Naan can often be one of the best parts of a meal at an Indian restaurant. Puffy and soft, naan soaks up all the rich sauce. Or it’s delicious on its own. This week’s Tuesdays with Dorie recipe was Oasis Naan, a relatively simple recipe of flatbread, studded with salt, cumin seeds and green onions. I really enjoyed making this naan, but the recipe yielded eight 10-inch breads, so I stuck half in the freezer. I enjoyed it over a few meals with grilled veggies, egg salad and hummus.
First you mix water and yeast, then add the flour cup by cup. I used about two cups of whole wheat flour in addition to the bread flour.
The dough was pretty sticky to start with, but then I kneaded it and kneaded it with more and more flour.
And then kneaded it some more. It provided a good time to get some thinking done, since I didn’t have to think about what I was doing — push, turn, push push, turn. And so on.
It ended up being a beautiful dough, satiny and pliable and easy to work with.
The small ball of dough easily and quickly doubled in size.
I cut the dough into eight small balls, and then rolled them out into approximately 8-10 inch circles.
To prevent the naan from puffing up like pitas, I poked holes with a fork all over the middle of the circles, leaving only the edges to puff.
Sliced scallions from my backyard, along with a pinch of kosher salt and cumin seed topped the naan. I imagine you could use any type of spices though.
An upside down baking sheet stood in for a pizza stone, in a hot, hot oven. The naan took about 6 minutes each to cook, but I could only cook two at a time, so it took a bit of time to rotate them all into the oven.
My mom hasn’t made hers yet, but I’ll add a post when she does later this week — once school ends for the year. This recipe was so easy with such a great end result. It’s a keeper!