Tuesdays with Dorie BWJ: Persian Naan

April 5, 2016 at 12:02 am | Posted in BWJ, groups, savory things, tuesdays with dorie, yeast breads | 8 Comments
Tags: baking, bread, savory

This Persian Naan flatbread from Jeffrey Alford and Naomi Duguid uses the very same dough as the Oasis Naan we did almost four years (what the –??) ago. So I’ve kinda done this one before, but it’s been a while. The dough is actually as simple as it gets– water, flour, yeast and salt. One proof, then shape and bake. The book instructions call for making it by hand…last time I used the food processor…this time I used the KitchenAid…do what you like and rest assured that it will all be good.

The dough bakes up nice and puffy and chewy. It didn’t brown so well on top, so I brushed a little melted butter on at the halfway point and gave the naan an extra couple of minutes in the oven to get a bit of golden spotting. This was a nice bread to have with our Sunday morning fried eggs and avocado. It kind of reminds me of the grocery store Turkish pide bread that I fell in love with when we lived in Oz, but can’t get here.

For the recipe, see Baking with Julia by Dorie Greenspan. There’s also a video of Alford, Duguid and Julia making the bread together, and the authors wrote this article that gives more naan tips. Don’t forget to check out the rest of the TWD Blogroll!

8 Comments »

RSS feed for comments on this post. TrackBack URI

Nom nom nom…that looks very delicious. I might just pop down to the bakery and grab a loaf for dinner tonight! (And grab some flour to make it on the weekend) margaret

Comment by mawarre— April 5, 2016 #

Reply
This recipe is easy to use-I think it is one I will use again. Finally found nigella seeds and forgot to use them-I assume that is what you used, or are they black sesame seeds? When we lived in Nashville, there was a Kurdish bakery near us and we would buy fresh naan from the ladies making it as they pulled it from the tandoori-how I miss that!

Comment by alisahuntsman— April 5, 2016 #

Reply
- Yes, they are nigella seeds.
  
  Comment by steph (whisk/spoon)— April 6, 2016 #
  
  Reply
They look fabulous with the black sesame seeds. Mine too needed longer in the oven to brown up a bit.

Comment by sunshine x 2— April 5, 2016 #

Reply
How did I not think about adding black sesame seeds? Good idea of using them.

Comment by Shirley (Flourishen Test Kitchen)— April 5, 2016 #

Reply
- Actually they are nigella seeds, which I forgot to mention in my post.
  
  Comment by steph (whisk/spoon)— April 6, 2016 #
  
  Reply
That naan looks so delicious, Steph! Would love to bite into one right now:)

Comment by saffronandhoney— April 7, 2016 #

Reply
Delicious!!

Comment by Archana— May 23, 2016 #

Reply