Trying to think of an ?Indian? bread I can't remember the name of

[BAPyessir6]

I vividly remember a cooking show that showed an Indian (or maybe it was African) woman with a large ball of dough in her hand, and she cooked it by swiping (almost sticking) the ball of dough itself against a hot cooking surface (like a crepe maker almost), putting the thinnest of layers on the pan before retracting the whole ball of dough. If anyone has any idea what type of bread this could be. . . I can't think of it!

I'm thinking injera, roti, chapati, but none of these I think are right.

 

[Andy M.]

I recommend you go to Youtube and search for" Indian flatbread in an tandoori oven" Watch a few and decide which is the bread you remember. Breads cooked like this are rolled out and placed on a pillow like pad that is then slapped onto the oven wall. The dough sticks and the pillow is withdrawn.

 

[pepperhead212]

I don't know of any Indian flatbreads like this - the thinnest flatbreads I know of are the dosa, but these are made with batters, and made like crepes, but spread even thinner. However, something that I did one time, using that method of slapping a ball of dough into a hot, CI pan, then pulling it out, leaving what stuck to the pan. These were simply homemade springroll wrappers - more of a Chinese or SE Asian thing - and a friend and I only tried the one time, but it was a simple dough, with 70% hydration, so it was sticky enough to put that layer on the pan. That was before I had the infrared thermometer, but this is one thing that needs a medium heat, not too hot, not too cool.

 

[BAPyessir6]

Oooooohhhh!!!

 

[BAPyessir6]

I don't know of any Indian flatbreads like this - the thinnest flatbreads I know of are the dosa, but these are made with batters, and made like crepes, but spread even thinner. However, something that I did one time, using that method of slapping a ball of dough into a hot, CI pan, then pulling it out, leaving what stuck to the pan. These were simply homemade springroll wrappers - more of a Chinese or SE Asian thing - and a friend and I only tried the one time, but it was a simple dough, with 70% hydration, so it was sticky enough to put that layer on the pan. That was before I had the infrared thermometer, but this is one thing that needs a medium heat, not too hot, not too cool.

Oooooohhhh!!! Yayyyyy!!!!! That's it!!!!!

Hurrayyyy!!!

My brain couldn't figure it out. Thank you so much!!! It was bugging the heck outta me!!!

 

[Rascal]

We have naan bread here actually my daughter makes the best
I order keema naan when out
It is plain naan stuffed with curry mince lamb. So good scooping up a gravy .

Russ