Uzbek flatbread cooked in a tandoor
The Joe Pastry blog is doing a series on flatbreads. Here's a video from Uzbekistan of local cooks making flatbread in what looks like a tandoor ... but horizontal rather than vertical. Funky music :)
The Joe Pastry blog is doing a series on flatbreads. Here's a video from Uzbekistan of local cooks making flatbread in what looks like a tandoor ... but horizontal rather than vertical. Funky music :)
So, I want to make a yeasted flatbread from the King Arthur website. Does anybody know if I can refridgerate the dough for up to 24 hours. I made Peter Reinhart's pita bread and did that, and it was awesome.
Here's the link
http://www.kingarthurflour.com/recipes/soft-wrap-bread-recipe
Thought I'd share this tasty, easy recipe for naan made on the stovetop. I've tried a few different variations but I keep on coming back to this one for the simple reason that is produces good, soft yet sturdy breads, perfect for wrapping around a kebab or kefta or scooping up dal, in just over 30 minutes with minimal active time.
Friends of mine took some cooking classes when they were travelling in India and this was one of the recipes they came back with.
Hi everyone, this is my first post on Fresh Loaf,
I'm trying to make a flatbread that tastes like mild cornbread (somewhere between an earthy, "maizey" white masa tortilla and the sweet yellow cornbread I grew up eating) that has the physical properties of pita bread, in that it is fluffy and breadlike, yet easly folds so that you can wrap it around fillings.
So far, I'm getting the taste and fluffy breadiness I want from the recipe below, but the flatbreads break and crumble when I try to fold them, even though the crust is relatively soft and they will flex a bit.
Fortunately, one of my friends is an appliance repairman. Unfortunately, the part he needs costs $95 and has to be ordered from the mainland (I live in Hawai'i).
What can I bake on the stovetop? Am I limited to pancakes, scones, muffins, and flatbreads? Or would a cast-iron Dutch oven, with a cast-iron lid, over low heat, pinch-hit for an oven?