Question re Chookie's (David Herbert) Recipe for Naan Bread

[MEP]

Hi all,

Indian restaurant naan breads are generally not golden looking all over, they are more whitish with burnt spots so that's what I'm trying to achieve. As such, I don't want to cook mine in the conventional (fan forced) oven, but will try the pizza maker or on the stove top. We don't have a BBQ.

For those who have made these using the pizza oven, how long have you cooked them for and was it with the lid open or closed?

Would appreciate any advice/tips from those that have made these before. I'm going to make these later today for dinner party tomorrow.

Thanks in advance,

[Jamberie]

We used the pizza maker with the lid down. .. can't remember for how long though. .. only a few minutes I think.  Using the pizza maker certainly gets the nice burnt bubbles you are talking about

[Katiej]

I've cooked them in the pizza maker with the lid down as well. As the dough rises up it hits the top element on the lid which I guessing causes the burnt bubble effect.

My dough actually caught fire doing this, so I'd be very careful if you do cook them this way (I probably wouldn't do it again as it was scary).

[Kimmyh]

Same as above with lid closed.

[MEP]

Thanks everyone for your responses. Katie's, I had read about your fire on the other thread and that's what I am concerned about.