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Offline LouP

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Re: chicken tikka shashlick jalfrezi and garlic/corriander naan
« Reply #10 on: July 05, 2014, 06:48 PM »
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Offline LouP

  • Indian Master Chef
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Re: chicken tikka shashlick jalfrezi and garlic/corriander naan
« Reply #11 on: July 05, 2014, 06:50 PM »
That's a sure possibility  :-X
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Offline JerryM

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Re: chicken tikka shashlick jalfrezi and garlic/corriander naan
« Reply #12 on: July 06, 2014, 12:07 PM »
Quote from: Garp on July 04, 2014, 11:02 PM

What is Chris's 3 day ferment Jerry?  Just curious :)

Garp

In Chris's video he says you can mix the dough then keep sealed for 3 days. I've used same in past called cold fermen for pizza and found it easy to adopt for naan.

Can't say it's a huge difference but I like. I keep it in 3 litre plastic container in fridge. I even mix the dough in it too.

Best wishes
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