CC, you could cook then on the BBQ with the lid down.   The hotter the better.  Meagan is quite right.  David Herbert says to cook then as hot as possible,  but my oven turns its self off after 230c.!!!!  He says to cook then for 4/5 mins.  I had to cook mine for 10 mins to get a good result.   The thickness is important,  for as Cookie says ,  you can slice them through and fill like a sandwich.   I tried some (without garlic) but spread with apricot jam.  Didn't need butter and was very nice.

Judy,  tell Geoff we love this one,  Who named it?, great masterpiece.

Very easy Judy,  not for splitting and filling.   Because it is wrapped in a tea towel it is soft.  Could be reheated in oven or in toaster. Will freeze well.  I had some for lunch with Felafel and Yogurt  and garlic sauce and Baba ghannooj, (eggplant sauce) and lettuce.More substantial than Lebanese Bread.  If cooked without the garlic,  it could be topped with something sweet,  such as mashed banana and honey.  I would like my other recipe better for pizza.(no fuss )  Will experiment,  but very suitable for mopping up curry.

Naan
David Herbert, loves his Naan and I do too. It is nice to try a converted recipe, and have it work the first time. It is simple, no long list of ingredients and no complicated method. TMX handles all that.

500g bread flour. I used Laucke Crusty White Mix.
1 teaspoon salt, if not using mix.
7g. dried yeast
300mls warm water
2 Tablespoons of plain yogurt.
1 Tablespoon of Vegetable oil, I used Rice Bran oil


Set oven to 230c. (I used fan assist). Place heavy metal tray in oven to heat.

Add all ingredients to TMX bowl and knead on bread setting for 4 mins.
Leave in bowl and place in warm spot for 30 mins or until it doubles.
Turn dough out on to well floured mat, flatten and roll into long sausage. Cut into 5 pieces , for large naan or 8 pieces for smaller ones.

Working with 2 pieces at a time, roll and stretch until 5mm. thick.
Brush with oil, (can be flavored with garlic) and sprinkle with sesame seeds or herbs.
Place on hot oven sheet and cook for 10 mins until a bit puffed and light brown on top.
Remove from oven and wrap on clean tea towel.
Repeat until all are cooked.
Posted by elizabeth at 6:58 PM

I am extreme grateful to O4aTimTam for cleaning up and reorganizing this recipe.  It was a bit of a 'dogs breakfast' before she put her professional eye over this recipe and used her computer skills.  She also , in very clear terms ,  told me how to remove the old recipe and replace it with the new model.  The recipe is the same but easier to understanf.   A very BIG THANKYOU to O4aTimTam.

Kimlw,  as Judy has found,  Bolar or sometimes called Blade is excellent in the TMX.   Watch it for the last 10 mins or you will over cook it. 

Jabejak,  I've checked out the pizza dough recipe in the EDC book.  The recipe is Ok but the process is not good.  Any bread type dough needs WARM fluid to activate if  it is to double in the 30 mins. You can double the dough using cold water or even in the fridge but it will take 8/ 12 hours,  even in a warm climate.   Try it again using warm fluid.  Make sure that you keep the dry yeast packet firmly closed.  The ideal room temp is between 20 and 25 degrees.