One of my favourite things to do in summer is to cook something on my back garden tandoor. A tandoor is a primitive kind of clay oven — the forerunner of the pizza oven, if you like — common across central Asia, the Indian subcontinent and the Middle East. You build a fire in the oven, but you let it basically go out before you cook. The fire heats the thick clay walls, which reach temperatures of up 700 degrees C, and they do the cooking. One of the best things to cook in a tandoor is naan breads, variations on which are widespread wherever the ovens are traditionally used. You can’t beat the pillowy soft texture, warmth, flavour and aroma of a fresh naan minutes out of the oven. My naan are a bit non-traditional and are strongly influenced by the kind of dough and techniques used for Napolitan pizza.

Posted by Ash

Coder and researcher in the games industry with a passion for meshes, computational geometry and 3D. Occasional photographer, web developer and bedroom DJ. Likes driving, coffee, mezcal, margaritas, swimming in the sea and cooking with fire.