Oasis Naan {TWD-BWJ}

I am so pleased to be hosting this week’s Tuesdays with Dorie – Baking with Julia recipe! This was a particularly good pick for me, as I love naan but had never made it myself. I’ve had several recipes bookmarked to try at some point, but never quite got as far at making them. So hosting this week finally gave me the push I needed to try my hand at baking naan. And, boy, am I glad it did!

This recipe begins with a batch of Persian Naan dough (recipe below), which was a breeze to throw together. I began by measuring tepid water into my mixing bowl, then sprinkling yeast on top.

The recipe calls for active dry yeast. Since I always use instant yeast, I turned to my handy yeast conversion table and saw that I would need 0.75 teaspoon of instant yeast for every teaspoon of active dry yeast in the recipe. Since the recipe calls for 2 teaspoons active dry yeast, I used 1 1/2 teaspoons instant yeast. I stirred the yeast into the water, then added 3 cups of flour, one at a time, using my dough whisk.

At this point, I put the bowl on the stand mixer and began using the dough hook to mix in the salt and remaining flour.

After mixing in 6 cups of flour, the dough was still quite sticky, so I added more flour, a tablespoon at a time, until it stopped clinging to the sides of the bowl.

It took an additional 7 tablespoons of flour to get the dough to the point where it was tacky but not sticky. The recipe said to knead the dough by hand for 10 minutes. I mixed it on medium-low speed with my stand mixer for about 7 minutes.

I put the dough in a well-oiled bowl, turned it to coat both sides with oil, then set it aside to rise for 2 hours.

After 2 hours the dough had more than doubled in size, which I expected given the amount of yeast in the recipe.

About 15 minutes before the dough reached the 2 hour mark, I put my unglazed clay tiles on the oven rack and began preheating the oven to 500°F. It takes both the oven and the tiles longer than you might think to reach such a high temperature (don’t trust the “oven ready” beeper), and I wanted my tiles to be smoking hot by the time I was ready to begin baking.

While the oven was preheating and the dough finishing its rise, I chopped 2 scallions and got out some coarse sea salt and cumin seeds.

To shape the naan, I divide the dough into 8 pieces. Normally, I scale dough when dividing it. But naan is a rustic bread, so I didn’t really care if the pieces weren’t exactly the same size.

I preshaped each piece of dough into a ball and flattened slightly. Then, working with one dough ball at a time, I rolled the dough into a 6-inch circle, which I sprinkled with water and docked with a fork.

I moved the dough to a pizza peel sprinkled with cornmeal, then rolled out a second dough ball. Once I had two naan on the peel, I sprinkled them with salt, green onion, and cumin seeds.

I loaded the dough into the oven and began preparing the next two dough balls. I baked the naan for about 8 minutes, until they were well puffed and the scallions began to take on some color.

The naan baked up puffier than what I’m used to getting at an Indian restaurant. But it was delicious — better than any restaurant or store-bought naan I’ve ever tried. The bread was soft and chewy, and the cumin and scallions gave it a deep, subtle flavor that definitely reminded me of the best Indian dishes I’ve had.

And speaking of Indian food, I served the naan with homemade butter chicken — a perfect pairing.

If you love naan but have never made it yourself, give this recipe a try. It’s easy, quick, and delicious. You may never buy naan again.

Persian Naan Dough (from Baking with Julia; recipe by Jeffery Alford & Naomi Duguid). Reprinted by permission.

