P & Q: FINALLY (and sorry) Oasis Naan

Sorry, folks, I had the Project That Took Over My Life going on.  Anyway, what do you want to know?

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35 thoughts on “P & Q: FINALLY (and sorry) Oasis Naan

    • Mine came out poofier than I’m used to with naan, but oh-so-delicious!

      I’m not sure it’s possible to dock them sufficiently with a fork. I poked the living daylights out of mine, and they still puffed WAY UP.

    • I docked the bejeezus out of mine, multiple times, and they still puffed way up. For the last one, I poked it immediately before sticking it in the oven, and it came out the flattest.

    • Thank you, thank you! First for the instant yeast conversion. Second for the mixer instructions. I almost didn’t make this til I saw your post. It helped me soooo much!!

  1. I have a question, prob for Jules. I see that these use the Persian naan as the base dough. Does that mean we are ticking off two recipes here and won’t be doing Persian naan on its own later? If that’s the case, I’ll make a full batch (instead of my standard half) to do some each way.

  2. I’m making mine to go with dinner tonight. Has anyone tried keeping them for a day or two and then reheating in the oven? There are only 2 of us here. I’m thinking of baking half the dough as Oasis Naan and saving the rest in the freezer to try the Persian Naan later on. Or, do you think the dough would keep for a day or two in the back of the fridge where it’s coldest and I could just bake the rest of the dough then? I do this with pizza dough all the time, it’s usually even better after being in the fridge for a couple of days.

  3. it took nearly 7 cups of flour to make mine even a little bit less sticky. the bread was delicious. I completely forgot to dock one of them and it puffed up–pita like. it still tasted great!

  4. Had high hopes for this recipe. Turned out beautiful and flavorful, but also on the dry side. Anyone make the Génoise for the strawberry cake? No way will I get three layers out of it.

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