Making Bread

Out of context: Reply #15

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  • kingkong1

    my own naans

    kingkong 1Permalink
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    • Five naans and a grandadset
    • Looks good. What'd you cook it in? Cast iron? You need really high temps right?ETM
    • a pan worksuan
    • Many modern pans now-a-days can't stand the high temps to do it "right" -- like 500-600F or higher. That's why I was curious.ETM
    • you just need enough heat to evaporate the liquid/water, so 212F is enough, you only need to 'dry' the mass.uan
    • The indian places around here use 1000F plus clay ovens. That how you get the gloriousETM
    • http://rosemaryandpo…ETM
    • err ... glorious bubbles, that should have said.ETM
    • I think that makes the process only faster, the bubbles come from deformations in the mass caused by contraction of the bits that touch the heat and dry faster.uan
    • and because those bits touch the heat longer, they get the slightly burned look.uan
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