Cooking with Jonny69: pitta bread

nin9abadga said:
I was going to make some Naan bread at the weekend but never got round to it, the recipe I looked at used no yeast but looked pretty good all the same.
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I've been making my own naan's for a while now, they taste much better than the rubbish in supermarkets but perhaps not quite as good as a real Indian restaurant.
 
peterattheboro said:
Here's a man who understands that there are two types of bread. White and brown :p
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Awesome quote, love it :cool:

HeadlessChicken said:
I'm getting a thick granite baking stone and a peel for my birthday in feb, can't wait to try breads from it :D
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I'd love one of those. Where is yours coming from, if you don't mind me asking?

Ranger07 said:
I've been making my own naan's for a while now, they taste much better than the rubbish in supermarkets but perhaps not quite as good as a real Indian restaurant.
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Not been brave enough to try making naan yet. They made some on Saturday Kitchen the other week with just plain flour, baking powder, oil, water and seasoning. They did slap them in a red hot tandoor oven though, which I think might be one of those critical things for truly authentic naan
 
Ranger07 said:
I've been making my own naan's for a while now, they taste much better than the rubbish in supermarkets but perhaps not quite as good as a real Indian restaurant.
Click to expand...

Agree. I have come to the conclusion that I can now make virtually any bread (not inc croissants / bagels or random breads I've never tried) better than supermarkets, chain bakeries and even some independents (totally depends tho, there is a bakery near me which is beyond immense).

I usually eat bread in some form every day, why skimp on something so central to your diet?
 
Jonny69 said:
I'd love one of those. Where is yours coming from, if you don't mind me asking?


Not been brave enough to try making naan yet. They made some on Saturday Kitchen the other week with just plain flour, baking powder, oil, water and seasoning. They did slap them in a red hot tandoor oven though, which I think might be one of those critical things for truly authentic naan
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From here. Awesome store, where I buy my bannetons and dough scrapers. Can't wait to try it :D

I've made naan with & without yeast. Without, its basically a thicker flat bread (but still more than awesome). I preferred with yeast, lighter and a better texture.
 
HeadlessChicken said:
Agree. I have come to the conclusion that I can now make virtually any bread (not inc croissants / bagels or random breads I've never tried) better than supermarkets, chain bakeries and even some independents (totally depends tho, there is a bakery near me which is beyond immense).

I usually eat bread in some form every day, why skimp on something so central to your diet?
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Same here, I feel exactly the same about bread. It's only artisan bakeries that make better bread, and then it's usually something really special. Oh, and most places in France do pretty good bread :D

HeadlessChicken said:
From here. Awesome store, where I buy my bannetons and dough scrapers. Can't wait to try it :D
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Argh, I can sort of feel all of my hard earned cash being spent there. Damn their relaxed look and arty photography :D
 
I had no idea what Ciabatta was either till I Googled it and realised we have it in our house.. What a strange name to call bread..

Oh well I don't like it anyway.
 
That is not pitta bread. Pitta bread is flat and round.

You can use it to roll a good greek souvlaki in it!! yummy!. Yours cannot be used for that..yours are like bread pockets..or pitta pockets, not pitta breads.

Try again!
 
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