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Baking "Naan" bread  and kill a little lamb to cook

Baking "Naan" bread and kill a little lamb to cook

BAKING IN A TRADITIONAL TANDOORI OVEN | good video on how to make Naan . It seems that the traditional ...

BAKING IN A TRADITIONAL TANDOORI OVEN | good video on how to make Naan . It seems that the traditional ...

Persian Rice Cookies (Naan Berenji) | Baking and Cake Art

Persian Rice Cookies (Naan Berenji) | Baking and Cake Art

Naan Berenji - Persian rice flour cookies flavored with rose water syrup and cardamom

Naan Berenji - Persian rice flour cookies flavored with rose water syrup and cardamom

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We’ve always thought this buttery, flaky Indian bread puts the rest of the world’s bakers to shame. But why does it have to be relegated to a crude curry-grabbing tool or a plain app topped with garlic? This year we saw chefs finally getting creative with naan. At D.C.’s Masala Art naan smothered in rock salt and fresh cilantro is a meal unto itself. At Chicago’s Gaztro-Wagon naan-wiches are stuffed with lemongrass pork cheeks, sweet potato, bacon and fennel. Even at the posh new Azok in…

We’ve always thought this buttery, flaky Indian bread puts the rest of the world’s bakers to shame. But why does it have to be relegated to a crude curry-grabbing tool or a plain app topped with garlic? This year we saw chefs finally getting creative with naan. At D.C.’s Masala Art naan smothered in rock salt and fresh cilantro is a meal unto itself. At Chicago’s Gaztro-Wagon naan-wiches are stuffed with lemongrass pork cheeks, sweet potato, bacon and fennel. Even at the posh new Azok in…

There is no aroma quite as comforting or as intoxicating as freshly baked bread. The art of bread-making dates back to the ancient Egyptians; grains were cultivated, and a simple mortar and pestle were used to grind the grain into a very course flour. The first bread was unleavened, similar to a tortilla or a naan bread. The addition of yeast to these breads began when wild yeast was attracted to the ground grains and \

There is no aroma quite as comforting or as intoxicating as freshly baked bread. The art of bread-making dates back to the ancient Egyptians; grains were cultivated, and a simple mortar and pestle were used to grind the grain into a very course flour. The first bread was unleavened, similar to a tortilla or a naan bread. The addition of yeast to these breads began when wild yeast was attracted to the ground grains and \

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