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Daryus will be dissapointed
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[QUOTE]Originally posted by The First One: [QB] My favourite [i]naan[/i] is what I think is called the Peshawari naan - a swwet one, with coconut and raisins. Yum. . . The naan is the ideal bread for the wetter-sauced dishes. . . mops up the sauce very well. For chunkier meat dishes (as well as vegetable ones, and the lentil dish [i]dal[/i], however, I prefer the [i]chapati[/i], a thin wholemeal flour pancake. They're about the only thing to do with flour, beaking etc. that I can make. . . It's just sieved brown flour and water kneaded together (a food processor works very well) and left for an hour, then rolled out with lots of flour to prevent it sticking (it is VERY sticky otherwise) and then plopped straight onto a metal plate over the heat (gas flame is best, wouldn't want to try electric). They reheat very well and are excellent with scrambled eggs. [/QB][/QUOTE]
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