Tandoor Oven Naan Gaddi AS09 — How to Make Naan in a Tandoor with the Traditional Cushion Pad

What Is a Naan Gaddi?

The tandoor oven naan gaddi AS09 is the most essential tandoor accessory and oven accessory for any naan-baking tandoor owner. A naan gaddi — also known as a roti gaddi (the traditional term across South Asia), roti pad, gaddi pad, naan bread gaddi cushion, naan press cushion, naan dough pillow, naan bread pillow (sometimes called a naan pillow or bread pillow), tandoor cushion pad, tandoor bread cushion, or tandoor naan cushion — is a traditional hand-shaped cotton cushion pad used to press and slap naan dough directly onto the interior clay wall of a preheated tandoor oven. Manufactured by Tandoor Morni since 1992 — the original manufacturer of clay tandoor ovens and accessories in the USA — the AS09 is the correct naan gaddi — and roti gaddi — for all Tandoor Morni models. Whether used as a naan gaddi, tandoor naan gaddi, or roti gaddi, the AS09 enables the authentic Indian bread technique — baking tandoori bread and naan directly on the clay wall of a tandoor oven — that has defined Indian bread baking in restaurants for centuries.

The naan gaddi is shaped to fit inside the mouth of the tandoor oven. Naan dough is pressed firmly onto the soft, cushioned surface of the gaddi, then the gaddi is quickly inserted into the oven and the dough is slapped firmly against the preheated clay wall, where it adheres instantly due to the heat. The gaddi is then withdrawn, leaving the naan dough on the clay wall to bake. This naan slapping technique — the traditional method used in tandoor restaurants across the Indian subcontinent, Central Asia, and the Middle East for centuries — is the only way to produce authentic clay wall naan bread with its characteristic blistered exterior.

The contact between the raw naan dough and the preheated clay wall in the first seconds causes the clay to absorb moisture from the dough surface, triggering the crystallisation and crisping of the outer layer while the interior continues to steam and puff. The result — authentic tandoori naan that is blistered and slightly charred on the outside, soft and layered inside — cannot be achieved by any other method. The naan gaddi makes this process safer and easier by providing a heat-resistant barrier between your hand and the intense tandoor heat.

Safety note: The naan gaddi AS09 is designed as a heat-resistant tool that significantly reduces the risk of burns during naan placement. The soft cushioned surface provides a safe barrier between your hand and the clay wall heat. Always withdraw the gaddi immediately after pressing — do not hold it against the clay wall for more than two seconds. The gaddi itself will become very warm with repeated use; handle the outer edge when not in contact with the clay wall.

Why the Naan Gaddi Makes Authentic Naan in a Tandoor Safer and Better

Knowing how to cook naan in a tandoor correctly — and how to make naan in a tandoor safely — starts with having the right tool. Naan baking in a tandoor — how to bake naan in a tandoor correctly — is both an art and a safety challenge. Cooking naan bread in a tandoor oven can be difficult due to the intense heat — the naan bread tandoor oven environment reaches 400 to 500 degrees Celsius. The AS09 naan gaddi is designed to make this process safer and easier. Cooking tandoor naan bread without a gaddi — using a bare hand or cloth — makes it extremely difficult to achieve full, even tandoor naan contact between the dough and the clay wall, and exposes the hand to dangerous heat. The naan gaddi not only enhances safety but also speeds up the baking process: the cushioned surface distributes pressing force evenly across the full dough surface, ensuring the naan adheres uniformly to the clay wall from the first press. This means fewer failed placements, less dough waste, and faster service in a restaurant environment.

What Is Included With the AS09

One tandoor oven naan gaddi AS09 (SKU 22584) — the essential tool to bake naan in a tandoor oven safely — is available separately at $39 + Free shipping. Two naan bread gaddi cushions are included free in the accessories kit that ships with every Tandoor Morni home tandoor oven — the Mini Clay Tandoor Oven Home R26 20×26, Home Clay Tandoor Oven R28 20×28, Large Outdoor Tandoor Oven R32 20×32 — and all Tandoor Morni copper tandoor ovens: Propane Gas Tandoor Oven A02 32×32, Stainless Steel Tandoor Oven A04 34×34, and Large Indoor Tandoor Oven A06 36×36. Additional or replacement naan gaddis are available separately. The gaddi is a consumable accessory: with regular use, the cushion surface hardens and should be replaced to maintain even dough distribution.

Step-by-Step Naan Gaddi Technique

These are the official step-by-step directions for using the naan gaddi AS09 to bake naan bread in a tandoor oven. This is the correct naan bread recipe technique for how to cook naan in a tandoor and how to make authentic naan the traditional way. Follow every step in sequence.

