Water, Yeast, Flour and Salt
The process for making Persian Naan, this weeks TWD recipe,
is as simple to make as the four basic ingredients, water, yeast, flour, and
salt, used to make the dough. This
simple flat bread doesn’t require proofing the yeast or multiple risings. You can even mix it up, set it in the
fridge overnight, and shape and bake it the next day. Its rustic shape is so
forgiving even - and this actually took place in my house - a four-year old can
stretch it into a (somewhat ) oblong shape.
This rustic flatbread is a great vehicle for sopping up sauce or salad
dressing. It would be a perfect
accompaniment for a lentil salad. The bread has a slightly chewy texture on the
thicker outer edges while, as a nice contrast, some of the thinner interior sections have a cracker
like texture. On a scale of one to ten, this recipe is an eight. Persian Naan is tasty, fun, easy, and great recipe to make with kids of all ages. For the recipe
go to Tuesdays With Dorie/ Baking With Julia or better yet buy Baking With
Julia by Dorie Greenspan.
