I've never eaten naan before, and have certainly never baked it before. Needless to say, I was a bit nervous about this week's Tuesdays With Dorie recipe. Once I read over the recipe, however, I realized it isn't a complicated recipe at all. I approached Baking Day with confidence!
You begin by making a simple yeast dough with flour, yeast, and salt. After rising, form the dough into eight flat rounds.
The dough is soft and so easy to work with. Sprinkle each circle with water and prick all over with a fork, leaving a 1-2 inch edge. Sprinkle with coarse salt and scallions (or sesame seeds as I did). The recipe also suggested cumin or caraway seeds, but I had neither.
The naan is baked at a very high temperature--500 degrees--for 6 to 8 minutes, though mine took almost double that time. (Admittedly, my naan was not rolled as thin as they suggested in the recipe.) Traditionally, naan is baked on hot quarry tiles or stones. While I do have several baking stones, I grabbed my thinnest baking sheet, hoping it would help in baking these more quickly.
Once the naan came out of the oven, I could hardly wait to rip into one and taste. The texture is chewy like a bagel, but also reminds me of a soft pretzel. The salt and sesame seeds on top give a wonderful taste!
My whole family enjoyed this recipe, and I'll definitely make these again! My photographs make the naan appear very pale, but in actuality, they were a nice golden brown. :)
Today's TWD hosts are Maggie of Always Add More Butter and Phyl of Of Cabbages and King Cakes. Please visit their blogs for the complete recipe for Oasis Naan!