1. Shape the naan dough into an oval disc approximately 25 cm × 15 cm. The dough should be smooth and uniform in thickness for even baking.
2. Lay the dough on the naan gaddi surface and press firmly with your palm to ensure full adhesion. The dough should grip the cushion surface without slipping. This adhesion is essential — if the dough slips during insertion, it will not make clean contact with the clay wall.
3. Dust the exposed dough surface lightly with water or milk using a brush or your fingers. This moisture layer helps the dough adhere to the clay wall on first contact.
4. Insert the naan gaddi into the preheated tandoor, angling it to position the dough against the target area of the clay wall. Move quickly — the preheated clay wall will begin affecting the dough surface immediately on insertion.
5. Slap the dough firmly against the clay wall with a quick, confident pressing motion. Hold for one to two seconds. The heat from the clay wall will set the dough surface immediately. Withdraw the gaddi quickly and cleanly — the naan dough should remain adhered to the clay wall, peeling away from the cushion surface cleanly.
6. Bake for 60 to 90 seconds at full tandoor heat. Watch for blistering and light charring on the exposed naan surface — this indicates the naan is ready.
7. Remove with a naan rod or naan hook. Insert into the tandoor and lever the baked naan from the clay wall. The naan will release cleanly when fully baked. Serve immediately for the best naan texture.

Technique tip: The most common mistake for first-time naan gaddi users is hesitation during the pressing step. A slow, tentative press results in partial contact and uneven adhesion. Practise the motion with a cool oven first to build confidence, then execute with speed and full-palm pressure in a preheated oven. The technique improves rapidly with repetition — most users achieve consistent results within 5 to 10 attempts.

When to Replace the Naan Gaddi

The naan gaddi AS09 is a replaceable consumable. Replace the naan gaddi when the cushion surface becomes very hard — a hardened gaddi surface means the cotton cushion has compressed and lost its ability to distribute dough pressure evenly, which affects naan adhesion and baking consistency. With regular restaurant use, replacement may be needed every few months. Home users will typically get 1 to 2 years of regular use from each gaddi. Replacement naan gaddis are available separately at SKU 22584, $39 + Free shipping.

How to Make Naan Bread in a Tandoor — The Complete Process

How to make naan in tandoor ovens combines a good naan bread recipe with the correct gaddi technique: right dough consistency, a preheated tandoor, and a confident naan slapping technique. The naan bread recipe itself is simpler than most breads. The full naan bread recipe and naan bread tandoor oven step-by-step guide are in the Naan Bread Recipe section above.

How to Cook Naan in a Tandoor — Temperature, Timing & Technique

How to cook naan in tandoor ovens correctly requires the tandoor to be at full operating temperature — typically 400 to 500 degrees Celsius at the clay wall surface. Preheat for 20 to 30 minutes before the first naan. Bake naan in a tandoor for 60 to 90 seconds per piece — one piece at a time when learning, or four to six pieces simultaneously in large commercial models. Tandoor naan baking time does not vary significantly with naan size — the clay wall temperature drives the baking speed. For garlic naan tandoor baking, add 15 to 20 seconds additional baking time due to the denser stuffing.

How to Slap Naan in a Tandoor — Gaddi Technique Mastery

How to slap naan in a tandoor is the skill that separates authentic clay-wall naan from all other naan types. Press the dough onto the gaddi pad surface, insert into the tandoor, and slap the dough against the clay wall with a firm, fast motion — hold for one to two seconds, then withdraw the gaddi. How to press naan dough correctly onto the gaddi pad surface: lay the rolled dough flat and press the full palm evenly across it for 3 to 5 seconds. Even palm-to-gaddi-to-clay-wall pressure delivers even naan texture. The slap takes 5 to 10 attempts to master — the gaddi keeps you safe from tandoor burns throughout.

Naan Sticking to Tandoor, Naan Falling Off Tandoor & Naan Not Sticking — Solutions

Three common naan baking problems and their gaddi-based solutions. Naan sticking to tandoor wall after cooking (will not release): the tandoor is slightly under-temperature, or the naan has been left longer than 90 seconds. Increase heat and maintain strict 60 to 90 second timing. Naan falling off the tandoor wall during baking (will not adhere): the clay wall was not hot enough, or the pressing force was insufficient. Preheat longer and press harder. Naan not sticking to the gaddi surface before insertion: the dough is too dry — dust with water before pressing the dough onto the roti pad. All three problems are eliminated with a properly heated tandoor oven and correct gaddi technique.

Roti in Tandoor, Garlic Naan Tandoor, Kulcha Tandoor & Pita Bread Tandoor

The naan gaddi AS09 works for all clay-wall flatbread, not just plain naan. Roti in tandoor: thinner whole-wheat disc, same roti pad technique, 45 to 60 seconds. Garlic naan tandoor: same leavened dough with garlic folded in, 75 to 90 seconds. Kulcha tandoor baking: stuffed dough (potato, paneer, or onion), sealed before gaddi placement, 90 seconds. Pita bread tandoor baking: rolled round pressed to clay wall, 60 to 75 seconds until puffed. Lavash: same technique, thinner disc, 45 seconds maximum. One gaddi pad covers the full flatbread range.

Naan Gaddi Replacement — When and How to Replace Naan Gaddi

Naan gaddi replacement is needed when the cushion surface hardens sufficiently to affect dough adhesion. The sign: naan not sticking to the gaddi surface during preparation, or naan falling off the tandoor wall more frequently than usual. Naan gaddi replacement frequency: every 2 to 6 months in restaurant use, every 1 to 2 years in home use. To replace naan gaddi and maintain authentic naan quality, order SKU 22584 at $39 + Free shipping. Looking for a naan gaddi near me? Visit one of Tandoor Morni’s 8 US showrooms in Edison NJ, Manteca CA, Houston TX, Chicago IL, Tampa FL, Washington DC, Algona WA, or Boulder CO.