Topic: chicken tikka shashlick jalfrezi and garlic/corriander naan

[LouP]

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[LouP]

That's a sure possibility  :-X

[JerryM]

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