Apart from the recipe, they're flat enough that you can roll them. The recipe is 100 gr of flour to 210gr of milk (1:2.1), with a pinch of salt and 1 egg. Add more milk to get the desired fluidness depending on your flour.
icanwatermyplants
joined 1 year ago
And the result. These have some raisins in them as well.
Enjoy!
It looks like it from the top yes. Here's a cut piece. Beef stew, simmered in green onion, tomatoes, snack peppers, garlic, shallots, port, rice, red lentils and a bunch of other spices, topped with a bit of cheese. The crust is a traditional pie crust which is very forgiving to make.
If I would have had potatoes in house I would have put that on top. Either way, it was super tasty and very mighty.
It's a piece of bunching onion. (Green onion, kinda like oversized spring onion)
Brands don't matter that much, however the smoothness of the cooking surface and the weight does. For starters Lodge 10" is a great bang for your buck reference pan.
There's nothing preventing you from making pizza on a griddle either, if you happen to have one of those lying around.
As for sets, the only thing I can think of is pan/lid combo. My two 10"'s are being used a lot. A 12" is a lot heavier, but great for larger dishes. I have lids for both of them and use them quite often.
Heard good things about ghee, but never tried it. How long can you store it afterwards?