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.
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.