01 October 2005

Tandoor Naan

6 comments:

Julie M. Smith said...

Thank you so much for the pictures. I find foreign (to me) foodways fascinating.

Carol said...

There's nothing like the smell of hot naan fresh from the tandoor. I can never get it home without serious damage. It's almost necessary to buy one for the road. (all 100 feet of the trip home)I was sooo pleased to discover that we have a tandoori and a chukkey (mill)in the small lot behind our apartment here in Sharjah. It's like walking across the sands to Pakistan everytime I go for fresh roti (bread). Urdu is the language of the back streets here and it's also very welcoming to my ear.

Amira said...

I do wish there were a wider variety of flatbreads here. I can get lavash, but I'd love to get roti. My older son is particularly fond of roti.

Still, I certainly can't complain with a tandoor oven right here.

chronicler said...

Nice picture! I love the little swirlys on the bread. When I said the lahmajoon was a lot like Naan I was wrong. It is actually the thickness of a tortilla. The Naan looks very good. Is it made with yeast?

Bryce said...

Am I seeing things correctly -- are the naan sticking to the walls and roof of the oven?

Looks delicious.

Amira said...

The bread is sticking to the sides. When it is fully cooked, it drops off and the baker fishes it out.

The point of a tandoor is to cook a lot of bread (or meat) quickly using relatively little fuel. You build a hot fire in the oven to heat it, then when it it is hot enough, you slap on all your bread.

Naan is usually made with yeast, but there are many different variations. It's eaten all over Central Asia. There are other tandoor breads, but naan is generally specific to Central Asia. One of my favorites is an Aghan one made with yogurt.

The designs on the bread are also traditional. I've been looking for bread stamps so I can quit using a fork to make designs in the US.

Lahmajoon is made with lavash. I like lavash, but it really is best when it's hot, and it doesn't stay hot for very long. The Bedu' in the Middle East make unleavened flatbreads that are somewhat similar to lavash, although not as large. And not quite as thin. They cook them on a convex surface over a hot fire. I've had some success making it on a wok turned upside down.