This week’s Tuesdays with Dorie recipe is Oasis Naan and this week’s hosts at Maggie at Always Add More Butter and Phyl at Of Cabbage and King Cakes. You can get the recipe for this bread at their blogs. Don’t forget to check out the Tuesdays with Dorie website to see how all the other bloggers did with this week’s recipe.
At first, I wasn’t going to make this recipe because we were busy making things for the Queen’s Diamond Jubilee. But I looked at the recipe and figured that I could make the dough one night and then bake it the next. I was almost out of flour so this recipe used about 2/3 all-purpose flour and 1/3 whole wheat flour. It seemed to work just fine! The topping of green onions, salt and cumin seed was really interesting. I’m very glad that I made this because I really liked it.
I don’t have a baking stone so I baked these on the back of baking sheets. My husband wanted to see how one would bake up in the Panini press so one was baked that way, too. That one turned out pretty good and looked like focaccia after it’s been in a Panini press. That one was a little chewier, since it didn’t rise as much. I docked the naan a lot before baking, because I knew others had issues with them being puffy, but mine were puffy too. That’s ok, they tasted good. These aren’t as thin and soft as the naan I get at the Indian restaurant, but they are really great. This was something very different and I’m glad I tried it!
Recipe from Baking with Julia by Dorie Greenspan