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!
