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soc_puppet) wrote2021-10-14 12:35 am
soc_puppet) wrote2021-10-14 12:35 am
Entry tags:
Total naan sense
Accidentally mixed up some naan dough today with twice the water required; decided to double down on my mistake and double up the recipe.
I don't usually care for making naan at work, mostly because it involves even more rolling out of dough than you'd think. What with one thing and another (the one thing being the batch size and the other being tag teaming with one of my coworkers on the dirty dishes), this batch ended up sitting a lot longer than usual, which made for much easier rolling as a result. So the longer resting period I think I may keep going forward.
The batch size in general? Not so sure about. The first pieces of naan I'd rolled out had easily doubled in thickness, if not more than, by the time I finished rolling all of the dough and was ready to grill it. It was suuuuper over-proofed. I don't think it had a particularly negative effect on the overall product, but given the choice, I think I'd probably prefer to do two regular sized batches of naan rather than a single double sized batch in the future.
On the plus side, even if we do rule a few of the naan pieces to be unfit to serve, I made 113 total, so we should still have plenty; possibly even enough to get us through Thanksgiving (touch wood)...
...though the head chef for the restaurant has also been talking about shaking up the menu, which may mean naan will get eliminated from it in favor of some other flatbread. If this ends up being the case, I'm calling dibs on at least two dozen pieces! I feel fully entitled after the work I put in on them today. (Er, yesterday. Dratted past-midnight blogging...)
I don't usually care for making naan at work, mostly because it involves even more rolling out of dough than you'd think. What with one thing and another (the one thing being the batch size and the other being tag teaming with one of my coworkers on the dirty dishes), this batch ended up sitting a lot longer than usual, which made for much easier rolling as a result. So the longer resting period I think I may keep going forward.
The batch size in general? Not so sure about. The first pieces of naan I'd rolled out had easily doubled in thickness, if not more than, by the time I finished rolling all of the dough and was ready to grill it. It was suuuuper over-proofed. I don't think it had a particularly negative effect on the overall product, but given the choice, I think I'd probably prefer to do two regular sized batches of naan rather than a single double sized batch in the future.
On the plus side, even if we do rule a few of the naan pieces to be unfit to serve, I made 113 total, so we should still have plenty; possibly even enough to get us through Thanksgiving (touch wood)...
...though the head chef for the restaurant has also been talking about shaking up the menu, which may mean naan will get eliminated from it in favor of some other flatbread. If this ends up being the case, I'm calling dibs on at least two dozen pieces! I feel fully entitled after the work I put in on them today. (Er, yesterday. Dratted past-midnight blogging...)
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