Tuesday, June 5, 2012
Would a baking stone have rescued my nan? It turned out much more like a poorly made pizza crust than any nan I have eaten. I followed the dough recipe exactly and the shaping instructions as well as possible, though my careful rounds turned to amoebic shapes when transferred to the oven. The only changes I made were with the toppings. I got bored with scallions and tried other herbal combos, even stuffing a couple with raisins, fennel seed, and sugar. They all came out leaden and unappetizing, even when warm. On the other hand, playing nan Frisbee with the leftovers was pretty fun!
Anyone else feeling let down by this recipe?
A big thank you to hosts Maggie of Always Add More Butter and Phyl Of Cabbages and Kings!