I used to make naan style bread in a similar way, just not rolled so flat, and pretty much the same recipe as you've posted Onyx. I stopped making them because they used to burn the heck out of my fry pans. I tried in cast iron, cast alloy, and some non stick pan, and they all ended up being really burnt (equalling lots of soaking and scrubbing, so not what I wanted to do to my lovely seasoned cast iron pan!). Any ideas for a fix, as I really enjoyed making them aside from that teensy, tiny, little 'issue'....
Would serve them with Indian anything. Made them as the flat tortillas for burritos once also, with Mexican mince, beans, cheese, and salad.
Don't cook it on a high heat. Any pan will retain heat. We get lazy and try and cook on high temps. The tortilla should take about 2 minutes sometimes more to cook each side, if it's cooking quicker the heat is too high. Turn it down the longer you cook. The pan shouldn't burn unless the heat is too high. If you're using gas try a simmer plate on the gas top to lower the temperature. Gas is renown for destroying pans. I love to cook with it but sometimes it can be a PITB.
Hmm, I suspected heat, but the recipe I followed said to cook them quickly (as in a minute or so). I guess I can't cook them here, cos in this house we have electric cooking, and it drives me nuts. I hate it!
If you want to cook at high heats invest in some cast iron pans (the type you use when camping) they are AWESOME. Gas cookers are designed for heavy based cookware. The flimsy teflon style we rely on mostly these days are not intended to go to high temps.
I DESPERATELY want REAL american cast iron cookware...
Oh and I have an electric stovetop and you get used to it after a while I swear.
I have electric and you can make it work - if the elements do what they say. Once they get really old they seem to be less sensitive so the only heats you get are hot and not hot.
Do you have a BBQ? They do wonderful tortillas on the plate.
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I've not had that problem with tortillas.
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