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Old 16-02-2012, 14:05   #1
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Breads, Part Deux

The bread thread has wandered so I thought I'd comment that I have been experimenting a lot lately with batter breads including quick breads (i.e. made with baking powder/soda not yeast.) Just stir them up and bake. The variations are almost endless but breads without yeast just don't have the springy-ness needed to hold a sandwich together. Here are some tips: (1) Cool and wrap the loaf overnight and it will slice easier. (2) It's divine fresh and hot, so don't be fussy about slicing. Just hack it asunder, slather with honey or butter and enjoy. (3) The best way to toast these breads is in a shallow puddle of butter or half butter, half olive oil. Fry on both sides until crusty brown. Full disclosure: We might go a week or more on crackers, pancakes, quick breads and such but the craving for yeast bread becomes urgent in time.
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Old 16-02-2012, 14:29   #2
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Re: Breads, Part Deux

What about roti, chapati?

Sada Roti from TriniGourmet

Chapati from Indianfood.com



Naan is a flatbread, but it is leavened:

Naan from indianfood.com


A tawa is a heavy flat pan, mine is shown in link. Lodge calls it a 'griddle':
https://secure.lodgemfg.com/storefro...idProduct=3941
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Old 16-02-2012, 15:10   #3
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Re: Breads, Part Deux

Quote:
Originally Posted by tamif27 View Post
What about roti, chapati?

Sada Roti from TriniGourmet

Chapati from Indianfood.com



Naan is a flatbread, but it is leavened:

Naan from indianfood.com


A tawa is a heavy flat pan, mine is shown in link. Lodge calls it a 'griddle':
https://secure.lodgemfg.com/storefro...idProduct=3941
Thanks going to give a try.Thanks also was just about togoogle tawa.marc
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Old 16-02-2012, 15:49   #4
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Re: Breads, Part Deux



This is a pic of the real India tawa/tava
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