We meet at Hounslow West tube at 10.30 am and visit the local Indian shop to learn about ingredients.
Contrary to popular belief, people in India do not eat naans on an everyday basis. Each region has its own selection of breads made from wheat, rice, millet and other grain flours. Breads are used to scoop up curries or if more hearty, then eaten on their own with plain yoghurt.
In this class you will learn how to knead a dough, roll out or shape various breads, prove a dough with yeast, the technique of making stuffed breads, how to puff up fried poories and much more. We will also make an accompanying curry to eat with the breads.
Many people find working with their own rolling pin easier- if this is the case, please bring your rolling pin to the class.
Rotis, Oven cooked Naan, Garlic Naan, Poories (fried puffy bread), Laccha paratha (many layered bread), Aloo Paratha (potato stuffed bread), Kheema Paratha (bread stuffed with lamb mince), Accompanying curry