Tuesdays with Dori’s recipe for this week was flat bread, but I didn’t exactly get flat bread. What I had was good and we ate it all, but it wasn’t very flat.
I only made half the recipe because there are only two of us and it said this was best eaten when just baked. Since I was only making half the recipe I decided to let my Zojirushi bread machine do the kneading, which worked out fine. I put the dough in the refrigerator to rise because I had to leave for several hours, then took it out of the refrigerator and let it sit for about an hour and a half before shaping and baking. Half the recipe made four naan. I don’t have dough stamp or a pastry docker as was recommended in the book, so I used a fork to prick the dough full of holes. The dough was warm and my kitchen was warm, especially since I was preheating the oven to 500 degrees AND it was over 80 degrees outside, so it seemed the dough rose up almost as fast as I rolled it out.
I do have a baking stone and so I baked them directly on the stone. It was still edible the next day, but it is at it’s best right out of the oven. I love the taste of cumin, so I was generous in sprinkling it on the top of the bread.
This naan recipe was contributed to the book by Jeffrey Alford and Naomi Duguid. I have a Dal recipe of theirs that I printed from the Food Network in 1997!!! Wow that’s old for the internet. So we had Oasis Naan and Dal for dinner. I checked and the dal recipe is still available on the Food Network site, Lentils with Garlic, Onion, and Tomato. I always make it with yellow dal. They look like yellow split peas. My first yellow dal was purchased at an Indian specialty store, but I have also found it in my local health food store.