Naan originated in Persia, but is typical of breads that are popular in West, Central and South Asia. Naan is a type of levened flat bread. The recipe for the Oasis Naan used the same dough as for the Persian Naan. They are shaped differently. Persian Naan is long and snowshoe shaped while, the Oasis Naan is round.
The technique is pretty basic. Place tepid water in a bowl, add yeast and stir to dissolve. You then add 3 cups of the flour to the water-yeast mixture and stir with a wooden spoon to get a smooth dough. I then transferred the dough to my stand mixer and, using my dough hook, added the rest of the flour. When the dough comes together, transfer it to a lightly floured surface and knead it vigorously until the dough becomes smooth and easy to handle. Now place in an oiled bowl and turn so that both sides of the dough are oiled. Let rise for about two hours.
When the dough has risen, it’s time to shape. This was different then any bread I’ve made before. It was definitely a new and fun project! Divide the dough into eight pieces and, roll each piece into a 5 or 6 inch round ¼ inch thick. Sprinkle the dough with a little water. I did this by wetting my fingers and tapping the dough. I then took a fork and pricked each circle leaving a 1 to 2 inch edge. Sprinkle on the scallions, coarse salt, and cumin or caraway seeds. I used caraway seeds!
Traditionally naan is baked in a Tandoor, a cylindrical clay oven used in cooking and baking. I used a baking stone and set my oven at 500°. The naan baked very fast, about 8 minutes and they were nicely browned on the bottom and slightly browned on the top. Perfect!
Now for the taste test…all I can say is Yum!! These were sooo delicious! Both my husband and I enjoyed them and could have eaten them all (if I had no self-control) while I was cleaning my kitchen but, decided to freeze five of them for later.
Thanks to our hosts this month…Maggie at Always Add More Butter and Phyl at Of Cabbages and King Cake. You will find the recipe on their blogs. I also found a two part video of Julia Child with Jeffrey Alford and Naomi Duguid making the naan.
Happy Tuesday Everyone!!!
|Yeast mixed with water|
|After the 3 cups of flour were added|
|Kneading the dough|
|placed in oiled bowl|
|Deflate…then ready to go|
|Baking stone in oven at 500°|
|My first batch…Ohoo were they good!|
|So wonderfully delicious!|
|We really loved these…I will be making these again|
|I couldn’t even wait till they cooled|
|I made two Persian loaves…just because!|