This week’s recipe, oasis naan, wasn’t too out of the ordinary for me. I’ve made naan before but used a more traditional method of preparation. This time around, my naan ended up puffy all the way through like thick pita bread and chewier than I would expect from naan. One naan rose so much that it had two indentations from the oven rack above it.
I think I rolled out the dough too thick, which made my fork pricks less than effective, allowing less air to escape, and causing the puffiness. And, as a side note, I’m not sure who Dorie has us baking for, but I only made half the recipe and still ended up with six good-sized oasis naan!
Despite these missteps, the oasis naan were delicious. I left out the caraway seeds and used only ground cumin seeds and pink Himalayan salt. This time around, I ate the oasis naan mainly as makeshift pizzas, splitting the thicker naan in half when necessary.