Ingredients

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

Directions

  1. Put the water and yeast in a large bowl and stir to blend. Add 3 cups of the flour, about a cup at a time, stirring in one direction with a wooden spoon [or dough whisk]. Beat for 1 minute, or about 100 strokes, to develop the gluten.
  2. Sprinkle the salt over the mixture and start adding the remaining flour, again about a cup at a time, stirring after each addition and then stirring until the dough is too stiff for you to work. You may not need to use it all.
  3. Turn the dough out onto a lightly floured work surface and knead it vigorously, adding more flour as necessary, until it is smooth and easy to handle, about 10 minutes. [Or mix with stand mixer on medium-low speed with dough hook for about 7 minutes, adding flour as necessary until dough does not cling to sides or bottom of bowl.]
  4. Transfer the dough to a lightly oiled bowl, turning to cover the entire surface with oil, cover the bowl with plastic wrap, and let the dough rest at room temperature until it has more than doubled in bulk, about 2 hours. Don’t worry if it goes longer — it will be just fine. If it’s more convenient, you can put the bowl in the refrigerator and let the dough rise overnight; bring the dough to room temperature before continuing.

Oasis Naan (from Baking with Julia; recipe by Jeffery Alford & Naomi Duguid). Reprinted by permission.

Ingredients

  • 1 recipe Persian Naan dough, fully risen
  • 1 tablespoon coarse salt
  • 2 scallions, trimmed and chopped (white and tender green parts only)
  • 1 teaspoon (approximately) cumin or caraway seeds

Directions

  1. Center a rack in the oven and line with quarry tiles or a baking stone, leaving a 1-inch air space all around. (If you do not have tiles or a stone, place an inverted baking sheet on the oven rack.) Preheat the oven to 500°F. Set aside a baker’s peel or dust a baking sheet with flour.
  2. Divide the dough into 8 equal pieces and roll each piece into a ball; flatten each ball with lightly floured palms. Roll out the dough into circles about 1/4 inch thick and 5 to 6 inches across and sprinkle with water.
  3. Each circle needs to be well pricked all over, with the exception of a 1- to 2-inch border. Traditionally, this is done with a dough stamp, a round utensil with concentric circles of thin spikes. Alternatively, you can use a roller pricker (also known as a pastry docker), the tines of a fork, or the pointy metal loop at the bottom of a whisk. Whatever you choose, you want to prick the dough with determination, flattening the center of each circle.
  4. Sprinkle each center with coarse salt, chopped scallions, and a pinch of cumin or caraway seeds.
  5. Slide the breads onto the hot quarry tiles using the baker’s peel (or slide onto the baking sheet), and bake for 6 to 8 minutes, or until the tops start to color.
  6. Remove the breads and cool on a rack for about 5 minutes before wrapping them in a cotton towel. These are best served warm.
  7. The breads are best eaten shortly after they’re baked, but they’ll keep, wrapped in a towel, for a day. For longer storage, wrap the [fully cooled] breads airtight and freeze for up to a month. Keep the breads in their wrappers while they thaw at room temperature, and then warm them for a few minutes in a 400°F oven before serving.
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72 Comments

  1. July 17, 2013 at 2:32 pm

    […] the recipe visit the sites of our hosts Maggie of Always Add More Butter and Phyl of Of Cabbages & King Cakes or buy the book. For more Oasis Naans look […]

  2. December 26, 2012 at 3:49 pm

    [...] If you want to try these yummy goodnesses please go over to Maggie’s blog Always Add More Butter or Phyl’s blog Of Cabbage & King Cakes [...]

  3. July 6, 2012 at 11:49 pm

    [...] If you want to try these yummy goodnesses please go over to Maggie’s blog Always Add More Butter or Phyl’s blog Of Cabbage & King Cakes [...]

  4. July 3, 2012 at 11:42 am

    [...] Julia. It’s also included in the blogs of Maggie of Always Add More Butter, and Phyl of Of Cabbages and King Cakes. Share this:TwitterFacebookLike this:LikeBe the first to like [...]

  5. Kayte said,

    June 14, 2012 at 9:03 am

    Looks really great…I haven’t gotten to it yet (I sort of panic at the thought of needing to knead dough in my KA since it broke once when I was doing that…so I just need to work myself up to doing it by hand and I probably will soon). Love your process photos…and your finished bread is beautiful. Butter chicken was a perfect serve with that!

