It was good. The grill has hot spots, so there were some burnt spots. Still, there's nothing like that rustic, smoky flavor that bread gets from being made on a fire.
Sunday, June 28, 2009
Naan Sequitur
I suppose you'd call it naan, anyway. I made bread dough (1/4 whole wheat, 3/4 all purpose flour) and kneaded lots of fresh rosemary into it. After a few hours' rise, I flattened it, made it nice and slippery with olive oil, ground some pepper over it and grilled it:
It was good. The grill has hot spots, so there were some burnt spots. Still, there's nothing like that rustic, smoky flavor that bread gets from being made on a fire.
It was good. The grill has hot spots, so there were some burnt spots. Still, there's nothing like that rustic, smoky flavor that bread gets from being made on a fire.
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2 comments:
Dang, we really need to try grilled bread/pizza. Looks good. Do you have to oil the bejeezus out of the grill grate, too?
Good stuff here. I've been enjoying what I've been reading!
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