Le Creuset pot with a brass knob on

[gjbingham]

OK, I'm sold. I thought my FB terra cotta casserole dishes would get me through, but obviously, I'm just a babe in the woods. 12 quarts? That's a wading pool! I'll start searching.

Thanks for enlightening me.
G.

[ballard6449]

Chuck, the chicken and Naan look great! My wife has several of the La Creuset pots in different sizes. Looks like I'll be investing in some stainless replacements.....

I forget who started this thread but GREAT POST!!!

[james]

Originally Posted by chuckster

... Along doing some Naan bread for the first time - it came out great! Next time I try it I'm going to substitute a 1/4 to 1/3 of a cup of yogurt for the milk.

How did you bake the naan? On the floor, walls, etc.? I have real trouble with this one. Help.
James

[arevalo53anos]

James:

I do naan directly over the hearth, when using the WFO.
Or, more easy, over a hot heavy iron sheet heated directly on the furnace of the stove.
This never fails.

Luis

[CanuckJim]

James,

I agree with Luis. Naan dough is a bit on the stretchy side (I normally use yogurt rather than milk), so I just throw (literally) them on the hot hearth. They'll puff up in about a minute. Soon as they're puffed and lightly browned, they're done. Pile them on top of each other when they come out. They'll deflate from the weight, but once cool, the pockets will remain.

Jim

[james]

How hot is the oven and how sticky/hydrated is the dough? This almost sounds more like pizza than bread. Maybe that's why my naan always come out too bready.
James

[chuckster]

I just cooked them on the hearth. I guess the temperature was about 450-500 Deg C - with a small pile of embers in the back. That's the first I ever made Naan. I rolled them out on the back of a 14" pizza tray - is that the best or should I just form them by hand?

BTW: I brushed them with a bit of melted butter on the way from the hearth to the pile.
Chuck

[CanuckJim]

James,

Here's a link to the Naan formula I've used for a long time:
King Arthur Flour: Recipes.

Traditionally, they're rolled out into a teardrop shape.

When I make them, I use a pretty hot hearth, in the 600 F range, although you could go higher if you're feeling nimble.

Jim

[gjbingham]

Naan has to be one of my favorite flat breads. Makes me hungry just thinking about baking it, especially dipped in curry sauce. Another is the Mexican bread used to make Carne Asada Tortas. I believe the bread is laden with lard, but it is to die for with all that yummy meat and spices on it. Always my first choice if I can find it on a menu! I have no idea how to make it. Anyone know???
G.