Who doesn’t love a fresh from the oven, warm pretzel (or two!). One of the quintessential mall foods, my daughter and I decided we had to conquer this recipe during this quarantine period. And we’ve made it twice now, improving on technique, taste and texture each time. My daughter is definitely better at shaping them. I do the rest. If I close my eyes, I could almost believe I’m in some mall. So while it satisfies the pretzel craving, it also provides some retail therapy relief!
Having always wanted to make naan at home, the social distancing restrictions provided the perfect opportunity since we cut way down on eating out from maybe once a week to zero, to try it. I browsed several recipes: some that didn’t use a conventional oven needed the tawa to be inverted over the stove. I use a heavy cast iron tawa. That was out. Some used the traditional tandoor. Out. By elimination, I settled on recipes that used an oven. Of these, Sanjeev Kapoor’s recipe seemed like a good fit. And that’s what I settled on. He isn’t very clear on how long to bake, so I had to guess. The result: the naans were a bit chewy. I followed his instructions to keep the dough very moist and I think that made a huge difference in the texture. I’m sure I’ll try this again, and maybe will hit the perfect temp and the cooking time. For this recipe, I preheated my oven to 500, which was the max my oven would go. And cooked the naan for approximately 5 minutes.