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Indian bread

queenscook Feb 23, 2012 12:45 PM

I am making a couple of Indian dishes for this shabbos, and wondered if anyone here has any positive experience with making any type of Indian bread to be served at shabbos meals.

I have found many recipes online for naan, chapati, paratha, etc. (no interest in deep frying poori, though) but I know that most Indian breads are best served freshly baked, and that is impossible for shabbos. The hubby won't get back from shul until about an hour after candle lighting, so even if I baked them the very last minute, there would still be that hour, plus the time it would take to get to the part of the meal to eat them along with the food.

Any suggestions, or should I just skip it?

  1. a
    avitrek Feb 23, 2012 01:17 PM

    Your best bet would be to wrap in aluminum foil and keep in a warm oven. I have no personal experience if it would work with them, but I would think you're probably ok.

    2 Replies
    1. re: avitrek
      d
      DeisCane Feb 23, 2012 01:25 PM

      Yeah, that's my suggestion as well.

      1. re: avitrek
        c
        CloggieGirl Feb 23, 2012 01:58 PM

        I had a roommate who always made naan in a frying pan with a minimal amount of oil and they were delicious. This can give you more control over the final product. You might be able to just barely under cook them so that they won't taste dried-out if you wrap them in foil and keep them in a warm oven. I've never tried this for naan but it has worked for other things.

      2. m
        mamaleh Feb 23, 2012 02:27 PM

        Insulated tortilla warmer.

        1 Reply
        1. re: mamaleh
          p
          pine time Mar 1, 2012 02:45 PM

          I've kept naan and chappatis warm, either in a tortilla warmer or loosely wrapped in foil in a turned off oven. Neither were worse for wear in just an hour of holding.

        2. queenscook Mar 1, 2012 02:22 PM

          I've been meaning to follow up on this post from last week. I wound up making chapati, which was very simple to make. I stacked them up in an aluminum pan, covered it with tin foil, and left it inside the oven, which we preset (in the Sabbath mode) to go off at the time we knew we'd just be washing. At that point, I took a few to the table and transferred the rest to the blech. It worked quite well. They weren't as good as when theywere fresh out of the skillet, but they were really pretty good. I took them off at the end of the meal, but put them back on the blech on Shabbos morning before shul, and we had them at lunch. They weren't as good as they had been on Friday night, but I had actually expected them to dry out more than they did.

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