Topic: Anyone up for a bit of fun? win the FIRST 3 E-books Unlocking the taste.

[commis]

Hi

In comparison to my local naan bakery, the chef flattens out the dough then spreads the filling evenly before cupping. (Mine just sticks his thumb in then drops in the filling). But also this chef wets the face to slow the cooking but doesn't wet the back. Witch mine does.

Regards

[StoneCut]

After putting in the filling, he folds the edges of the Naan up similar to creating a pizza ball which will trap some air inside to create bubbles.
He then slaps the Naan between his hands to 1) get rid of excess flour and 2) pre-stretch it a little.
Finally he makes sure not go over the edge of the Naan when rolling it out in order to leave some air trapped inside, too.

[Peripatetic Phil]

Is that one entry or three, Steinschneiden ?!
** Phil.

[acrabat]

Is it him pressing the dough with his fingers to create thinner areas that will puff up more creating the bubbly effect on the surface

[goncalo]

Is that one entry or three, Steinschneiden ?!
** Phil.

h4c made it clear you could retry as many times as you wished..

[Peripatetic Phil]

Is that one entry or three, Steinschneiden ?!
** Phil.

h4c made it clear you could retry as many times as you wished..

And the Pope is a catholic.

[StoneCut]

Phil, I count four in all

[Peripatetic Phil]

Phil, I count four in all

D@mn, missed one

[acrabat]

Is it what graeme said he pushes down on the dough to stick the layers together to stop it puffing up like a ball

[ligs]

Just made some nans, didnt use my fingertips to push down on the dough on the first one and it pufed up like a rugby ball,used my finger tips on the others to to push the dough together and they bubbled up fine so im going with that