![]() I was just shopping in a Pakistani/Indian store the other day and I didn’t purchase a jar of ghee or clarified butter. We have enjoyed this kind of health food very much. I very much enjoy your recipes and have made several for myself and family. The remaining Naan was put in a zip lock bag ,in our freezer labeled with the date using our Zig Posterman marker and frozen. “Tossing” the bread on the stone, since it was close to the top, resulted in odd “landings” but those pieces had the most character and were eaten first. I raised it based on the high heat requirement. We make Pita bread, I normally put the rack down low. The rise was exceptional, no problems there. Of course all other items were doubled (yeast was 1.5 x). Next time I will try 5 cups not 4, and report back. ![]() (the 2x recipe not the veggie part) In the end I added about 1 cup of flour to get the look to what I thought it should be. I did double it (I am a vegetarian and love bread!) so that may have caused the problem. In the end I could see it was to wet because the dough did not come off the edges of the bowl. I used a mixer with a bread hook to mix it. What I found is it came out to “wet” to sticky. ![]() We used a 2 inch counter top (granite) stone to cook on. It looks like Naan, tastes like Naan, our gas convection oven heats to 55o so we are lucky. Which of these approaches would you recommend? I find I need to slide the rack holding the stone out of the oven quite a bit in order to put the rolled out bits of naan dough onto it neatly so quite a bit of heat getts lost each time and the reheat step is really quite crucial. There are two obvious solutions to this, which are leaving the oven on “bake” instead of switching to “broil” or moving the stone to a central position in the oven and perhaps allowing a bit more time between batches to heat the oven properly. However, when I flip the heat setting to broil, I’m not entirely sure that the stone reheats properly between batches. I keep my baking stone on the lowest position in my oven, to allow it to heat up rapidly for baking breads and pizzas and the like. I did have a question about the “high broil” bit, though. Excellent Recipe! I had to increase the amount of flour b/c the dough was far too sticky, but that is most likely an inconsistency in how I put the dough into cups, not a fault in the recipe.
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