Exploding Chickens, Shrimp Cannons and Biscuit Bazookas: Food Myths with Adam Savage
Christopher Kimball’s Milk Street Radio
00:00
How to Make Roman Cloud Bread
It's a well hydrated dough, which helps with the puffing. It really cooks in I think about eight minutes. In terms of baking, the reason it stays puffed is just stays in the oven longer to it really hardens. For our salad, it was pretty much business as usual or anything unusual about that. We like a nice lemon vinaigrette with some anchovies in there.
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