In all my books, I call this fast and delicious flatbread “naan,” which is a specialty from India, but truth be told, it isn’t really naan, because the authentic article is made in a massive ceramic oven (“tandoor”), and the flatbreads are slapped onto the sides of its huge bowl-shaped surface and cooked over charcoal. My version is from page 260 of “The New Artisan Bread in Five … .” For those of us who don’t have a tandoor at home, we can still make chewy, fragrant flatbreads in a skillet, right on the st
They say that everyone’s Irish on St. Patrick’s Day, and I hope that’s true, because I loved my trip to Ireland—the music, the literature, the Guinness Stout, and yes, the food. It’s been many years since I was in Ireland, but I remember swooning over the fresh, wild salmon, buttered potatoes (of course), and the moist and flavorful brown bread. But brown bread’s not particularly festive (or green!), and I don’t have a recipe for classic Irish soda bread, which is made without yeast (for that, I rely on Jam
foodblog: paules ki(t)chen