VespressoCooking

Thank you so much! And it's very easy to make too! :)

Congratulations! Your croissants look absolutely stunning!:)

Thank you so much! :)

Every single image I've posted on Instructables (and on my blog, of course) is mine. If you would take the effort to browse my blog, you would easily recognize my hands (and rings). I am not offended if people are using my images as long as they don't take credit for my work. A link back would be nice. :)

Of course it is mine. Every single image I've ever posted on Instructables (and on my blog, of course) is mine. If you would take the effort to browse my blog, you would easily recognize my hands (and rings).I am not offended if people are using my images as long as they don't take credit for my work. A link back would be nice. :)

Thank you very much! You’re absolutely right! It is exactlya sweetened, custardy Yorkshire pudding. I hope you’ll enjoy the recipe! :)

Thank you so much for your comment! Whenever I serve Dutch Baby for breakfast, I top it with lemon juice and powdered sugar as well. I like to add also about half a tablespoon of butter to melt into a divine sauce. :)

Thank you so much for your comment! Eggs and spinach go so well together! I hope you'll enjoy the final result! :)

Anytime! I hope you'll enjoy the recipe! :)

Oh, but I won't! :) Thank you so much for your comment, Woodbywright!

Hello Rob, and thank you so much for your comment! I sometimes make this recipe with nigella seeds too. I love their subtle onion flavor. :)

Thank you so much, Swansong! :)

Hello Metabolic Cooking! Yes, you can freeze both the dough and the cooked naans.I tried once or twice to freeze the dough because I made a huge batch. I defrosted the dough overnight in the fridge, I kneaded the dough on a floured surface, I divided it into balls, I let them rise for about 1 hour, I rolled the flatbreads and I cooked them one at a time. The result was pretty decent.I froze the cooked naans, too. I defrosted them overnight in the fridge, I placed the flatbreads on a baking tray, I sprinkled them with water (to soften the crust just a little bit), I covered the tray with tin foil and I reheated them in the oven at 350°F / 175°C for about 10 minutes. They were delicious.Hope I helped! :)

I'm so happy you liked the recipe! Let me tell you those patties look delicious! Thank you so much for the feedback! :)

I'm so glad it worked! Thank you so much for the feedback! :)

Hello Pvraval! Thank you so much for sharing your tips with us! :)

Thank you so much for sharing your tips with us, Mihsin! Iwill throw some bulgur into the boiling butter next time I’m making ghee. Andthose pastries filled with walnuts and dates sure sound heavenly! A great dayto you too! :)

Thank you so much for sharing your tips with us, Mihsin! Iwill throw some bulgur into the boiling butter next time I’m making ghee. Andthose pastries filled with walnuts and dates sure sound heavenly! A great dayto you too! :)

Thank you so much for sharing your tips with us, Mihsin! I will throw some bulgur in the boiling butter next time I'm making ghee. And those pastries filled with walnuts and dates sure sound heavenly! A good day to you too! :)

Thank you so much for sharing your tips with us, Mihsin! Iwill throw some bulgur into the boiling butter next time I’m making ghee. Andthose pastries filled with walnuts and dates sure sound heavenly! A great dayto you too! :)

Hello Bev! Ghee is basicallya clarified butter; thebutter is cooked until the milk solids are browned and this process gives gheea nice nutty flavor. I usually make my own ghee at home, and it is quite simpleto do.Thank you so much for your comment! :)

Hello Bev! Ghee is basically a clarified butter; the butter is cooked until the milk solids are browned and this process gives ghee a nice nutty flavor. I usually make my own ghee at home, and it is quite simple to do.Thank you so much for your comment! :)

Hello, t.rohner! I’ve been making naan bread for about 10 years. My to-go recipe was one with yogurt, too and it was pretty good. I found the recipe above last year and I simply loved it and since then I’ve been making it almost weekly.Instead of melted butter you can use ghee, of course, but since I make my own ghee and I ran out of it, I decided to use melted butter, which works just as fine.Thank you very much for your comment! :)

Enjoy! And please let me know how they turned out! :)

Ola, MandingaRes y muchisimas gracias por tu comentario!Primero te pido una disculpa poche mi Espanol no es bueno! El pan Naan es un pan delicioso de lacocina India. Espero que lo ententaras un dia. :)

Con muchisimo gusto! :)

Yes, 1 tsp is the exact amount you’ll need. Hope you’ll bepleased with the result! :)

Hello, lebeato! Thank you so much for the comment!The thickness in the picture is accurate, which is about 0.5– 0.7cm (0.20 – 0.30 inch). It doesn’t matterif they don’t have exactly the same thickness, as you cook them one at a time. Enjoy! :)

I'm sorry to hear that. I sure hope this time it will be a pleasant experience! :)

Thank you so much for your awesome comment, Ninzerbean! :D

Absolutely! The amount is correct and it's not a lot of yeast. This recipe requires half a package of yeast (4g) and 300g of flour which is the ideal ratio (on the yeast package is written that 7g are enough for 500g of all-purpose flour). A standard satchet of yeast contains 7-8g / 2 tsp - 2 1/4 tsp, so in this recipe you use only 1 tsp of yeast.Hope I helped! :)

The difference between black and regular sesame seeds isquite subtle, the black variety tastes a little bit nuttier and it is alsoricher in Calcium. Honestly, in this recipe I used black sesame seeds toachieve that contrast.If you’re not fond of black sesame seeds, you can substitute them with nigellaseeds (in this recipe). :)

Happy to help! Hope you'll enjoy them as much as I do! :)

I usually serve these fluffy pillows with Butter Chicken or Butter Egg Masala, and the combination tastes amazing! Enjoy! :)

Happy to help!

Thank you so much for the feedback, Gabrielle! Those patties look yummy! :)

Anytime! :)

By 1 large fennel I meant 1 large fennel bulb (about 200g). Fennel has a particular flavor but if you're not fond of it, you can always substitute fennel with the same amount of parsnip or sunchokes (in this recipe). :)

You can definitely substitute the almond flour with ½ cupbread crumbs (about 50g). You can use regular, whole wheat or gluten free breadcrumbs.Let me give you a tip. Almond flour works as a bonding agent and gives extraflavor to the dish so whenever I substitute almond flour with bread crumbs, Ilike to add about 2 Tbsp (10g) extra grated parmesan cheese to intensify theflavor.Hope you'll enjoy the recipe! :)

This is indeed a great method to sneak more veggies into yourdiet! :)