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I recently had the pleasure of exploring a vibrant Turkish restaurant in New Jersey, where I encountered an intriguing approach to tandoori cooking. The chefs utilized gas-fired tandoor ovens to craft delicious naans. They skillfully patted out dough balls into pizza-like bases and affixed them to the side of the blazing tandoor oven. After a brief one-minute bake, they expertly removed the naan, revealing a delightful combination of a charred side and a golden brown finish on the other. The tandoor oven, boasting temperatures exceeding 1100°F, could accommodate up to 16 naans simultaneously. This experience has sparked my enthusiasm to experiment with tandoori cooking at home, allowing me to incorporate this unique method into my naan recipes and dive into the fascinating world of tandoori cuisine.
Bitu
New Jersey, USA
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