Sebastopol chef and cookbook author Preeti Mistry teaches classes on how to make a variety of Indian flatbreads, and hints at plans for getting back into the restaurant business.
In a bowl combine sauce, eggplant pasta and half the cheeses. You can also re-season and add more fresh basil. Layer mixture in a casserole dish and top with remaining cheese. In a pre-heated oven ...
The naan breads the chefs make at the Rajshahi are in my opinion the best I have ever had with a curry. Chewy, fluffy and full of flavour, it was heavenly to use the nan bread to soak up all the ...
Roll out with rolling pin. Repeat this process for the other balls (this can be done in stages while each flatbread cooks). Heat a fry pan with a small amount of olive oil. Place a flat bread in ...