Tuesday, June 5, 2012
TWD: Baking with Julia -- Oasis Naan
This is my favorite TWD recipe so far, and of course it would be because it's originally from one of my favorite cookbooks ever, Flatbreads & Flavors. The recipe calls for some chopped scallion on each bread but I left it off because the green part reminds me of cilantro--which I loathe. Instead I added a bunch of sesame seeds--which I love.
I experimented with the thickness of the dough as I was rolling it out, and I found that I liked the bread best when the middle was super thin and baked up crispy like a cracker, and the edges stayed chewy like pizza dough. I know naan is usually puffy, but I prefer my crispy-chewy version.This is the best naan I've ever had short of naan plucked fresh out of a tandoor oven.
The recipe is easy to make and you can do it without a heavy-duty mixer. If you're new to bread baking, this is a good recipe to start with. The dough is easy to work with, and does not fight back when you're rolling it out.
Our hosts this week are Maggie from Always Add More Butter and Phyl from Of Cabbages & King Cakes. Please visit their blogs to view the recipe and to find out how to make this delicious naan.