bryan Posted July 5, 2015 Report Share Posted July 5, 2015 Naan on the Komodo Kamada What say you? http://macgyverisms....werpot-0135693/ If tried please feel free - to - Post Show and Tell Results Quote Link to comment Share on other sites More sharing options...
tony b Posted July 5, 2015 Report Share Posted July 5, 2015 Did some tandoori chicken on Friday, but let the time slip up on me and I didn't have time to try to make Naan. There are a couple of good threads in the "Bread" section of the Forum. I was going to use the Cookina mat, but this sounds intriguing. But, like he said, if you don't have a good zip saw (and I don't), this can be a PITA. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 18, 2015 Report Share Posted July 18, 2015 I know this sounds like heresy, but we have several Indian markets that make really fine Naan. I have made Naan in years! Quote Link to comment Share on other sites More sharing options...
SmallBBQr Posted July 18, 2015 Report Share Posted July 18, 2015 I do naan (ish) type bread and do it by throwing the dough on the pizza stone (set up high) to firm up on one side, and then I flip it over on the bottom grate (direct flame) to get some nice scorching....no complaints. Quote Link to comment Share on other sites More sharing options...
bryan Posted July 18, 2015 Author Report Share Posted July 18, 2015 What temps? Quote Link to comment Share on other sites More sharing options...
SmallBBQr Posted July 18, 2015 Report Share Posted July 18, 2015 What temps? 550-600. I like little black blisters. I also do them in a cast iron frying pan in the house at super-hot temps too. Quote Link to comment Share on other sites More sharing options...
bryan Posted July 19, 2015 Author Report Share Posted July 19, 2015 Thanks - will watch for blisters. Quote Link to comment Share on other sites More sharing options...
