http://omnom.foobeh.com/2009/02/naan/ let's get fat and sassy Wed, 28 Jul 2010 14:22:57 -0700 http://wordpress.org/?v=2.8.6 hourly 1 http://omnom.foobeh.com/2009/02/naan/comment-page-1/#comment-6 Joshy Sun, 22 Feb 2009 20:47:46 +0000 http://omnom.foobeh.com/?p=52#comment-6 I kept drizzling the flour to keep the dough from becoming excessively sticky while I was kneading it, which I thought was the idea. It didn't seem too dry, but it didn't rise as much as I was expecting either. What consistency should I aim for? I don't want the dough to stick everywhere it shouldn't, but if that's the cost of rising and more fluffiness, then I'll deal with it. I hope to give this same recipe, with your advice and less flour, soon and I'll write how it turns out. Thank you, I appreciate it. I should have asked bread-advice to begin with. Oh, you should really post the recipe & so forth for that rosemary bread you made! I kept drizzling the flour to keep the dough from becoming excessively sticky while I was kneading it, which I thought was the idea. It didn’t seem too dry, but it didn’t rise as much as I was expecting either. What consistency should I aim for? I don’t want the dough to stick everywhere it shouldn’t, but if that’s the cost of rising and more fluffiness, then I’ll deal with it.
I hope to give this same recipe, with your advice and less flour, soon and I’ll write how it turns out. Thank you, I appreciate it. I should have asked bread-advice to begin with. Oh, you should really post the recipe & so forth for that rosemary bread you made!

]]> http://omnom.foobeh.com/2009/02/naan/comment-page-1/#comment-5 Sophie Sun, 22 Feb 2009 02:10:10 +0000 http://omnom.foobeh.com/?p=52#comment-5 I've never made naan, but for that much yeast / water, for regular bread, you would probably only go with 2-3 cups flour - it seems likely less flour would result in more fluffiness. Enough kneading will make it easy enough to handle without having to keep throwing in flour. The egg must moisten things up a bit but still I feel like less flour may be key... I’ve never made naan, but for that much yeast / water, for regular bread, you would probably only go with 2-3 cups flour – it seems likely less flour would result in more fluffiness. Enough kneading will make it easy enough to handle without having to keep throwing in flour. The egg must moisten things up a bit but still I feel like less flour may be key…

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