I have never tried. Looks so good!
4 Likes
The rice cakes are so good, love the texture 
8 Likes
I really do as well. I think it comes from being raised on potato dumplings (Kartoffelknƶdel), which have a similar texture. Thatās also why I opted for the tubular kind over the more traditional sliced kind for this dish. More chew.
8 Likes
One of Mike Oldfieldās lesser known albums.
16 Likes
Holy crap!
Micro plastics in our food and water.
ā If the plastic is small enough, fruits and vegetables can absorb microplastics through their root systems and transfer those chemical bits to the plantās stems, leaves, seeds and fruit.ā
https://www.cnn.com/2024/04/22/health/plastics-food-wellness-scn?cid=ios_app
8 Likes
Oh my sweet summer child! I am guessing you have not had a food discussion with Italians on the origin of some dish?
Bless you!
6 Likes
Even if itās a dish everyone makes-my nonnaās recipe is right and yours is wrong.
6 Likes
For four hours. Maybe five if there are many courses!
I love Italy, Italians, and Italian food butā¦. sometimes it can go abit over the top!
ETA
My Italian friends in Ireland so often have that expression of āI am biting my lip here because you all are not capable of understanding any of the nuance hereā.
And to be fair, theyāre not wrong. We grew up eating shit.
6 Likes
How do you flatten / roll out your naan? The dough is so sticky and flouring my hands (or rolling pin) and the counter doesnāt help much. I used a LOT of flour too, over a quarter cup.
4 Likes
The recipe I used wasnāt that sticky (flour, yoghurt, salt and baking powder), that sat in oiled bowl for an hour. I felt I may have overoiled the bowl, but possibly from the oil, it was rather easy to roll out, (rolling pin, rolling mat) and the unbaked were stacked on top of each other, but didnāt stick.
2 Likes
My go to recipe uses buttermilk rather than yogurt, donāt know if thatās the issue. Iāll try oiling the bowl next time. This was the first time I used the stand mixer rather than the bread machine (on dough cycle), and Iām going to be transferring to another bowl since it was rather difficult to deal with the very unbalanced mixer bowl, so Iāll oil that new one.
The buttermilk recipe lets me do naan on the spur of the moment, since Iāve been using the powder. Donāt need to worry about getting and/or keeping yogurt.
6 Likes
I assumed the oiling the bowl was a way of protecting the dough from drying out while it was rising, as Iāve seen it as a step in other breads that arenāt rolled out, but I think it made the rolling easier too.
ETA : mixed it by hand, came together into dough relatively quickly. This recipe:
5 Likes
This is the one I use:
5 Likes
IMHO (Iām a noob baker) the oil is mostly to stop the dough sticking to the sides of the bowl when proving or resting, like when making focaccia which is pretty high hydration.
5 Likes
I usually do naan on a hot griddle, Iām going to try it in the oven like that. The flour I use to make it not stick (naan is a m o i s t dough) tends to smoke so I donāt like making it much to my kidsā disappointment.
With the oven on I should probably make vegan butter chicken which the whole house likes. Cauliflower in case you are wondering. Itās great.
6 Likes
My ājust woke up brainā didnāt register the correct meaning of ānoobā, but instead I thought it was another variety of flatbread. One of the last clues of a crossword we were doing before we fell asleep was the name āNoorā, which may have factored into it.
6 Likes
