DIY Baking: First Attempts at Garlic Bread

Me & Moha have been on a culinary exploration spree with Moha being the creator, me the ideator and the nuisance in the kitchen. Our tryst with homemade chocolates was good. Now, the focus has shifted towards different types of bread. Moha can make the most excellent naans using the basic tawa. Her control over the dough is enviable. She understands the consistencies so well. Like I said, my handy and timely inputs and the ability to taste and crib about anything is also a useful accessory. Together, we create a reasonably good team. Our experiments with different types of bread are growing rather steadily. She has created some awesome thin pizza bases. Each of these was finely baked. The crust is crispy and not too chewy.

The Many Ways of Eating Shakkar: Summarized for Simpletons & Pretentiously Fancy Pricks

No dripping butter, no droplets of ghee running from the corner, no overdone crusts, and devoid of overtly enthusiastic crustiness in the roti – I just summed-up the perfect shakkar wala roti style for you. If you didn’t get it, chances are that you have suffered a brain stroke when you were asleep and hence, you cannot comprehend the simplest things in life. To ensure simpletons like you can understand this easily, am breaking down everything you need to know about this art. Yes, this is an acquired trade, an elite taste, a flavor borrowed from the rural confines of India, given a semi-urbane twist by people like me, now resonating with gastronomic greatness. Here it is: