My recent prep of stovetop pita remains my favorite innovation in bread from our kitchen in a long time. The breads are soft, taste at least as good the 2nd day and are good clear into the 4th day. Frankie is especially fond of using them for pizza. In the initial runs, I used a minimal dough and made them super thin, about 40 grams each rolled to a 6-8" diameter circle. This thickness is pretty great for pizza and general consumption.
But the other night, we had some takeout from Aab (mmmmmm). I ate some of their naan and got to work on a variation of the recipe. Even though I don't have a tandoor, the combination of dry heat and flame makes what I perceive to be a bread that resembles naan, but the recipe needed a boost.
Here's what I got, a little heavier, a little thicker, richer texture: water (180 g), unbleached white (300 g), salt (5 g), yogurt (30 g), sugar (10 g), vegetable oil (10 g), yeast (Fleischmann's fast rise, 7g). Straight dough tossed together in the morning and let rise in fridge all day. If I thought more, I'd have used milk instead of water too (next time). The yogurt (full fat Dannon) gave a nice richness. I also rolled them thicker, about 80 grams and about 5-6" diameter. Same cooking method as stovetop pita. Enjoy. Frankie couldn't stop eating them.
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