This week, we revisited a recipe we prepared once before because part of baking every recipe in a cookbook means that on occasion, you make a recipe more than once. Sort of. The dough for Persian Naan is also the dough used for Oasis Naan, a flat bread we made way back when I lived in Nashville. The dough is quick and easy to mix and only requires a single rise until doubled before being shaped and baked.
The bread is not one that holds well and as a result, I made half the recipe. Considering that the loaves are stretched until they are about 18 inches long, halving the recipe really made sense. My loaves were only about 12 inches long which fit my baking stone with room to spare. After dividing, preshaping and resting the dough while the oven heated, the dough was heavily dimpled with wet fingertips before the stretching began.
My first loaf inflated like a balloon in the oven so I chose to dock the rest of them to prevent them from looking more like a bread pillow than a bread sheet.
The recipe called for a simple topping of sesame seeds and I stuck to the recipe this time out. It was chewy and pliable with a light crust, perfect for scooping up stuff or wrapping around something while it was warm. My plan is to tear off pieces and eat it with some roasted vegetables for dinner.
Hard to believe but we have been baking the recipes from the book Baking with Julia for four years! We are getting close to the end of the book but we also have a group that is baking the entire book Baking Chez Moi. This week, I saw a tweet from Dorie about her new book-it is about cookies, that could be fun to bake through. Join us, pick up a copy of either book and bake along. Visit the website for a list of the recipes we have made and to see what is up next. To see how the rest of the bakers made out this week, check out the LYL page.