Finally after many years of attempts/recipes/failed eureka moments and 2 home build tandoori ovens later i now feel i can truly replicate restaurant style naan breads at home, i feel Ive got it nailed down, no longer need to tweak my recipe and ultimately the method and this is without a tandoori oven.
I can make the naans pictured every time no more floppy, stodgy, [sometimes biscuit like!] sour, funny cant put my name on it after taste. Real Deal Naan bread.
I really didn't think it would of been so hard! but the variations are vast!! from yeast to no yeast, self raising, plain flours, a mix of both, yogurt or not, with little or a lot of baking soda not mention pizza stones, granite plates and blow torches all of which have there merits! if could install a gas fired tandoori oven in my kitchen i would of done years ago but it not going to happen no matter how much i beg the misses!!
This is done with CBM's method of Tava and a 9kw gas ring, inverting the bread into the flames,
I do have to Thank CBM for his method here as it was a big upward step for me.
I'm sure this can be done a gas hob with wok ring or perhaps the large ring not sure as i have electric hob[bad idea but its easy to clean
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I will post the recipe but i really want to weigh and measure the amounts again.
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Topic: My Naan Bread Quest Is Over (Read 60861 times)
