Ive tried looking it up online and they say it has something to do with heat or oil? Its unclear to me. Also whats the science behind it?
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I worked in an Indian food restaurant and I would make the naan bread. And naan is traditionally cooked in a tandor oven. Which is essentially a giant clay pot with a fire in the bottom. And the bread is cooked on the walls, typicality towards the top which is even more of an angle than vertical.
As to how it stays there. It’s sticky dough and then it gets some water prayed into it right before going in making it extra sticky. The oven walls are also porous which helps with grip. The wet dough is then pressed against the wall with a cloth mit (it’s like a little pillow in the palm of an oven mit) with some force to make sure it sticks.
The dough instantly cooks as it touches the hot surface and sticks like cookies or bread might stick to a pan in your oven.
Once the bread is fully cooked though, to get it off a hook is held under the bread and then a scrapper is used to start peeling the bread off the wall. And if the bread was cooked well, it just falls off as soon as the scrapper gets the edge started.
So I would think the bread would have to be relatively flat or torque from gravity would peel it off. But there is enough friction created by the initial bonding of the sticky, wet dough to the porous walls that’s super hot and dry. We never used oil during cooking or prepping the walls or anything.
Not the most scientific answer, but I can say from personal experience, it’s very possible to cook bread on vertical walls.
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