Search Over 800 Great Recipes
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Naan Flat Bread
This teardrop-shaped, leavened flat bread originates in the Punjab region of northern India. Naan is traditionally baked by slapping the dough onto the side of a hot dome-shaped clay oven called a tandoor. The weight of the dough creates the characteristic oval shape. The core ingredients of this bread are yogurt and white flour, but it can be enriched with egg, decorated with seeds, or flavoured with garlic, onion, or spices. An essential accompaniment to any classic tandoori meat or chicken dish, home-baked naan is best eaten while still hot and fresh.
Lemon Turnovers in Sour Cream Pastry
When making pastry, Olivia says, “Use very cold butter and water for the dough. Leave pea-sized pieces of butter, which encourages a flaky texture. And don’t overwork your dough. Just knead until it comes together.”
