November 1, 2015 - 10:22am
Stove Top Breads
I'm new and not too sure where to post this - please redirect me if there is a home for it.
I spend most of my time living on a small boat and although I have an oven it is iffy and makes the boat *unbearably* hot.
I love bread and am trying to get together a collection of breads made without an oven. A lot of ethnic recipes have these, eg, tortillas, roti, chapati, etc. I've done naan on the stove top/bbq
My favourite so far (though not tried it) is the Moroccan meloui. Anyone familiar with these?
And I know you can do bread in a pressure cooker, though again I haven't tried it. And there is a Scandinavian stove top oven shaped like a doughnut with a lid that people swear by. Does anyone have any other recipes/cooking ideas?
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they'll cook on a griddle/skillet/heavy frying pan.
https://www.youtube.com/watch?v=KFUu_B_KlYw
-Gordon
I have a similar problem, as we use a caravan that has no oven. We were touring recently and I made a focaccia, I put it in a small cake tin. The tin was then put into a heave fry pan, to cook the bottom. When I thought the bottom was baked, I then put it under the grill, to cook the top. It was OK to eat, and I will try the process again. There was not enough dough in the tin to bake properly. Next time more dough. Hope this helps.
Bill
it's a good starting place Bill. Our oven has a grill but it is not worth using - just heats the very center area and doesn;t touch the rest. Maybe flip it over in the frying pan?
A few years ago my brother asked me to make Hungarian goulash. While looking for a recipe I ran across a recipe for Hungarian Lángos, a deep-fried bread. Once fried, you rub it with garlic and sprinkle kosher salt on it. Delicious!
I hadn't heard of these before but they sound yummy. the recipe I found calls for heating oil in a frying pan - it doesn't say how much. How did you cook it? Deep frying in itself is not a good idea on a boat :-),but if I could shallow fry them I might consider it.
Have you ever tried doubles - a Trinidadian treat of two saucer sized fried flat breads sandwiching a curried chickpea and chutney filling? Very tasty :-)
I didn't deep fry them. I used a frying pan with about 1/2 inch of oil. Though, frying on a boat sounds tricky! Not sure I would try that.
Never heard of doubles. Sounds yummy!
after boiling them first, of course. Works like a charm and they don't come out too greasy either. But am guessing that both boiling and deep frying would heat up your boat as much as an oven, unless you were to able to do it on deck rather than in the cabin.
than me to operate a deep fryer on a small boat ;)
Gerhard
They sound yummy but you're right - deep frying and sail boats don't really mix. Even on the deck. Just one huge wake from a passing boat and it could end in tears :-)
I bet you could do a focaccia on the stovetop.
Definitely worth a try...I think it would work
BTW, I did try crumpets - have had the rings for ages - but they were a disaster every time. Stuck to the rings like crazy no matter how much I greased/oiled/buttered them :-(.