The long slow fermentation is the key to making a great tasting dough. Calculating the quantity of water, salt, and yeast as percentages of the flour makes it easy to scale up the recipe and make more ...

Though both fall into the category of flatbread, pita and naan have vastly different origin stories, culinary uses, and ...

Meet mochi’s Filipino cousin - Palitaw. This chewy mochi is tossed in coconut & sprinkled with toasted sesame seeds and ...

Our moms always told us not to eat the cake batter or the raw cookie dough — this is still true. Raw flour-based foods can ...

Well, the Cookie Gods are listening, friends, and have provided you with a solution: Simply pre-portion and freeze your raw dough so you ... to their original recipe, adding two or three minutes ...

Sebastopol chef and cookbook author Preeti Mistry teaches classes on how to make a variety of Indian flatbreads, and hints at plans for getting back into the restaurant business.

Just like other Indian flatbreads, mostly cooked in a tandoor (hot clay oven ... here’s a recipe you can work with in your ...