    • gaaarp said,

      June 15, 2012 at 6:01 pm

      Thanks. This one was really good, and it didn’t seem to tax my KA at all.

  6. June 10, 2012 at 6:54 pm

    Both versions of this look great. Hope to try the persian naan with the extra diugh in my freezer. Thanks for hosting this week!

    • gaaarp said,

      June 10, 2012 at 7:05 pm

      Thanks. The Persian naan was really good, too. I want to make the dough again and try some other variations.

  7. June 10, 2012 at 12:50 pm

    Your naan looks like it turned out great…love the picture with the full dinner!! :) Thanks for hosting the recipe!!!

    • gaaarp said,

      June 10, 2012 at 7:04 pm

      Thanks! It was fun hosting.

  8. June 7, 2012 at 9:04 pm

    I love the details in your recipe. The naan looks so good!

    • gaaarp said,

      June 7, 2012 at 10:26 pm

      Thanks! This was a great one for me to host. I had this fear that I would chosen to host a recipe then hate it. but this one was delicious!

  9. June 7, 2012 at 1:10 pm

    [...] week’s hosts were Maggie of Always Add More Butter (awesome name!) and Phyl at Of Cabbages & King Cakes. And of course check out all the bloggers and their naans (heh, that word makes me giggle). The [...]

  10. Oasis Naan said,

    June 7, 2012 at 12:56 am

    [...] As a note, as I was taking the naan off of the baking sheet and plating it, I somehow dropped the plate and nearly broke my little toe. Currently it’s bright red and super swollen. A likely injury from plating food. All slight injures aside, this is good bread, and if you’d like to try it out check out the book Baking with Julia, or visit Maggie of Always Add More Butter or Phyl of Cabbages and King Cakes [...]

  11. June 6, 2012 at 11:41 pm

    [...] Of Cabbages and Kings Cake is hosting our recipe this week……grab it on his site and put it at the top of your to do list. They are totally worth the effort ESPECIALLY if you are a bread lover Dream Bake Believe Love! Steffie Like this:LikeBe the first to like this post. [...]

  12. Alice said,

    June 6, 2012 at 5:31 pm

    Are you not doing FFWD anymore? It feels like a lifetime since I have seen a post from you! Your naan looks great, you were a great host and your dinner is making me drool!

    • gaaarp said,

      June 6, 2012 at 9:03 pm

      Thanks! Good to see you, too. I stopped doing FFwD a while ago. No time. I like the more laid-back nature of TWD.

  13. June 6, 2012 at 11:19 am

    [...] our hosts this month for the recipe:  Always Add More Butter and Of Cabbages and Kings Cake. As long as you have a pizza stone this is a very easy and tasty bread that adds a lot of enjoyment [...]

  14. breaddivas said,

    June 6, 2012 at 9:53 am

    Great photo journal. Thanks for hosting!

  15. June 6, 2012 at 12:00 am

    Thanks for hosting. Your naan and butter chicken look great! Thanks for the tip on the yeast conversion. I just used the full amount of instant yeast.

    • gaaarp said,

      June 6, 2012 at 9:04 pm

      I bet it rose like crazy!

  16. June 5, 2012 at 11:55 pm

    [...] on this weeks host’s blogs–   Maggie – Always Add More Butter and  Phyl  – Of Cabbages & King Cakes Share this:TwitterFacebookLike this:LikeOne blogger likes this [...]

  17. A said,

    June 5, 2012 at 11:01 pm

    Nice job! Thanks for hosting!

  18. June 5, 2012 at 10:51 pm

    [...] find the recipe at Maggie’s blog – Always Add More Butter  – or at Phyl’s  blog – Of Cabbages & King Cakes. The recipe calls for 5 cups bread flour and for me it came out to be exactly 2 [...]

  19. Amanda said,

    June 5, 2012 at 10:44 pm

    Thanks for hosting, your naan looks perfect! We enjoyed it too.

