32 replies to this topic

[cherimoya]

Thanks for the welcome, Monica. I think that this site is fantastic and I enjoyed your articles, in particular. I think that khamiri naan are made with wild yeast as opposed to commercial yeast. The ones that I have had always have that sourdough tang. I was wondering whether to just try making them with any starter or if there is some special technique that is traditionally used.

Roohi

[easternsun]

i have questions regarding parantha. is there a difference in the ingredients /preparation between south and north india?

i have seen them made before (in kerala) and i remember the cooks pulling and slapping the dough a lot before rolling it up. ( like you would for some noodle recipes)

i also remember that they did not use any eggs (the recipe here calls for eggs). what do strict veg indians do?

lastly, i also remember that they were very oily. these dont seem oily at all.

thanks very much in advance!

ps i will be trying the other breads here - they look fabulous!

Edited by easternsun, 15 March 2005 - 04:31 AM.

[Monica Bhide]

The south Indian ones are very different from the one featured here. Yes, you are correct that they do not use any eggs. This one, with eggs, is a unique combination.