Looking for some advice and tips on cooking in a Tandoor as I built myself one a few weeks back, it's basically a terracotta pot in a dustbin......got the idea from a Jamie Oliver show http://www.jamieoliver.com/jimmytandoori/to.pdf
So I'm firing it up this afternoon for the second time as we have some friends staying with us and it's time to show off the culinary skills!! The first attempt a couple of weeks ago went OK but not perfect, I cooked a whole Tandoori chicken in it and it was pretty good.....almost like you'd get from an Indian restaurant. Don't think I got the thing hot enough but I reckon I've got that worked out for this attempt.
What was a fail though and I want to try again was the Naan bread. For those that don't know you are supposed to slap your rolled out dough onto the side of the clay oven and it should stick and cook there in a matter of minutes. I couldn't get the dough to stick though and it just fell into the fire.
This is the recipe I've used for the Naan Naan bread recipe using yeast - how to make step by step video Made it last night and it's sitting in the fridge.
Anyone here got experience in this type of cooking? How do you get the dough to stick to the side of the oven?
Beer, fire and food......**** I love Sundays
If anyone's interested I'll post some pics of it later today once I've got it fired up and the chicken is cooking.