Naan, ctd.

[403]

Getting naan bread to puff up correctly in the pan seems to be largely a matter of temperature. Too cold and it doesn't puff up correctly, too hot and it develops large burnt areas before it's "done". Getting the right temperature is challenging on the stove that comes standard in the student apartments.


Also, since there were no responses to my previous entry, I don't have any questions to answer. How boring. ;)

Comments

[solarbird]

I'm sorry! I've had a lot of work this week.

Naan is hard. I started toast-frying cut-up doughy bagels in tomato/rosemary/garlic/pepper garlic oil when I need a bready thing to go with butter chicken or something similar. It works surprisingly well.

[403]

No problem! I'm not going to close comments on the entry, but now that it's off my reading page I'll have to remember to go back and check it from time to time.

That sounds tasty, though I expect I'll never pair it with butter chicken (not kosher). :)