|Tonight Len made naan bread based on sourdough starter. The texture is very bread-like and chewy — really good!|
|Salmon, potatoes, and peas with a blend of seeds and spices: cumin, coriander,|
fennel, turmeric, chili flakes, and nigella — what I made to go with the naan.
The original spice blend was “panch phoran — a blend of 5 whole seeds including cumin, fennel, mustard, nigella and fenugreek seeds,” as well as turmeric and chili flakes, and the original recipe was for just potatoes, to be served with fish. Len says I never actually follow a recipe, and that was true in this case. I’m grateful to Francesca whose blog Almost Italian I always enjoy very much, as well as more photos she posts on Instagram.
The sourdough naan recipe came from this website: https://thegingeredwhisk.com/sourdough-naan/
Text and photos in this blog post © 2020 mae sander for mae food dot blogspot dot com.