Quote from: chriswg on August 03, 2012, 11:44 AM
My idea is to attach a pizza stone into the lid of a webber type BBQ. When the lid is closed the stone is diectly over the flames. Once hot enough, remove the lid, stick on the Naan dough then replace it hoping that the dough is sticky enough to defy gravity. This will give the hot ceramic cooked crispy base to the naan along with a real blast of heat from the charcoal right in it's face.

More inginuity than Dick Dastardly! Quite honestly, outsiders must think we're raving bonkers coming up with these ideas...I know my wife does and even I'm starting to wonder too but I love it! The quest for the holy naan must go on! Go for it Chriswg and let us know what happens.

Has anybody ever tried cooking naans  in a Webber type bbq, with the lid closed? Just wondering as that would possibly recreate a similar atmosphere to that of a tandoor wouldn't it?

Quote from: Axe on August 02, 2012, 02:13 PM
Baking soda has a similar effect to yeast in creating carbon dioxide to raise the dough. You need an acidic component to start the chemical process. However baking soda can impart an unwanted taste to the dough and has to be used straight away.


Yeast consumes starch which are turned into alcohol and carbon dioxide, and works best with high gluten content found in bread flour, which is better suited to making a nice elastic dough to make your naan. It also taste better and will stand for a length of time without the need to be cooked straight away.

So basically it's thumbs up for yeast. I don't understand why some people seem to be against the use of yeast then. I must admit that having tried the 2 I would agree that the yeast naan is more supple and 'elastic' in general. Hadn't noticed any taste though. Anyway thanks for the info Axe.

I do have another question (hope I don't qualify as being a troll!). Seeing that some people are against the use of yeast I'd like to know what is baking soda's effect when added to a dough (eg naan) and how does it react as opposed to yeast. What is it's advantage and are yeast and BS compatible?

Quote from: Phil (Chaa006) on August 02, 2012, 10:57 AM

Quote from: Aussie Mick on August 02, 2012, 10:35 AM
It is my understanding that Trolls are actual people that go onto chat forums just to cause trouble. They pretend that they have an actual interest, but really they are just there to cause as much grief and hassle as they can. I can't see what they get from it, but, we're all different eh?  They must lead sad lonely lives.  That is my understanding of a Troll, but I could be wrong 

Fits in well with my own understanding of the term.  But there are also "accidental trolls"; bona fide   forum members who (perhaps suffering from bipolar disorder or similar) can manifest troll-like behaviour on one day and make useful contributions on another.  Whilst real trolls deserve no sympathy at all, accidental trolls deserve some sympathy and consideration as they are effectively unable to control their own actions.

A spider, on the other hand, is that part of a search engine (such as Google) that automatically fetches copies of web pages in order that the search engine can index them.

** Phil.

Aussi, Phil, thx for that thorough explanation of both. I understand now the "don't answer trolls..." I read somewhere.

Quote from: chriswg on August 02, 2012, 11:54 AM
Naans for me are the final frontier. I can recreate everything in my normal takeaway order perfectly apart from the naans.

I agree that as with most Indian cooking the method is more important than the recipe. I just don't know if it's possible to recreate at home. I doubt BIR's would spend thousands of pounds on tandoors if they could get the same result with a tawa and a grill or blowtorch.

It's not going to stop me trying though. As I see it there are two key elements, a very hot ceramic surface to stick it to, and very hot dry convection based heat on the outside. I don't think a gas BBQ could manage the searing heat needed but a charcoal one could. I have a few ideas to try if we get come more nice weather!

Couldn't agree with you more Chris and that just about sums it up for me too. I've tried the gas bbq too but the result wasn't very conclusive at all. At the end of the day getting as close to a genuine Tandoor naan as possible is the best we can hope for but it'll never be identical. Its a bit like pizza...the ingredients can be identical but if you don't have the right oven you'll never really get the same result as a pizzeria...food for thought!

Clive.

Quote from: Les on August 02, 2012, 09:01 AM

Quote from: Clive77 on August 02, 2012, 08:54 AM
Hi...just a quick question regarding different types of visitors to this site that are mentioned. What are Trolls and what are Spiders?...and I'm talking the cyber type not Lord of the Rings!
Thx

See here Clive

https://curry-recipes.co.uk/curry/index.php?topic=6364.0

Ok thx Les..that answers the Spiders but what about the trolls?

Les

Hi...just a quick question regarding different types of visitors to this site that are mentioned. What are Trolls and what are Spiders?...and I'm talking the cyber type not Lord of the Rings!
Thx

Quote from: natterjak on August 01, 2012, 12:45 PM
Would the heat gun not produce a similar result if held closer?

Not in my experience...it turned it into a pitta bread unless it had anything to do with he thickness of the naan. I will try again though to see as the heat gun does seem to have potential.

Quote from: chewytikka on August 01, 2012, 09:43 AM
Good pics Clive
Looks like more control with the heat gun
i.e. browning instead of scorching, well worth playing about with.
End result looks very much like a good supermarket bought jobby.
Thanks for sharing
cheers Chewy

Yeah but taste wise and texture wise the blow torched one is way better.
Ok, now it's time for me to get down to trying a good curry as haven't had the chance yet...any one in particular to recommend as a first off?...there are so many to choose from don't know where to start.