Tuesday, June 5, 2012

TWD--Oasis Naan

The Oasis Naan, the latest Tuesdays with Dorie assignment, was not at all what I expected. I have tasted naan once at an Indian restaurant, and I remembered it as being much like an Arabic flatbread; not puffy but relatively flat.

When I read through the ingredients I realized this was basically the formula for French bread. And mine ended up tasting like French bread and looking like French bread once it was cut.

I decided early on to cut the recipe in half, make one naan round and use the rest of the dough for focaccia. The dough was somewhat slack, so I folded it after one hour to help give it structure.

 I portioned the half recipe into fourths, patted one fourth into the five- to six-inch round, then poked away at the dough with the round end of my wire whisk. I wet the dough, added chopped scallion and cumin.

After baking the round for about five to six minutes at 500 degrees, I was surprised to see a puffy end product. After letting it cool, I sliced it, and the crumb was holey, much as a French baguette would be studded with holes. I tried some hummus on one slice, some pimento cheese on another. Both were yummy.

I patted the other three-fourths of the dough into a 9-inch pan, let it rise once, dimpled it with my fingers and poured some olive oil in the holes. I then sprinkled kocher salt and rosemary over the entire surface and baked the foccacia at 500 degrees for 13 minutes. I did not get the oven spring I got with the naan, and I reasoned that was because I let it rise before dimpling it. If I had it to do again, I would bake it after shaping as I did the naan. I am now going to research other recipes for naan and see if they differ from the one in Baking with Julia.


  1. Oh, your focaccia looks so good with the rosemary and everything! And your naan so cute and puffy :D I think maybe you were supposed to poke it with the bottom of the wire whisk rather than the circle on the handle?

  2. Both your naans look lovely. I espeially like the focaccia. My naan puffed up too, but still it's a good recipe.

  3. Lovely naan…great idea to make focaccia with the dough! It was delicious!

  4. They look great - this was very similar to a focaccia dough - I guess it's all in the handling.

  5. some docking will bring down the puffiness and make it more like naan and less like french bread :)