Tuesday, June 5, 2012

Oasis Naan

Twice a month the Tuesdays with Dorie crowd bakes from Baking with Julia.  This week the recipe is Oasis Naan, a flat bread made of a very plain dough, seasoned with coarse salt, scallions, and cumin before it goes into the oven.  It's supposed to be a FLAT bread.  To make it flat, you roll it out and prick it determinedly with a fork.  Actually, you're supposed to use a special tool.  Perhaps the tool really is important, because mine were rather poofy.
Or maybe too much yeast.  Or maybe mine was determined to be poofy -- take a look at the bubble that formed when the dough was rising:

I chose to let the bread dough rise overnight in the fridge.
It rose beautifully and grew an impressive bubble!

I divided the dough into 8 more or less equal parts and let them come to room temperature.

Rolled them out, dribbled on water, pricked them, sprinkled on salt, scallions and cumin.
Into the oven on the pizza stone.

They came out poofy.  Here they are, cooling off.

Served warm with hummus, olives, carrot, celery and red pepper sticks,
stuffed grape leaves, mushroom & tomato bruschetta with parmesan . . .  

. . . an assortment of cheese and a bottle of wine!

A delightful dinner!