    • gaaarp said,

      June 5, 2012 at 10:57 pm

      Thanks, Amanda. What a great recipe!

  20. Lynn said,

    June 5, 2012 at 9:29 pm

    I love your tiles. So much better than my pizza stone! Thank you for hosting!

    • gaaarp said,

      June 5, 2012 at 9:37 pm

      Thanks! The tiles are great. I highly recommend them.

  21. June 5, 2012 at 9:21 pm

    Your naan turned out great! I enjoyed your pictures and baking along with you! :) Thanks for hosting this recipe!!

    • gaaarp said,

      June 5, 2012 at 9:29 pm

      Thanks! This was a great recipe to host. Delicious, easy, and fun!

  22. Kathy said,

    June 5, 2012 at 7:31 pm

    Your naan looks perfect! Love those tiles…would love to get some for my next baking project! Thanks for hosting…nicely done!!

    • gaaarp said,

      June 5, 2012 at 9:00 pm

      Thanks. I love the tiles. One of my favorite kitchen toys.

  23. oven chaos said,

    June 5, 2012 at 6:07 pm

    I am impressed by the baking tiles in the oven. Did you get the lines from the tiles on the naan crust? That would have been lovely! Thanks for hosting this week!

    • gaaarp said,

      June 5, 2012 at 8:59 pm

      I didn’t notice lines on the crust. That wiuld have been cool.

  24. June 5, 2012 at 5:13 pm

    [...] parties. (Check out the naan recipe at this week’s host blogs: Always Add More Butter and Of Cabbage & King Cakes.) They both have flour, yeast and water..how different could they be? Well, it turns out there are [...]

  25. June 5, 2012 at 3:50 pm

    [...] can find the recipe at on the blogs of our hosts, Maggie at Always Add More Butter, and Phyl, at Of Cabbages and King Cake, and you’ll find the links from all the participating bakers on the Tuesday’s with Dorie [...]

  26. Dawn said,

    June 5, 2012 at 2:55 pm

    Thanks for hosting!! We all enjoyed our naan as well. :)

    • gaaarp said,

      June 5, 2012 at 5:41 pm

      It was truly my pleasure!

  27. teaandscones said,

    June 5, 2012 at 2:46 pm

    GOOD looking NAAN. Isn’t it fun making it. This is my new go too!! Great pics.

    • gaaarp said,

      June 5, 2012 at 5:41 pm

      Yes, we loved it! I don’t know why I never made naan before. It’s so easy and good!

  28. Marlise said,

    June 5, 2012 at 2:23 pm

    Great descriptions of the baking process. Your’s look great! Thanks for hosting.

    • gaaarp said,

      June 5, 2012 at 5:42 pm

      Thanks. It helps when I go back later to read about what worked, what I’d do differently, etc.

  29. June 5, 2012 at 1:24 pm

    Looks great.

  30. cindy said,

    June 5, 2012 at 10:53 am

    Naan has been on my ‘baking bucket’ list for ages. What a yummy bread. I can’t wait to make it again and perfect my ‘circles’! Great photos and instructions. Great TWD/BWJ recipe!

    • gaaarp said,

      June 5, 2012 at 5:44 pm

      I’ve been wanting to make it for some time, too. What else is on your bucket list for baking?

  31. Ei said,

    June 5, 2012 at 9:35 am

    I think I should have mixed mine in my kitchenaid instead of doing it by hand. My end product was like a pizza, and I think it’s b/c I added too much flour. Your butter chicken looks perfect!!

    • gaaarp said,

      June 5, 2012 at 5:45 pm

      Thanks! There was NO WAY I was kneading this by hand. And I’m glad I didn’t, as it seems like it would have been easy to add too much flour.

