How can I replicate a 'tandoor' char and puff on a Naan using a standard home oven and a cast-iron skillet?

Question

How can you replicate a 'tandoor' char on a Naan at home? Learn the technique of using a standard oven and a cast-iron skillet for a similar effect.

Answer 1

To replicate tandoor char and puff on naan in a home oven, preheat a cast-iron skillet under the broiler, then quickly cook the naan directly on the hot skillet, flipping once to achieve char marks and puffing.

Detailed Explanation:

Replicating the intense heat of a tandoor oven at home requires maximizing the heat transfer to the naan. Here's a step-by-step guide:

1. Preheat the Cast Iron: Place a cast-iron skillet (or pizza stone) on the top rack of your oven, directly under the broiler. Preheat the broiler on high for at least 30-45 minutes. The cast iron needs to be screaming hot to mimic the tandoor's intense heat.
2. Prepare the Naan Dough: Ensure your naan dough is properly proofed and ready to be cooked. It should be soft and pliable. Gently stretch or roll the dough into the desired naan shape.
3. Quick Cooking: Carefully remove the cast iron from the oven (use oven mitts!). Place the naan dough directly onto the hot surface.
4. Broil and Flip: Return the cast iron with the naan to the top rack under the broiler. Watch it closely! It should only take 1-2 minutes for the top to puff up and develop char marks.
5. Flip and Finish: Use tongs to flip the naan and cook the other side for another 1-2 minutes, until it's puffed and charred to your liking.
6. Serve Immediately: Brush the cooked naan with melted butter or ghee and sprinkle with chopped cilantro. Serve immediately for the best texture and flavor.

Pro Tip:

To enhance the 'tandoor' flavor, lightly brush the naan with water before placing it on the hot skillet. This creates steam, which helps the naan puff up and develop a slightly blistered texture, similar to what you'd get in a traditional tandoor. Be careful not to use too much water, as it can prevent proper charring.