Topic: Anyone up for a bit of fun? win the FIRST 3 E-books Unlocking the taste.

[Aussie Mick]

He definitely "crimps" the bottom end of the dough before putting into the tandoor

[Peripatetic Phil]

I (for one) support George in his moderation; this is a civilised forum and is in no way enhanced by the use of foul language. 

** Phil.

[Graeme]

Is it the pushing down with his fingers. Is this to control the rise of the bread
so it does not go like a big rugby ball when the steam is created inside.

Other than this I have no idea.

[goncalo]

Shakes the flour out so that the naan doesn't go all crispy on the outside.

[Garp]

OK - this is a long shot but I'm willing to risk it for the prize.

Has he recently undergone a series of breast-reduction operations?

[George]

He uses a very hot, full sized restaurant specification tandoor oven, powered either by charcoal or gas.

He does it because no other cooking method is as good.

[rshome123]

Whilst initial kneading, he, in a split second crimps the dough with a few fingers before folding the dough in on itself, to add a few more little air pockets, to help ensure the naan is soft inside when cooking.

[Geezah]

He uses his fingertips to create pockets of air in the underside of the dough, so when he rolls it out it captures these and puffs them out when cooking.

[Garp]

The only thing I can see is that he adds oil on one side - the side not attached to the tandoor - to help crisp it up? - or have I had one too many Stellas?

[Garp]

That would be adding something - lol.

I give up