I haven’t tried this, and I’m not gonna lie, it’s not easy on the eyes. Would love to be proven wrong though, but it’s not gonna be me who proves it 😅 Somebody’s gotta give me a sample.
lol how reddit, down votes for having an opinion 👍
Kind of feels like when i sometimes have some leftover indian or nepalese food and naan that is starting to be a bit hard so i just put the sauce on top of the naan an then put it in oven for some time to make a kind of a “pizza”
Fair enough. Palak paneer is not what I’d call “show food”. Although if you pass on every food that looks like vomit, you’re going to miss out on some stuff.
I love samosas, but damn are they annoying to make at home! I’ll take a restaurant making 200 of them any day, no matter how it tastes (which is generally great)
Yum! I’m making a real bastard Indian-American fusion “Butter Paneer Pizza” tomorrow. Got the paneer marinating in the fridge (first time marinating paneer!) and the preferment for the dough is bubbling away on my nightstand (rest of the house is too cold for it to get properly frothed).
Ivxferre has good advice. My go-to is 3 cups flour, 1/4 c lard/butter and 1 C warm water gets me 12 tortillas depending on size, I get about 7-8 inch. I prefer em pretty light and thin, I don’t like the Cozumel thick kind. 4 cups flour/ 1 1/3 cup water, etc. to make 16. I can’t say what the measurements are by weight, but I don’t spoon my flour into cup measure, I scoop and level.
I usually make the dough and let it rest while I take a break and do something else so it’s not such a laborious process. If you can get a partner to work the pan while you roll it can go very fast. The more times you do it the faster you will get, it’s always slow the first time to try a new thing.
Reduce the amount of water from 200g227g (6675%) to 180ml (60%). The dough should be less messy = faster to work with.
Working too fast on anything with gluten is counter-productive, as it starts fighting back. Instead it’s better to work small steps on each chunk of dough, like this:
form all chunks of dough into balls
turn all balls into UFOs (discs with thick cores and thinner borders), by hand
turn all UFOs into properly shaped discs, using the rolling pin
This way, as you’re working with a chunk of dough, the other chunks have some time to rest.
Table space is usually a concern when you’re making tortillas, and that makes the process slower. If possible recruit the help of someone else to fry the tortillas for you, as you’re rolling them.
I’ve had success with this recipe, which is in grams. I just made a baker’s % out of it and mostly use that now for flour tortillas since the recipe made more than I wanted.
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