Tandoori Naan Rod Pair AS03

Rod 1 — Naan Hook Rod

The naan hook rod has a curved end hook that holds the Tandoor Oven Naan Gaddi (AS09) during the slapping motion. You press the raw naan dough onto the gaddi, insert the rod into the gaddi’s sleeve, and use the hook to press and slap the dough firmly onto the hot clay wall of the tandoor.

• Curved hook end for secure gaddi attachment
• Ergonomic heat-resistant grip handle
• Slender stainless steel shaft — reaches to the bottom of the tandoor
• Used in step 3 of the naan baking process

Rod 2 — Naan Scraper Rod

The naan scraper rod has a flat blade end that slides under the baked naan bread to detach it cleanly from the clay wall without tearing or damaging the bread. Used together with the hook rod, it allows you to catch the bread as it peels away and lift it out of the tandoor safely.

• Flat blade end for clean under-bread separation
• Smooth edges — will not scratch the clay wall surface
• Ergonomic handle keeps hands away from the oven mouth
• Used in step 5 of the naan baking process

Placing Naan in the Tandoor — Hook Rod

1. Preheat your tandoor oven to full operating temperature. The clay walls must be radiating strong heat (900 Degree F+ for gas models) before the dough will stick. A properly preheated tandoor is essential for naan to adhere to the wall.
2. Shape your naan dough and place it on the naan gaddi cushion (AS09). Wet the exposed surface of the dough lightly — this helps the naan stick to the hot clay wall.
3. Insert the naan hook rod into the sleeve of the gaddi. Lower the gaddi-and-dough into the tandoor and firmly press (slap) the dough against the hot clay wall. Hold for 2–3 seconds and release.
4. Withdraw the hook rod and gaddi — the naan dough should remain adhered to the clay wall. Let the naan bake for 2–3 minutes until golden with char spots.

Removing Naan from the Tandoor — Scraper Rod

1. When the naan is golden and blistered, take the naan scraper rod. Carefully slide the flat blade end under one edge of the baked naan where it meets the clay wall. Apply gentle lateral pressure to release the bread.
2. As the naan peels away from the wall, use the scraper rod to support it from below and guide it toward the centre of the oven and then up and out through the mouth.
3. Rest the removed naan on a clean surface, brush with butter or ghee if desired, and serve immediately. Repeat the process for the next naan.
4. After your baking session, clean both rods with mild soap and water and dry thoroughly before storing. The stainless steel naan rod pair requires minimal maintenance.

Why Restaurants Choose the AS03

• Food-grade certified. The stainless steel naan tools meet commercial kitchen food-contact standards — safe for direct bread contact throughout continuous service.
• Ergonomic for high volume. The easy-grip naan rod ergonomic handle reduces hand fatigue during long baking sessions — critical when baking dozens of naan per service hour on a CH04 or T02.
• Dishwasher compatible. Commercial kitchen naan tool workflows require fast turnaround between baking sessions. The Tandoori Naan Rod Pair AS03 is dishwasher compatible — no hand-washing downtime during service.
• Bulk ordering available. Indian restaurants typically use 3–6 pairs of naan tools simultaneously — one pair per tandoor, plus spares. Contact Tandoor Morni at +1 (727) 251-6924 for restaurant naan rod bulk pricing.

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