He actually said a "slack, almost batter-like dough" which should be left for several hours. A lot of his bread recipes say that the dough should show some fermentation. Presumably it thickens up or dries out then. Although they are a lot thinner and a liquid, a lot of pancake batters get really quite thick when they are left to stand (unless they've got whey in them, in which case they are only fit for the bin then).
Bread crumbs from Italian bread or bread crumbs with Italian seasoning.
Silly question perhaps, What counts as Italian bread?
It must be reasonably thick, because he is next talking about rolling out the dough. Perhaps Indian dough is different to ours.....
No it really isn't. Its just his words which could lead to misunderstanding on this occasion. I make parathas and chapatis and naan quite often. I think he knows what he is talking about but the words he used are apt to mislead someone who has never made parathas. Here is an excellent demo on how to make plan parathas from an Indian website. Its very similar to the way I make them.
My Indian cookbook has whole wheat flour, oil, salt and water.
Aha! A dough I might be able to leave in my icebox kitchen without worrying
Waiting for me to feel up to playing in the kitchen.
I never buy bread crumbs. Every few months I make a loaf of bread specifically to make bread crumbs then freeze them. Either plain or seasoned.
