http://foodaccordingtome.com/2008/nondenominational-flatbread/ sauce and sensibility Mon, 27 Dec 2010 14:06:41 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://foodaccordingtome.com/2008/nondenominational-flatbread/comment-page-1/#comment-520 Katie Thu, 14 Feb 2008 15:59:09 +0000 http://www.foodaccordingtome.com/2008/02/nondenominational-flatbread/#comment-520 I'm home sick, but not <i>too</i> sick. This is just what I'm in the mood for-- plain, simple, crispy... I look forward to munching on them! I’m home sick, but not too sick. This is just what I’m in the mood for– plain, simple, crispy… I look forward to munching on them!

]]> http://foodaccordingtome.com/2008/nondenominational-flatbread/comment-page-1/#comment-519 Xavi Thu, 14 Feb 2008 05:05:37 +0000 http://www.foodaccordingtome.com/2008/02/nondenominational-flatbread/#comment-519 So I've had a lot of time on my hands lately. That, in my world means time to mess around with breads. I've recently fallen back in love with the magic that happens when you introduce spud starch into the works. I tried this the day before yesterday with my own vegan naan style stuff (the original uses yogurt). It took considerably longer than the previous attempts, but was well worth the trouble as the result was perfectly fluffy, pliable and chewy. Everything naan ought to be. I peeled and diced a potato and boiled it in just barely enough water. Once it was completely done, I pureed it in the same water with a stick blender. Salt went in at this point. I transfered it to a mixing bowl and threw it in the freezer to cool to non-yeast killing temperatures. I bloomed the yeast in the potato sludge. Next I used the chapati method of getting the gluten to develop in a hurry. If you're not familiar, you make a dough that's way tougher than it should be and then re-incorporate more water. The first two minutes of kneading, you'll think you made a horrible mistake and that that this method couldn't possibly end in anything but tears. Then suddenly, it all comes back together and acts like jesus himself made it. It took about 20 minutes to forget the abuse I had just dealt it and allow me to roll it out. I didn't add any oil before the brushing on just before cooking. It's worth trying if you can get past the not having specific units of measurement. I'm sure you remember my refusal of the assertion that baking is a science. So I’ve had a lot of time on my hands lately. That, in my world means time to mess around with breads. I’ve recently fallen back in love with the magic that happens when you introduce spud starch into the works. I tried this the day before yesterday with my own vegan naan style stuff (the original uses yogurt). It took considerably longer than the previous attempts, but was well worth the trouble as the result was perfectly fluffy, pliable and chewy. Everything naan ought to be. I peeled and diced a potato and boiled it in just barely enough water. Once it was completely done, I pureed it in the same water with a stick blender. Salt went in at this point. I transfered it to a mixing bowl and threw it in the freezer to cool to non-yeast killing temperatures. I bloomed the yeast in the potato sludge. Next I used the chapati method of getting the gluten to develop in a hurry. If you’re
not familiar, you make a dough that’s way tougher than it should be and then re-incorporate more water. The first two minutes of kneading, you’ll think you made a horrible mistake and that that this method couldn’t possibly end in anything but tears. Then suddenly, it all comes back together and acts like jesus himself made it. It took about 20 minutes to forget the abuse I had just dealt it and allow me to roll it out. I didn’t add any oil before the brushing on just before cooking.
It’s worth trying if you can get past the not having specific units of measurement. I’m sure you remember my refusal of the assertion that baking is a science.

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