lautrerainey
Manjula's naan on soapstone on the grill
The cavity was about 600˚ (no, that's not a typo) and the dough was so soft it was more like a stiff pancake batter than bread dough and had to be handled very quickly.
Next time I want the stone a little cooler and the dough just a tiny bit stiffer so that the resulting naan is more bread-like and less cracker-like. But it continues to approach the naan of our favorite restaurant. Still a bit to go but this is the right path.
Manjula's naan on soapstone on the grill
The cavity was about 600˚ (no, that's not a typo) and the dough was so soft it was more like a stiff pancake batter than bread dough and had to be handled very quickly.
Next time I want the stone a little cooler and the dough just a tiny bit stiffer so that the resulting naan is more bread-like and less cracker-like. But it continues to approach the naan of our favorite restaurant. Still a bit to go but this is the right path.