Scottishlad - I really hope you meant cook-off.

I think Bruce wrote in his most recent base/curry post that the pepper is used to gauge the temperature of the oil moreso than an ingredient. I don't bother with it, as a few slivers out of a perfectly good red pepper isn't really necessary.

That said the impact on the taste isn't a bad one.

Quoteooked really elastic and pliable so i wonder if there is a good slug of oil in it

That's a good observation. Mine is never that pliable. In fact while I'm stretching it out, it has a terrible tendency to try and shrink back to original size. I end up having to give them one good stretch immediately before putting on the skillet. I do use oil in my mix (I suppose about a dsp). Perhaps I need to use a bit more to get that elasticity.

Quotei guess the difference on the skillet is that you don't get the same air temperature on the side that is face up and so it doesn't blister in the same way as the tandoor.

Rather than the usual "cook one side and then flip" method of home naan cooking on the hob, I've been experimenting with an alternative method whereby I preheat the skillet (or tava) on the hob, while also pre-heating the top grill inside the oven. When ready, I place the dough on the skillet and then immediately put it under the grill. The results have been inconsistent, to be honest, but the look of the naans is much closer to BIR. The only thing wrong I've found is the naans come out harder in texture and less pliable.

Any suggestions from anyone on an improvements?

This is my usual. I don't tweak anything personally. There are number of "excellent" Madras recipes on this site, but the simplicity of this one does it for me.

-- Josh

I haven't made a Madras in about a week.

This gives me inspiration for tomorrow 

Looks great BB

-- Josh

Notice how the first couple of naans are heavily bubbling before he's done applying the rest. Wondering if thats because the walls of the tandoor are so hot, or the mix itself is better than we are working with. I cannot imagine the internal temp of the tandoor is VERY hot at this point until the lid is put back on (which he does at the end, I assume to brown the outside).

Even with a smoking hot skillet on my hob, I don't get those large bubbles, always a bunch of small ones. I also think the skillet is hotter than the walls of the tandoor. Mine will be burned within 30 seconds for sure.

Missing something......

-- Josh

Yes non-stick?

Is a "Tava" a cast-iron or non-stick surface? I've seen both for sale (neither called a Tava).

I've been using a cast-iron skillet that's getting to the end of its days. Thought I'd try getting a Tava.

-- Josh

Advice to all, if you're using a hand blender, if it gets hot, leave it for a while to cool down even if you're not finished blending. These things can and do overheat. I've lost two in the last six months. Guess they aren't tuned for 5 minutes continuous blending!

I've read before that methi is the key ingredient to the BIR smell. I personally don't see it. A blend is probably the best answer.