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.

You can find the recipe for the Oasis Naan on page 149 of Baking with Julia or on this weeks host’s blogs–   Maggie – Always Add More Butter and  Phyl  – Of Cabbages & King Cakes