17 December 2013
I tried the tortillas in the baking stone on Thursday when the Internet was out. Now it's back on so I can report on it. I know from many years' experience making naan on a stone that it doesn't really replicate a tandoor, but it's better than anything else. Since I haven't been to the right part of Oaxaca to try the real thing, I don't have anything to compare to, so I don't know how close I got. It was also hard to get them very thick and I'm not sure I really succeeded with that part. They were good, but not amazingly different from comal-baked thick tortillas.
Posted by Amira at 17.12.13