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Post by Fat Bob on Apr 10, 2013 13:57:19 GMT
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Post by cannyfradock on Apr 10, 2013 14:59:51 GMT
I love it when a simple post throws off new idea's. I visit an Asian?/Indian supermarket quite often to buy peppercorns, herbs and spices etc in bulk (cheap as chips) and I know that the Gram flour get's sold in large quantities and their shelves have to be topped up daily. I am fascinated by flatbreads from whatever corner of our planet they are made (loved the flatbreads on Pual Hollywoods program)....but I didn't know gram flour was used to make Bhaji's....."I'm still learning"
Terry
p.s....I never get offended with a little friendly banter....
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Post by Fat Bob on Apr 10, 2013 16:24:03 GMT
Next time in the Indian supermaket look for Patra in tins...
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Post by rivergirl on Apr 10, 2013 19:11:45 GMT
When first starting I reckon pakoras are easier to cook than bhaji s, because you can just blob them into the fat. Madhur Jaffrey has a good gram flour pancake recipe if it does not turn up on google I will look it out for you. Have you used arta ?? Or chappatti flour , it makes a softer flat bread. I am going to try and experiment with flours this weekend ( a few of my flours nearly passed their best so any mishaps can go to the chooks) if successful will post the results.
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Post by limpopomark on Apr 12, 2013 7:17:20 GMT
One of the funniest threads i have read in while. Perhaps try vaseline on your next loaf, Terry?
That said, great looking bread. Cheers for the recipe and pics,
mark
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Post by mikeywills on Apr 12, 2013 19:56:17 GMT
Has anyone been watching Paul Hollywoods show bread?
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Post by rivergirl on Apr 12, 2013 20:27:35 GMT
Yes the first one but I have missed the rest, am waiting for the reruns!
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Post by cannyfradock on Apr 13, 2013 8:57:00 GMT
Has anyone been watching Paul Hollywoods show bread? Quite a few of us I think.... Before the series started we got the nod from someone here....Rivergirl I think, so I was able to record the whole series (6)....also haven't missed 1 yet. You can watch the last episode (sourdoughs) on the on the BBC website www.bbc.co.uk/programmes/b01rhdgt Terry |
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Post by limpopomark on Apr 14, 2013 7:57:27 GMT
Terry Here's my effort, inspired by yours: caramelised onion pot bread. Spellchecker want's a z in caramelised. I don't. Anyway, no peppers and no red onions, so everyday brown onions had to do. I wanted to put chili in it but we have a ''no chili'' person staying here, the poor sap, so put some basil in as we have more of it than we can eat. Couldn't really taste it but I am sure it added something. Whatever - the bread rocked, so thank you for adding something to our (admittedly rather civilised [no z there either]) bush cooking rep! mark Attachments:
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Post by h12rpo on Apr 14, 2013 8:36:54 GMT
Great shape and crust explosion on that, Umbongo. I love it.
When adding dried herbs I've found the same as you....you really need to put in twice as much as you imagine to get anything to come through in the finish
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Post by limpopomark on Apr 14, 2013 14:01:01 GMT
Thank you! Next time I'll leave it for a day or so in the fridge before the onions and so on go in, but it was a good loaf, especially with butter on it. Crust explosion I take full credit for but the shape is down to the cast iron pot it was cooked in (pot bread, innit?).
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Post by rivergirl on Apr 14, 2013 19:20:10 GMT
We are taking off in our gobur this year ( uk this year and hopefully right through to Hungary next year) so am experimenting with BBQ flatbreads and pot breads . This could change the way I cook bread forever LOL
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