Hi,

I have had delicious, and I do mean the best I've ever had, coconut, anise, pistachio naan bread. I have to drive two hours to get it, if I want it. I would like to experiment using the recipe from here, on my own. I do cook good, just never did naan bread before. So my question is, if I use charcoals outside on a grill, have you got any suggestions? Or do you think I should use a hot frying pan on the stove instead? I love Indian food and cooking but I have not made it much, I love doubles ( trinidad) but they sound like a ton of work....so I am thinking of trying this bread...any tips other than what is already posted with the recipe? Thank you.

Hello Neeny

I guess you are talking bout cooking Peshawari /Peshwari Naanshttp://www.mamtaskitchen.com/recipe_display.php?id=12836;?

Naans are traditionally cooked in a tandoor where the temperature is 350c to 475C or more. This can not be imitated in a domestic oven situation. Naans should cook like pizza in a pizza oven, fast. My oven heats to 330C, which is better than some domestic ovens, but cooking good naans in it is not easy. The temperature drops every time the door is opened to put naans in, check during cooking and then taking them out. I find the best results, which are never as good as a tandoor, when I cook them on a thick bottom/heavy pan.

Naans are not normally cooked directly on the charcoal, at least I have not cooked them this way. So I can't aswer your question about cooking them on charcoal.

Naan Peshawri ? Sweet, Leavened Flat Bread from Peshawar

links playing up...

Steve