I took a stab it yesterday using this recipe.
Cooked it at around 600F but it didn't turn out great. If I made it too flat, it just got crispy and not soft. If I made it thicker, it just ballooned like pizza dough, in fact it pretty much tasted like pizza dough. I slathered on some chunky garlic butter with herbs and it tasted pretty good.
Anyone succeed at this? I'll just keep trying different recipes until I figure it out. I eventually started flipping them instead of just turning them and got slightly better results. About 2 minutes per side.
by morness
3 Comments
Wouldn’t directly on deflector plates be much closer to what they do in a tandoori oven?
Suggestions
Indian plain yogurt is more tangy and gives you a better flavor than regular supermarket yogurt. Try plain Kefir or other ‘live’ unsweetened yogurt.
I like to throw in a couple tablespoons of onion seeds into the dough just prior to the final shaping and stretching.
Both of these help move the flavor profile away from a pizza crust without toppings
If you are doing this after a hot burn clean up of your Joe and/or your lid is clean (at 600F you are there anyway), then maybe try sticking the dough on the lid? That’s how I was imagining getting as close to a tandoor anyway, lol. Haven’t tried this myself though
Edit: looks like it has been attempted here https://www.youtube.com/watch?v=2GFrCyn2Gpo