Garlic naan grilled on oven grates
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Date: 2021-08-20
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Comments and reviews: 10
akash
I don't like the inverted pan method, because it doesn't get even colouring.
Adam has given the easiest method, but these won't be as perfect as a restaurant.
I have a few alternatives to try
preheat the oven to the highest temperature, get an oven proof flat cast iron skillet you least care about, once we are done with it, it will require re-seasoning. Or something thick bottomed, and oven safe, and not non stick. Put it on the heat, and season it with salted water, doesn't matter how much salt you use with the water, keep using your hands as a tiny cup to lift said water and throw on the skillet, making sure you don't burn yourself. the idea is to create a thin salt crust on the pan, make sure the pan is white from the salt all over, even the sides. Repeat once more all over. Get it screaming hot, while you roll out your bread. Put the naan in the pan, and the pan on the top grate of your oven, under broiler. this will give you the perfect naan, with the chew, and crispiness, and the overall colour as well
or, you can use a stove top oven/grill from an Indian grocery maybe, costs next to nothing
or, you can try a thick, flat bottomed deep vessel, like a large Indian pressure cooker without the lid, turned upside down over the gas stove, season it with the salt water as described, and use the side walls of the vessel for tiny baby naans
either case, if you want them to come out ok, use the salt water seasoning method, takes a little time, but it's worth it
reply
I don't like the inverted pan method, because it doesn't get even colouring.
Adam has given the easiest method, but these won't be as perfect as a restaurant.
I have a few alternatives to try
preheat the oven to the highest temperature, get an oven proof flat cast iron skillet you least care about, once we are done with it, it will require re-seasoning. Or something thick bottomed, and oven safe, and not non stick. Put it on the heat, and season it with salted water, doesn't matter how much salt you use with the water, keep using your hands as a tiny cup to lift said water and throw on the skillet, making sure you don't burn yourself. the idea is to create a thin salt crust on the pan, make sure the pan is white from the salt all over, even the sides. Repeat once more all over. Get it screaming hot, while you roll out your bread. Put the naan in the pan, and the pan on the top grate of your oven, under broiler. this will give you the perfect naan, with the chew, and crispiness, and the overall colour as well
or, you can use a stove top oven/grill from an Indian grocery maybe, costs next to nothing
or, you can try a thick, flat bottomed deep vessel, like a large Indian pressure cooker without the lid, turned upside down over the gas stove, season it with the salt water as described, and use the side walls of the vessel for tiny baby naans
either case, if you want them to come out ok, use the salt water seasoning method, takes a little time, but it's worth it
reply
Shanay
Hey Adam, Indian guy here. A little suggestion, you might wanna try topping the naan with nigella seeds (kalonji) along with the garlic and coriander. Although tbf, you don't seem like the person who would miss out on/not mention that thing at all, so I assume thats how they make garlic naan over there. Here in India though, every restaurant i've been to has them on garlic naan and their taste, in partnership with the garlic of course, is almost synonymous with the taste of naan (they have a pretty distinguishable taste and i haven't seen them be used anywhere else heh. Its a great recipe anyway. Naan in oven sounds intriguing and I'll definitely try it
reply
Hey Adam, Indian guy here. A little suggestion, you might wanna try topping the naan with nigella seeds (kalonji) along with the garlic and coriander. Although tbf, you don't seem like the person who would miss out on/not mention that thing at all, so I assume thats how they make garlic naan over there. Here in India though, every restaurant i've been to has them on garlic naan and their taste, in partnership with the garlic of course, is almost synonymous with the taste of naan (they have a pretty distinguishable taste and i haven't seen them be used anywhere else heh. Its a great recipe anyway. Naan in oven sounds intriguing and I'll definitely try it
reply
Daniel
In lieu of the roller method, couldn't one just pull the oven grate half or 2/3rds the way and place the dough on the grate directly without needing to reach under the broiler? I know the grate might start to cantilever a bit, but this dough can't be nearly heavy enough to tip it over to slide.
Don't get me wrong, the roller seems neat, but seems a little risk-prone.
reply
In lieu of the roller method, couldn't one just pull the oven grate half or 2/3rds the way and place the dough on the grate directly without needing to reach under the broiler? I know the grate might start to cantilever a bit, but this dough can't be nearly heavy enough to tip it over to slide.
Don't get me wrong, the roller seems neat, but seems a little risk-prone.
reply
Thejas
I suspect the yogurt dough doesn t taste as good because store-bought yogurt is really bland. Homemade yogurt made with a good starter culture can have a slightly fermented, sour flavor not unlike sourdough (or pizza dough left in the fridge for a week. Very tasty and I bet it d work well for naan.
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I suspect the yogurt dough doesn t taste as good because store-bought yogurt is really bland. Homemade yogurt made with a good starter culture can have a slightly fermented, sour flavor not unlike sourdough (or pizza dough left in the fridge for a week. Very tasty and I bet it d work well for naan.
reply
Jay
Naan. My favourite pizza base.
Spread Naan with Garlic Cream Cheese.
Layer Bruschetta, Shedded Asiago, Red Onion and Pepperoni.
Top with Shredded Romano Parmesan, and add Crumbled Feta.
Bake on grate, until everything s melty!
None of the ingredients need be cooked though.
reply
Naan. My favourite pizza base.
Spread Naan with Garlic Cream Cheese.
Layer Bruschetta, Shedded Asiago, Red Onion and Pepperoni.
Top with Shredded Romano Parmesan, and add Crumbled Feta.
Bake on grate, until everything s melty!
None of the ingredients need be cooked though.
reply
Mihir
I don't know what the rest of the world thinks about Indian households but We do not eat naan everyday, and 99% houses don't have tandoor. We just eat different bread and naan is totally a restaurant thing.
reply
I don't know what the rest of the world thinks about Indian households but We do not eat naan everyday, and 99% houses don't have tandoor. We just eat different bread and naan is totally a restaurant thing.
reply
DanielGheD
I think America is formerley colonized my the Brits. I say Grill and my country it was not colonized by the Brits. So without much talk I'm going to warm up the grill and try your naan bread recipe.
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I think America is formerley colonized my the Brits. I say Grill and my country it was not colonized by the Brits. So without much talk I'm going to warm up the grill and try your naan bread recipe.
reply
alkaliaurange
at this point I forget how many videos he's done, but has Adam done a version where he starts cooking the naan on a pan and then transfers it to the broiler? Seems like the best of both worlds
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at this point I forget how many videos he's done, but has Adam done a version where he starts cooking the naan on a pan and then transfers it to the broiler? Seems like the best of both worlds
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bravicimo
I'd suggest taking the oven rack out while cold, place your dough on it and slide it back in the oven when ready to bake otherwise some clumsy cooks will definitely touch the broiler element
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I'd suggest taking the oven rack out while cold, place your dough on it and slide it back in the oven when ready to bake otherwise some clumsy cooks will definitely touch the broiler element
reply
Balu
Garlic naan is the culinary equivalent of a tourist trap. In India whether it is coming at home or consumption at a restaurant plain/ butter naan >> peshawari naan > garlic naan.
reply
Garlic naan is the culinary equivalent of a tourist trap. In India whether it is coming at home or consumption at a restaurant plain/ butter naan >> peshawari naan > garlic naan.
reply
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