Baking over Dome–Help Needed
Published January 29, 2009 by Rachel Laudan
I’m sure there are some of you out there who can help me. A large chunk of bread preparation that is almost unknown to me is the widespread practice of baking thin breads over a dome over a fire. When I look it up in the most likely places, what I usually find are discussions of the saj made of metal.
But is it ever done over clay? Today or in the past? I seem to remember a thread about this kind of baking on Book of Rai, Ji-Young.
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Are you talking about breads like Indian bread – Chapathi or Roti? i know how to make them. What exactly are you looking for?
In much of North Africa and the Middle East, a dome-shaped piece of thin metal is put over the fire. Then thinly rolled dough is draped over the dome and cooks very quickly. The question is, are dome-shaped pieces of clay (upside down pots) ever used for this?
I think the Indian griddle is more or less flat, right? More like the Mexican slightly concave comal.
Hm…I’ll see what I can find on it, Rachel. I’m not aware of anything like that, myself.
My North African informants tell me that dome shaped pieces of clay (upside down pots) are used for making bread. Much more of a rural thing these days.
They also use something very similar to a comal.
Yes I know of a specific domed ceramic cooking vessel for making flat bread. It is used for making the bread for tharid/trid. It is called a gdra del trid.