Naaa na. Na na naaaa na. Hey hey hey. Goodbye. Alright don’t get your panties in a wad. You didn’t think I’d leave you all fine folks, did ya?
It’s (finally) time for another Tuesdays with Dorie: Baking with Julia. This weeks recipe is Oasis Naan.
You can eat it for dinner.
You can eat it on a binder.
You can slather it with jam.
Or eat it with your ham.
Bread can be a little funny.
Although, I wouldn’t pair it with caramel toffee.
Okay. All kidding (and rhyming) aside, this recipe involved dough. Duh! I don’t like dough, but this recipe wasn’t too difficult. We have a love/hate relationship, dough and I. It does require sesame seeds and caraway seeds. I incorporated neither in this recipe due to digestive reasons. After the substitution, the naan became pizza shaped bread with a cumin and salt topping. I’m okay with that. Joe approved, too. Oh! I didn’t add scallions because I couldn’t find them at the store. I’m sure they were there. I’ve never cooked with scallions. I’m an onion kinda girl. Did I divert too far from the recipe? Meh.
The recipe required baking stones. My at-home pizzeria missed the memo on this one. To substitute, the recipe said to use an inverted cookie sheet. I used a pizza pan with holes. It worked well.
My big freak out moment came when 6 minutes was up on my timer. I turned on the oven light and checked out my naan with eager anticipation. The naan didn’t look done. It was pretty poofy and white. At 500 degrees Fahrenheit, I didn’t want to leave it in too long. I’m not a fan of rock hard bread. I am a fan of rock hard abs.
It’s not the most prettiest bread, but it was pretty darn tasty. It dries out quickly and the bread poofed up a little more then I would have liked, but I’m satisfied.
To make this fantastical naany naan, head on over to Always Add More Butter from Maggie and Of Cabbages & King Cakes by Phyl. Go make it! Maybe you’ll get rock hard abs. My money is on a six pack after 4 of these babies.