Tuesday, June 5, 2012

Oasis Naan

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


Ei said...

That's a neat idea to put it on the panini press. I might need to try that, just for kicks.

loavesandstitches said...

I think they would be great with whole wheat. I always mean to try adding some, but I always forget.

Cindy said...

Naan has been on my 'baking bucket' list for ages. So I was finally glad to tackle it. I think it is a practice makes perfect kind of recipe. What is so difficult about round??? My last naan was round--larger, well docked and perfect. I like the thinner more well done naan. One recipe with so many possibilities!
Your rounds are perfect!

Sweet and That's it said...

I love using WW flour in my bakings (sweet and salty) and use it in almost everything - you know, to make my conscience feel better.

This recipe is a winner and very versatile

Anonymous said...

what were you making for the jubilee? did you enjoy the festivities? we enjoyed all the things going on on our high street! :) your naan also looks delicious!

Cher Rockwell said...

Panini press - awesome idea :-)
This was such a forgiving recipe, wasn't it?