Jump to content


Scheduled Downtime

NOTICE: The eG Forums will be offline for several hours on Friday, November 28 for system maintenance.

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

naam bread

Bread

  • Please log in to reply
1 reply to this topic

#1 Free Martha

Free Martha
  • participating member
  • 44 posts
  • Location:Windsor Ca

Posted 05 October 2004 - 04:54 PM

I would like to make Naam bread at home, but can't seem master it without a tandoori oven.
Can you help.

#2 Peter Reinhart

Peter Reinhart
  • participating member
  • 70 posts

Posted 05 October 2004 - 08:12 PM

Hi,
I do mine on a pizza stone, cranking the oven as high as possible and stretching the dough as for pizza (it's very similar), and then baking it as if were in a tandoor. By the way, remember to preheat your stone for at least one hour, regardless of what the oven preheat light says, since it takes that long for the stone to absorb the full heat of the oven. This is true when making pizzas too, and is true whether using a Hearth Kit or a flat stone. The thin round stones that some people use don't take as long but they also don't offer the same insulation and heat reflectivity and radience (in other words, their not as good as thicker stones because they don't offer as much thermal mass). As soon as the naan come out of the oven, slather them with garlic butter or whatever you're using, fold, and serve.





Also tagged with one or more of these keywords: Bread