Tuesday, June 5, 2012

TWD/BwJ: Progression of Naan





Baking bread is just about one of my most favorite things to do.  I love the feel of working the dough, watching it transform from a sticky mess to a satiny smooth ball of dough.    


This was a lovely dough to make and form.  I only made half a recipe and used my KA mixer for most of the work.  I baked one at a time, even though there may have been enough room for two on my baking stone.  While I can do bread, I haven't yet perfected the art of good aim as I transfer the bread from the make-shift peel to the stone.   After this bout, I definitely need to invest in a real peel -- jelly boards tend to melt a bit at 500 degrees.





My naan puffed up wildly during the baking process.   I did my best to dock them sufficiently, but, alas, it wasn't enough.  By the last one, I was docking like a crazy woman, immediately before sliding it into the oven.  That helped some, but I think this is just a puffy dough. 


One naan was consumed almost immediately -- have to taste test, right?   I kept the rest in an airtight container, and they lasted two days more.





I would certainly make these again, perhaps play with the toppings, or just leave them plain.




Our hosts this time around were Maggie of Always Add More Butter and Phyl of Of Cabbages & King Cakes.   You can find the recipe on their blogs.   


For more adventures, check out the LYL on the Tuesdays with Dorie website.





4 comments:

Ei said...

I WISH mine were so puffy. They turned out pretty dense and solid for me. Not the greatest. Yours look great!

glutenfreehappytummy.com said...

wow, those look so delicious! thanks for sharing!

Sweet and That's it said...

They look delicious
This dough recipe is a winner and so versatile.
I had them with some more vegetables and were soo good!

Cher Rockwell said...

If it makes you feel any better, I used a metal cake lifter (that I kept flouring) to move my dough around - I hear you about needing a pizza peel :-)
I like the puffy look!