Making Naan Sangak on a gas barbecue: transferring the slack dough to the hot stones
The key is to use plenty of water beneath the shaped dough, making sure that the shaped bread moves freely. If it does stick when transferring, the merest nudge of a thumb or finger will release it.
More details about making Naan Sangak, including the recipe we followed is at blog from OUR kitchen: [ Ссылка ]
