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Blog

Oasis Naan

Patricia Reitz

Oasis Naan - ButterYum

Oasis Naan - ButterYum

It's hard to believe a few simple ingredients can result in something so flavorful and satisfying.  If you've never made naan, it's pretty easy.  I mixed and kneaded the dough in my stand mixer, then let it rest for 2 hours before shaping and baking.  The unbaked dough is fairly flavorless, but the salt, cumin, and scallion topping completely transform the bland dough into something amazingly irresistible - my family gobbled them up before our dinner made it to the table.

parchment circles

parchment circles

dough rolling into small balls and placed on parchment

dough rolling into small balls and placed on parchment

the dough is flattened and "docked" with a fork

the dough is flattened and "docked" with a fork

then sprinkled with salt and ground cumin, a crazy good flavor combo

then sprinkled with salt and ground cumin, a crazy good flavor combo

and scallions - we like lots of scallions - mmmmmm

and scallions - we like lots of scallions - mmmmmm

a searing hot pizza stone is the perfect baking surface

a searing hot pizza stone is the perfect baking surface

for some reason, this batch turned out a little on the puffy side, but they were just as delicious as the others a pizza peel makes it easy to put them in and take them out of the oven

for some reason, this batch turned out a little on the puffy side, but they were just as delicious as the others

a pizza peel makes it easy to put them in and take them out of the oven

Oh how I wish you could smell them

Oh how I wish you could smell them

check out how nice the bottoms bake using a pizza stone

check out how nice the bottoms bake using a pizza stone

I love using parchment when I bake bread - no messy flour or cornmeal burning in my oven

I love using parchment when I bake bread - no messy flour or cornmeal burning in my oven

time to dig in - see ya!

time to dig in - see ya!

Oasis Naan

makes 8 round breads

Printable Recipe

Ingredients

Naan Dough:

  • 2 1/2 cups tepid water (80-90F)
  • 2 teaspoons active dry yeast
  • 5-6 cups bread flour or unbleached all-purpose flour
  • 1 tablespoon Kosher salt

Topping:

  • 1 tablespoon Kosher salt
  • 2 scallions, minced
  • 1 teaspoon ground cumin

Directions

To Make the Dough:

  1. In the bowl of a stand mixer fitted with a dough hook, combine yeast, water, and 3 cups of flour; blend on medium-low for about 1 minute.  
  2. Stop mixer and sprinkle salt over dough.  
  3. Turn mixer back on and continue adding the remaining flour, again a cup at a time, until the dough won't accept any more flour (you may use all 6 cups).  
  4. Continue kneading with the dough hook for about 5 minutes.
  5. Transfer the dough to an oiled bowl, being sure the entire ball of dough is covered with oil.  
  6. Cover bowl with plastic wrap allow the dough to rest at room temp for about 2 hours until it more than doubles in size.  Alternately, bowl can be placed in the refrigerator overnight, allowing the dough to return to room temperature before proceeding.
  7. Place a pizza stone on the center oven rack and preheat oven to 500F for about an hour.
  8. Deflate risen dough and divide into 8 equal pieces and roll each into a ball on a lightly oiled surface and place on the center or a pre-cut parchment circles (I used 6-inch parchment).  
  9. Flatten balls into 5 or 6-inch flat rounds.  
  10. Use a fork or dough docker to "dock" the center of each dough, stopping about an inch from the edge.  
  11. Sprinkle docked centers lightly with water and sprinkle evenly with salt, ground cumin, and minced scallions.  
  12. Bake naan, on parchment, on preheated pizza stone for 6-8 minutes, or until the top of each starts to color.  
  13. Cool on a rack for 5 minutes before peeling off the parchment paper.  
  14. Best served warm and eaten right away.   

Notes:  

  • May be stored for up to a day wrapped in a towel, or frozen in an airtight container for up to a month.
  • Rewarm in a 400F oven for a few minutes before serving.
  • The recipe divides in half perfectly.

adapted from Baking with Julia