I’m fascinated by any kind of cooking and for the past few years I’ve been so interested in outdoor cooking . . . pizza ovens, charcoal and even coal and wood fired, I just love all of it. I guess it all started with the purchase of my first antique cook stove.
While I was on vacation in Daytona Beach, a nice guy in the hotel gift shop lent me a great James Patterson book called Confessions of a Murder Suspect. The lead character in the book is named Tandoori Angel, she’s a teen detective who has to help the NYPD solve the mystery of the her parents’ murders. The book talks about an Indian oven called a tandoor, which is Tandy’s namesake and so . . . I had to look it up and check it out.
A Google search shows some examples of tandoors –
Looks like a round hole in the ground or floor, lined with clay and a wood and/or charcoal fire in the bottom. Meat is threaded onto long skewers and leaned into the tandoor while the naan bread is baked stuck to the sides. The oven reaches temperatures of 900 degrees F (temps of 700 – 800 degrees are also desired for awesome pizza results) so a little charring is not only expected but desired.
This bread is super soft and tastes absolutely wonderful. The dough is super sticky, and it’s pretty obvious why it needs to be (it’s cooked stuck to the sides of the oven!) I used my finished naan for some quick lunch pizzas, but they can be used for cold sammies, in the place of wraps or sub rolls. I can also imagine how delicious they would be sliced up for breadsticks with hot dips and/or balsamic and EVOO. I can’t wait to experiment with them some more!
Here are the step-by-step directions to get great results for naan just using an old cast iron skillet and a lid! This recipe is based on Naan: Indian Oven-Baked Flat Bread from Food Network.
First, follow the recipe to make the dough, then allow it to rise for 2 – 4 hours. I refrigerated mine overnight and let it rise for about 3 hours the next morning.
This recipe makes about 6 -6 inch naans, so next time, I’ll double it!
The dough is absolutely, ridiculously sticky! Keep a bowl of flour nearby and dust the workspace considerably. Also, melt 2 – 3 Tablespoons of butter to paint the finished naan with butter and dust with coarse sea salt. Traditional naan bread is sort of a teardrop shape, but I wasn’t overly concerned about shaping it. Dust the top of the dough with flour and use a well-dusted rolling pin to flatten the dough. Do not roll it too thin because the weight of the dough will cause it to tear when moving to a hot skillet.
Heat the skillet up to the smoking point. Carefully place the dough into the skillet and cook for about 1 – 2 minutes on the first side. Use this cooking time to roll out the next naan.
When it starts looking nicely browned (charred) on the edges, flip using tongs or a turner.
Cover and cook for 30 seconds – 1 minute longer with the lid on.
They are soft, wonderful and addictive. This one is deli turkey, browned bacon, provolone, under the broiler for 2 1/2 minutes. Drizzled with BBQ sauce. A perfect lunch treat.
These soft, tasty naan flatbreads are fabulous! No tandoor necessary, just an old cast iron skillet with a lid!
- Allergens : gluten