Google Ziets' Yeast and Sourdough Baking Page: Naan at Sea

Monday, 5 August 2013

Naan at Sea

Tired of the store-bought light snacks on board on a day-sail? Getting home hungry because the store-bought snacks are just wind, no solid sustenance? Not going for long sails because you get very hungry in spite of the snacks you took on board?
Why not bake fresh bread on board? Your own product has much more sustenance than the commercial bread, perchance a lower GI.

Here is a recipe for making those delicious Indian flat breads. Some call it naan, the Indian word for bread. It is also known as puri and there are many recipes for this.

You would traditionally have these as a side dish with spicy dishes. Sometimes as a wrapper. There is, however, nothing that stops you from enjoying these with any stewed dish. Just think of it: warm, freshly baked bread that you tear little pieces from to use as a wrap for the food, then for mopping up the last of the sauce in your plate.

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Authored by Johan Zietsman.

Reposted from The Hungry Sailor on 2013-08-05

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