h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

I had a little idea that might work... but... ::

Traditional French-bread style dough, (100% poolish of 10% wholemeal and 90% white flour), made into a 80% wet dough (Italian style hydration), continued preparation in traditional French-bread style... but, with addition of chopped spring onion, 4 cloves garlic (finely chopped), a handful of fresh corrianda, a chopped up couple of chillies, dried oragino, mixed herbs, rosemary, poppy seeds and sessamy seeds, and plain yogart.

made out very flat, and cooked at a high temp, to create a very* thick, naan style bread.

Then, after its cooked, the next day, or two I think, heat oven as hot as it'll go again, spray naan with olive oil, cook until its starting to chrisp very* slightly....

Then cover the top with a mixture of grated chedder and mozarella, and a tad* of parmazan.

oh... wow.... deep pan, french-bread, Indian naan, cheese pizza...
I think I'll be doing this again

and... how come this creates a fabulusly edible, very tasty, deep-pan style pizza, whereas I've never yet, from any of the pizza takeaways I've found, managed to buy anythign closely resembling an edible deep-pan base... wow... that was fabulus...

Sounds When are you coming up to the North West to teach me how to do that?

Tis dead simple.... I am only guessing it was nearer 80% overall hydration than 66% just goign by the texture of it; as I didn't really measure out how much yogart I added.... only weighing the water Iused as per useual and the flour of course...

The pizza/naan base had that kinda chewy sort of texture, but was*cooked properly all the way though.... really nice texture, and the outside of it, chrisped up nicely when I turned it into a pizza... mmm... chrispy on the outside, chewy in the middle

I made four large naan/pizza bases with the dough, have two left; also have as much dough as i used for that lot, left, currently sitting in a tub in the fridge, ready to make more at some point!

And... tonight I'll make curry again, and do a big few days worth of rice/veg biriani, and have another of the naan breads... this time just as a naan... though really its way too thick for naan... (I never seem to them them thin enough....) I think I'm eating too much bread and bread products though Only a little while since Idid a shop and almost used up 3 KG of white flour already

Do you use the Bread Matters book? I've just started working my way through it.

I started with recipies from online, and quickly began basically drawing up my own recipies; Which is a lot easier once you get to grips with 'Bakers percentages'.

I don't think of a recipie as:
900 G flour
600 G water.
18 G salt etc., etc.,

instead, such a recipie would be
100% flour.
66% water
2% salt... etc...

(which is why I like using 'funny numbers; 900 G flour, or 1200 G flour, or 600 G flour; as even a simplton like me can work out percentages/fraction for things like working out the amount of water for a 66% hydration (classic french-bread hydration), things like salt seem consistant across most breads (at about 2%).

Other 'stuff'.... seeds, herbs etc., I just guestimate

we had fusion food the other week

chiken tikka fajitas

indian/mexican

(I can see that mix working! not had mex/texmex in ages

One of my favorite fusions is to make a pepper steak stirfry and then wrap it inside fajita-sized tortillas. It is drool worthy. The wheat problem keps me from having it very often any more.