To start of the new decade Lynn of Cookie baker lynn asked the Babes to make some naan to conjure up some images of more balmy weather. And with the recent cold spell, this idea came naan to soon.
I made the plain version of the naan, mainly because I'm not overly fond of raisins. Preparing the naan in a pan meant that, as with pancakes, the first one was "for the pan" (read "for the bin"). But the first one soaked up most of the oil, and the following ones baked very well in the almost dry cast-iron pan. (I think this approach was mentioned in the comments somewhere)
The naan was good, but it really is a "canvas bread". I ate mine for dinner with some braised cauliflower (recipe coming up next).
I'm sending this to Susan's YeastSpotting.
- makes 3 naan
Source: from Paul Hollywood's 100 Great Breads
scant 4 cups white bread flour, plus extra for dusting
1-1/2 tsp salt
1/2 oz / 15 g. package compressed fresh yeast
water to mix
1 tsp cumin seeds
1 tsp caraway seeds
olive oil for frying
- Line a baking sheet. Put the flour, salt and yeast into a bowl and add enough water to make a soft, but not sloppy dough. Add the seeds, then divide the dough into three pieces and put on the baking sheet. Let rest for 1 hour.
- Turn the dough out onto a lightly floured counter and, using a rolling pin, flatten each piece into a circle, 10 inches / 25.5 cm in diameter, and let rest for 5 minutes.
- Heat a skillet to a medium heat and add a splash of olive oil. Shallow-fry each naan until browned on both sides, then set aside to cool slightly before serving.