Is it Tuesday again? It seems like I just posted for TWD. Well, here we are again with the first recipe for June, Oasis Naan. Naan is a bread made and eaten in Northern India. You can find the recipe in Baking with Julia, or on the blogs of my fellow TWD bloggers, Maggie and Phyl.
I really enjoyed learning how to make this bread. I like the learning process for recipes in general, more than eating the item. And I like that I can get my kids involved in the process. While my mother is an excellent cook, I don’t remember helping her cook at home. My job was more to set the table, or clear the table. I do remember helping make challah when I was a teenager, but that was about it.
My kids and I started out making the dough out of yeast, warm water, salt, and flour. Both kids were begging to help stir the mixture.
After kneading for 10 minutes. I put the dough in a bowl to rise in my unheated oven for 2 hours.
Then out of the cool oven, divided dough into 8 even pieces, and rolled and flattened into rounds. The kids got busy either pricking with the fork or sprinkling on the scallions and cumin seeds.
I do have to say that we needed more scallions and cumin seeds half way through the rounds. During this time, I preheated the oven to 500 degrees and added an upside-down baking sheet in the middle shelf in the place of a baking stone.
The recipe says to make the rounds right before putting them into the oven. I decided to make the rounds and pile them on top of each other with wax paper in between. BAD IDEA!!! The dough rounds stuck to the wax paper and I could not get them off without ripping the paper. My perfect little rounds had to be peeled and scraped off the wax paper. It was not pretty. I threw away one of the rounds that could not be salvaged. The others became pointy ovals.
The baking sheet held 3 naans baking at the same time. It worked great. I did have to keep my eye on them because the naan went from light to dark pretty quickly.
We ate the naan with an uninspired meal of salmon and potatoes. Since I put all my energy into making the bread, the actual dinner part was an afterthought. Anyway, it would have been much better to have served this with something sloppy, like a curry or a stew, where the bread could have been used to mop up the sauce. I will make this again when I have the right meal to serve it with.
In two weeks we will be making a French Strawberry Cake. Looking forward to serving it to company. Check back soon!