  32. June 5, 2012 at 9:29 am

    Thanks for hosting, your result looks wonderful

    Ulrike @Küchenlatein

  33. Ckay said,

    June 5, 2012 at 8:18 am

    Hi, thanks a lot for hosting and thanks a lot for all the great picutures.
    I was so pleased I had the time to make this recipe: a soft winner!

    • gaaarp said,

      June 5, 2012 at 5:48 pm

      This was a great recipe, wasn’t it?

  34. June 5, 2012 at 8:14 am

    [...] If you want to try making them yourself, you can visit Always Add More Butter or Of Cabbages and King Cakes. [...]

  35. judy said,

    June 5, 2012 at 7:35 am

    Love your photos. I really enjoyed this recipe. Thanks for hosting.

    • gaaarp said,

      June 5, 2012 at 5:48 pm

      You’re welcome!

  36. June 5, 2012 at 6:43 am

    Yum, yours turned out so well! So did your Persian Naan. What recipe did you use for the Butter Chicken? I saw your post and it inspired me, so I made Butter Chicken to go with my naan, too! Thanks for the great idea :)

    • gaaarp said,

      June 5, 2012 at 5:49 pm

      Thanks! I used a recipe from Allrecipes. It’s on my Pinterest pagge (username: gaaarp). It was good, but needs a little tweaking to be great.

  37. jennrag said,

    June 5, 2012 at 6:13 am

    Your naan looks beautiful – especially when flanking butter chicken!

    • gaaarp said,

      June 5, 2012 at 5:50 pm

      Thanks — it was really good.

  38. June 5, 2012 at 3:04 am

    [...] Phyl Of Cabbages and King Cakes [...]

  39. June 5, 2012 at 12:35 am

    [...] Is it Tuesday again?  It seems like I just posted for TWD.  Well, here we are again with the first recipe for June, Oasis Naan.  Naan is a bread made and eaten in Northern India.  You can find the recipe in Baking with Julia, or on the blogs of my fellow TWD bloggers, Maggie and Phyl. [...]

  40. June 4, 2012 at 10:07 pm

    That looks, great, Phyl! I definitely want to make it soon. (My work schedule is ridiculous right now, but hopefully will ease up soon.) I need to remember to buy some cumin seeds.

    • gaaarp said,

      June 4, 2012 at 10:18 pm

      I have more cumin seeds than I’ll ever use. Stop by and I’ll give you some.

  41. cathleen said,

    June 4, 2012 at 10:04 pm

    I wish our naan turned out soft and chewy – just the way we like it. I may try again in the future. Thanks for hosting.

    • gaaarp said,

      June 4, 2012 at 10:20 pm

      I’ve read a number of posts where people said it was hard or crispy. Mine was soft, pillowy, and delicious! Definitely worth repeating.

  42. June 4, 2012 at 9:41 pm

    [...] I had to make the dough anyway, I decided to make some Persian and some Oasis Naan. Check out the Oasis Naan post for the recipe and instructions for making the [...]

  43. June 4, 2012 at 9:40 pm

    [...] blog – Always Add More Butter – or at Phyl’s blog – Of Cabbages & King CakesOf Cabbages & King Cakes Share this:TwitterFacebookLike this:LikeBe the first to like this [...]

  44. Cher said,

    June 4, 2012 at 6:32 pm

    It looks good :-) Indian Butter chicken is some pretty addictive stuff…. Great choice,
    Thanks for hosting this week.

    • gaaarp said,

      June 4, 2012 at 7:38 pm

      My wife asked why I don’t make Indian food more often!

  45. Cynthia L said,

    June 4, 2012 at 10:59 am

    Your naan looks wonderful! My daughter was home from college and we made this together. It was a lot of fun! We had a few laughs and really enjoyed the end product. Your butter chicken looks great. We grilled Shish Ka Bob to go with ours!

    • gaaarp said,

      June 4, 2012 at 7:37 pm

      I bet it was great with Shish Ka Bob! I could see piling the meat and veggies on the bread and eating it pita-style.


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