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50 Recipes 2011, #37: Persian naan
Sep. 29th, 2011 09:57 pmI was making one of those last-day-before-next-CSA-pickup soups -- all the random squash I had lying around, some dinosaur kale, and a little leftover linguiça -- but I had nothing starchy to dip in it. I very nearly made crackers from the King Arthur Flour bread book, but instead decided to reach for a cookbook I hadn't touched in a while: Baking With Julia.
That's where I found this simple recipe I was able to throw together during a short break, leaving it to rise for a couple of hours while I finished up the day's work. All you need is flour, salt, yeast, and water, and when I decided the sesame seeds I had lying around were probably too old to use as a topping, fresh-ground pepper and a little fleur du sel seemed like perfectly adequate substitutes.
The final texture was probably not as soft as it should have been, if only because my aged oven can't quite hit 500 degrees, not even with the pizza stone inside; that meant baking the naan for a good fifteen minutes instead of five to hit the right level of doneness.
But you know what? I don't care, because first of all, it tasted terrific, and second, LOOK AT HOW PRETTY IT IS.
Next up: cupcakes, baby!
That's where I found this simple recipe I was able to throw together during a short break, leaving it to rise for a couple of hours while I finished up the day's work. All you need is flour, salt, yeast, and water, and when I decided the sesame seeds I had lying around were probably too old to use as a topping, fresh-ground pepper and a little fleur du sel seemed like perfectly adequate substitutes.
The final texture was probably not as soft as it should have been, if only because my aged oven can't quite hit 500 degrees, not even with the pizza stone inside; that meant baking the naan for a good fifteen minutes instead of five to hit the right level of doneness.
But you know what? I don't care, because first of all, it tasted terrific, and second, LOOK AT HOW PRETTY IT IS.
Next up: cupcakes, baby!