What’s the trick to not getting it to cut out? My Koda does the same and it’s massively annoying.
La Marzocco Linea Mini - Mazzer Philos
Ikawa Roaster
What food did you last make
HarveyMushman Funny you should say that. The gas burner I got with the Karu would cut out repeatedly when I first started using it. Checked the Ooni help:
Cleaned the thermocouple which didn’t make any difference. Then tightened the FSD bolt which did make a difference. Burner only cut out a couple of times whilst making three pizzas including 30 min warm up.
Lamb cutlets with mash, peas and brown onion gravy.
’Tis winter now down under and down to low single figure temperatures overnight so comfort food is on occasionally.
The Studmistress had Kofta skewers with tsatsiki and greek salad.
I’m still practising with using an upturned Gastronorm pan to bake my sourdough, this is the best result yet. It’s not been as straightforward as using a cast iron casserole dish but is less hassle and easier to store and move around as it’s weighs very little in comparison.
17 days later
Salmon & king prawn curry
Decent De1pro v1.45 - Niche Duo - Niche Zero - Decent is the best machine ever made -
3 months later
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My first attempt at a Greek Chicken Gyro…
Prepped….
Cooked…
Ready to put together using home-made flatbread and Tzatziki sauce and salad…
And the finished product…
I will use the words of my beloved other half…. ‘It was chuffin lovely!’
I’ve been very lazy and never made my own flatbreads but yours look awesome, what recipe do you use? I’ve tried a variety of shop bought ones and they’re always a bit disappointing
There are lots of very simple recipes for flatbreads using just flour, salt and water. But I made a mistake in my description and made thinner Naan breads not flatbreads, because I wanted something a little fluffier and thicker. So I tried the recipe from the same guy I got the Chicken Gyros from, which is this, and it makes 8… But as I only wanted two Naan breads, I quartered the amounts below (for the egg I weighed a large egg and again used only a quarter of it when beaten, which came to about 16g). They were quite substantial, but to be honest we could easily have eaten another one each, so next time I will just halve it and make 4.
For 8 For 2
2tsp active dry yeast (1/2tsp)
1tsp sugar (1/4tsp)
118g lukewarm water (29g)
1 large egg (16g)
72g avocado oil (18g)
61g plain yogurt (15g)
280g plain flour (70g)
1tsp salt (1/4tsp)
Make the same as you do bread mix it all together, leave for an hour or so to prove then split into equal amounts for however many Naans you are making. Roll each into a ball, then rollout flat and quite thin (about 2-3mm). For cooking, it’s dead easy. Take a frying pan and put on a medium heat (no oil!) when hot, place in a rolled out flat piece of dough and dry cook for about two minutes. It will start to bubble in places. Give it a little shake after about 30 seconds and it will slide around. Using a spatula, lift and edge now and then to check for doneness. After about two minutes flip it over (because there is oil in the dough it did not even stick to my stainless steel pan) and cook for a further minute or two, again lifting the edge now and then checking so it does not burn. There will be some nice light and maybe darker brown bits. Tip onto a plate and repeat. If you want, you can then brush with some garlic butter, but we didn’t need to.
If you like a bit more char, then cook for longer on each side.
Also, if you are making actual flatbreads, the only difference is no yeast, sugar, or oil is used (except some recipes replace the water with yogurt) just flour, salt and water and as soon as it is brought together into a dough, it is ready to use, no proving required. It is cooked exactly the same way, though. So they are much quicker to make. In fact, they can be made literally minutes before serving up with the filling.
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An apple pie I made yesterday.
Simple things in life are the best.
Does avocado oil add anything? I’ve not got it but could happily substitute with various other oils that I do have
A lot of American chefs use it because it has a neutral taste and a high smoke point. So really any other high smoke point neutral oil will do. I also guess being Avocado oil, it is heart healthy?
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After the Chicken Gyros I cooked a slow cook beef short rib and because there are only two of us, had plenty of leftovers of both. So made a couple of deep pan pies…
Chicken Gyros and Beef Short Ribs, the meals that just keep on giving😋
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I’ve been using iron pots for almost two decades .
Two years ago I bought a Rofco B5 bread oven and I don’t t regret it.Although dutch ovens work very well I don’t t miss handling hot lids etc.🥴
Just watched a video and when I first saw it I thought it was a kiln 😁
Got to admit though it made very nice bread. If I had a big enough kitchen and the sponduliks I would definitely be tempted.
Not an eyecatcher indeed.
9 days later
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Haven’t been making sourdough for months due to house move so was nice to get back into the swing. These are 24hr wholemeal loaves - 70% strong white and 30% wholemeal with 75% hydration. Much better than anything shop bought. We’ve got a new oven with a dedicated bread baking setting - produces a much better spring than our old oven. Loaves are pretty large - over 800 grms baked.
Seriously? Can do.
Yup I’ve just been very lazy , time slips away and not got 10 day s for a full mature starter . You should know me by now 😂