TWD: Oasis Naan
This week’s Tuesdays With Dorie assignment was Oasis Naan and is hosted by Maggie and Phyl.
I’ve made naan on my own before and really enjoyed the process, so I was looking forward to this one. The directions said to pretty much do the whole thing by hand but let’s be honest, I’m too lazy for that. My faithful mixer did the bulk of the work for me and I got a really beautiful dough out of it.
It was also supposed to take about two hours to double in size while rising, but mine went nuts and within an hour it was ready to go. In fact, I had set a timer for two hours to give myself some kind of timeline, and by the time the timer went off (I forgot to unset it), the naan was all out of the oven and cooling already.
As you can see, I didn’t add any chopped green onions to the tops of mine, though I would have really liked to. I actually bought the onions to split between this recipe and my Korean short ribs, but when I made the short ribs I completely spaced and used the whole bunch, forgetting that I was going to have it pull double duty. Oh well.
I used the tines of a fork to do the docking, but they still got a good bit of rise in the oven. The tops are sprinkled with kosher salt and cumin, which is a really amazing combination that I would have never thought to sprinkle over bread like this. I like any project that allows me to use my pizza stone, and the girls got a kick out being the dough droppers (carefully supervised, of course).
I served these with dinner last night, which was ham and white beans, and you would not believe the reception it got. Dinner got a gold star from everyone.
Funny, mine ended up rising for 3 hours! It still turned out great, though. Yours looks super yummy, good idea using ground cumin. I forgot to buy whole cumin seeds and just left them off.
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Your naan looks gorgeous. This recipe is definetly a keeper.
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You baked great naan! Maybe it was a hot day and your bread rose too fast. I´m glad the whole family enjoyed it so much.
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I always have difficulties to keep the center flat with these Bialys and now with the naan. I think we should work on our pricking technique, but isn’t it the taste that counts?
Ulrike @Küchenlatein
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I was surprised at how fast it was too!
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My whole family loved these as well! And yes, I had naan, by itself, for lunch thereafter for several days. 😉
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Perfect looking naan! Very yummy! I really loved these…will definitely make them again.
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I loved the cumin and salt combo too. Your naan looks so professional. Great job!
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you got some nice color on your naan. looks delish!
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It was a nice recipe, wasn’t it? I like the dock marks from your fork 🙂
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Naan has been on my ‘baking bucket list’ for ages. It was a fun bread to make. I need some practice on making them round but they were yummy.
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These look lovely – I totally went “Team Mixer” on this one as well 🙂
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I’m with you and Cher — why go all carpel tunnel when the KA works just as well? Yours look so evenly shaped. Mine were Frankenstein-esque when viewed all together, but tasty and perfectly acceptable when taken separately.
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I love recipes like this when you can pair it with dinners to have some great, fresh baked goods with! Yours looks great! I didnt do any greens on mine either…!
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I have no qualms in letting my mixer do the work. That’s what it’s there for! Tasty looking naan.
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I agree that the combination of a little salt and cumin on the dough was amazing!! Beautiful shots and you have a beautiful blog!
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