|Oasis naan with coriander, dill and black salt.|
Today’s Tuesdays with Dorie recipe is Oasis Naan, a Persian style flatbread.
It does look a little bit pizza like and the recipe itself is pretty similar to some pizza crusts I’ve made.
I adapted the recipe to use half whole-wheat flour. I also skipped the cumin seeds as called for and made two versions of my own, both with Middle-Eastern influences. In one of them, I used fennel seeds and preserved lemon, while the other had ground coriander, dill and coarse black salt.
These were quick to make, about 2 1/2 hours from start to finish. The dough was easy to handle, but I didn’t think the bread’s flavor was all that remarkable. While a longer rise would result in a more flavorful bread, this recipe will certainly suffice on those occasions when you want something quick, homemade and yeasty.
Be sure to visit the blogs Always Add More Butter and Of Cabbages and King Cake, which are hosting today’s recipe.
|Before baking, with coriander, dill and black salt.|