoor in the middle?

Regards

barry

I seem to remember reading that the restaurant tandoor reaches 500 celsius .  I think the closer you get to this, the easier it would be to crack it.  it takes one more variable out of the equation

regards

barry

great post jb
i find naans  hard to get right.
yours look excellent.
just one observation, the inside of your tandoor looks very sooty.
i find firelighters are the main culprit. I give mine a quick wipe with a damp cloth.
have you experimented with using the lid (briefly) while cooking the naans?
regards
mick