What I really want to know is What Was the Project??????
Hehe. I help organize a half marathon/10k/5k in Kansas City. The race was this past weekend.
Funny! I was in KC Memorial weekend and thought of joining a run I saw there… Went to Jiggle Jam instead….
Mine are in the over now. They are poofing up quite a bit–will update when I taste them!
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.
The link will go live at midnight Monday night/Tuesday morning Eastern time.
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!!
DELICIOUSLY PUFFY!
mine are in the oven. i am thinking of making some plain ones with salt and using them for peanut butter sandwiches for school lunch boxes tomorrow.
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.
That’s a great question, Steph. Wondering the same thing myself.
Hi Steph, they are sooo good, that you’ll probably make them again :-)
… but I was wondering the same.
Mine poofed big-time, too, so I used the poky side of a plastic meat mallet to dock… that made them nice & flat!
I’ve made the dough and it will refrigerate overnight. I haven’t kneaded by hand in ages. I’m tired!
I’ve mixed 3 kind of flours: bread flour, whole wheat spelt flour and all-purpose flour.
It’s a lovely bread dough!
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.
Steph, thanks for the awesome link! If I’d known, I would have made the dough yesterday :) I’m almost tempted to put it off until tomorrow because we’re going to end up with a very late dinner (it’s 7:30 here and the dough should be ready at 9) AND I have leftovers in the fridge that need to be eaten up. My post would go up tomorrow night if I do that, but still on Tuesday!
Hi Cheese! I made the naan when it was just my son and I at home eating them so I had ton leftover. I reheated them the next day on my pizza stone at 350 for maybe 5 minutes. They were a tiny bit chewier than on day one, but still tasted just as good. I kept mine wrapped overnight in a kitchen towel per the recipe instructions.
Renee, thanks for the tip! I did read that in the book but wasn’t sure just how long they’d stay tasty. What I’m going to do is bake half of the naan and freeze the other half of the dough for later.
Made this on Saturday and gave away half of it to friends. Great recipe and fun to try!
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!
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.
I liked making it and how it tasted but I also found it on the dry side.. Haven’t tried the genoise yet..
i made the genoise. just cut mine into two layers instead of three.
Ditto on the genoise comments. Barely got two layers. My naan was soooo yummy even though I completely forgot to knead it!
Did everyone really knead this BY HAND??!! I am not sure I believe in that kind of thing.
Well, firstly I’ve used my hand to switch on my KA :-) – It did most of the job!
But I still had to knead it by hand …for a very short moment.
I enjoy kneading by hand – it adds to the whole ambience of making bread from scratch. I’m the same with with wine – must have a cork. :)
You are definitely right, Cathleen.
Ups, it’s already Tuesday (00:03) here! Let me run to my blog and press “publish”.
Hope to see you there :-)
no way. i did it in the food processor, just like i make pizza dough.
It’s my blog’s first birthday today! I have been busy making cake pops … but the naan will be published on time — loved making it too :)
Tuesdays with Dorie 
What I really want to know is What Was the Project??????
Hehe. I help organize a half marathon/10k/5k in Kansas City. The race was this past weekend.
Funny! I was in KC Memorial weekend and thought of joining a run I saw there… Went to Jiggle Jam instead….
Mine are in the over now. They are poofing up quite a bit–will update when I taste them!
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.
Mine are done. Here is the link to my host post: http://wp.me/pwL3l-UO
The link will go live at midnight Monday night/Tuesday morning Eastern time.
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!!
DELICIOUSLY PUFFY!
mine are in the oven. i am thinking of making some plain ones with salt and using them for peanut butter sandwiches for school lunch boxes tomorrow.
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.
That’s a great question, Steph. Wondering the same thing myself.
Hi Steph, they are sooo good, that you’ll probably make them again :-)
… but I was wondering the same.
Mine poofed big-time, too, so I used the poky side of a plastic meat mallet to dock… that made them nice & flat!
I’ve made the dough and it will refrigerate overnight. I haven’t kneaded by hand in ages. I’m tired!
I’ve mixed 3 kind of flours: bread flour, whole wheat spelt flour and all-purpose flour.
It’s a lovely bread dough!
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.
Hey Cheese with Noodles…see this article. It’s written by the authors of this BWJ recipe, and on the second page they discuss fridging and freezing extra naan dough.
http://www.finecooking.com/articles/how-to/tandoori-naan-flatbreads.aspx
Steph, thanks for the awesome link! If I’d known, I would have made the dough yesterday :) I’m almost tempted to put it off until tomorrow because we’re going to end up with a very late dinner (it’s 7:30 here and the dough should be ready at 9) AND I have leftovers in the fridge that need to be eaten up. My post would go up tomorrow night if I do that, but still on Tuesday!
Hi Cheese! I made the naan when it was just my son and I at home eating them so I had ton leftover. I reheated them the next day on my pizza stone at 350 for maybe 5 minutes. They were a tiny bit chewier than on day one, but still tasted just as good. I kept mine wrapped overnight in a kitchen towel per the recipe instructions.
Renee, thanks for the tip! I did read that in the book but wasn’t sure just how long they’d stay tasty. What I’m going to do is bake half of the naan and freeze the other half of the dough for later.
Made this on Saturday and gave away half of it to friends. Great recipe and fun to try!
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!
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.
I liked making it and how it tasted but I also found it on the dry side.. Haven’t tried the genoise yet..
i made the genoise. just cut mine into two layers instead of three.
Ditto on the genoise comments. Barely got two layers. My naan was soooo yummy even though I completely forgot to knead it!
Did everyone really knead this BY HAND??!! I am not sure I believe in that kind of thing.
Well, firstly I’ve used my hand to switch on my KA :-) – It did most of the job!
But I still had to knead it by hand …for a very short moment.
I enjoy kneading by hand – it adds to the whole ambience of making bread from scratch. I’m the same with with wine – must have a cork. :)
You are definitely right, Cathleen.
Ups, it’s already Tuesday (00:03) here! Let me run to my blog and press “publish”.
Hope to see you there :-)
no way. i did it in the food processor, just like i make pizza dough.
It’s my blog’s first birthday today! I have been busy making cake pops … but the naan will be published on time — loved making it too :)
Happy Bloggy Bday! :)
here’s my link:
http://rachelwegs.wordpress.com/2012/06/05/midnight-at-th…yeah-yeah-yeah/ it should post right after midnight (at the Oasis ha ha)
I kind of like kneading by hand, but 10 min. is about my limit