Iranian naan has a few dead ringer recipes...which doesn't shock me at all.. most cultures do...
It took 10 minutes..there was more but I ate it... its all soft and chewey... dressed with oil, salt and cumin...
Tuesday, May 3, 2011
And the end result..
The line was crossed from Chapati to Naan only its Persian/Iranian not Indian... the differences are.....olive oil not butter...wild yeast/sourdough not a yogurt culture and no baking powder.. which is just lazy and nasty...and shows a lack of confidence in the leavening process..
Iranian naan has a few dead ringer recipes...which doesn't shock me at all.. most cultures do...
It took 10 minutes..there was more but I ate it... its all soft and chewey... dressed with oil, salt and cumin...
I had to pay nearly $5 for bread that was not as good or fresh....Im still annoyed....and not doing it again.... even a day old my bread is a week fresher than anyone elses...and not cardboardy...
Iranian naan has a few dead ringer recipes...which doesn't shock me at all.. most cultures do...
It took 10 minutes..there was more but I ate it... its all soft and chewey... dressed with oil, salt and cumin...
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ah i love the bread you do, its nice to see the work you put in and what you get out of it
ReplyDeleteand you know the ingredients in it not full of rubbish
such a good thing