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Re: Nan Bread?
From the WFO board
Posted by Rob O. (NY) (220.127.116.11)
In Reply to: Re: Nan Bread? posted by Admin-Jon
These are two more recipes for you second one is working very good in wood oven:
1)A "basic" recipe, without yoghurt and eggs, that seems to be the best when cooked in a nonstick pan. I bought new pan and pot product called "Swiss Diamond" costs roughly 150 bucks each but the quality is superb (no Teflon):
-1 lb flour
-1 oz butter or margarine
-1/2 tsp baking soda
-salt to taste
-warm water for the dough
Work all the ingredients to a smooth dough. Cover and keep aside for 5-6 hours. Following procedure as usual. When cooked, brush with another oz butter or margarine.
Makes about 16 pieces.
2)A "classic" recipe. To my experience, this recipe is suitable for wood burning brick ovens since the dough is too moist puff up enough and ending well... my first oven is slowly coming down just waiting for the Masterly tail cd to build my new one.
-8 oz flour
-5 oz milk
-5 oz yoghurt
-1/2 tsp baking powder
-1 tsp dried yeast
-salt to taste
Directions as usual; to be kept aside about 2 hours or until doubled in size. Makes 6-8 pieces.
Jamie and Katrina's brick oven with temperature gauge, in Victoria.
Concrete blocks used for the oven’s outer walls. By Joe in Connecticut USA
Wood fired family oven and chimney project by Robert in Austria
My oven with fireplace, cook food and heat water, by Joel in Philippines
Baking sourdough breads in quantity in Canada
Pizza oven and hut built by Tony in Philippines