Saturday, March 2, 2013
A Bread A Month: February 2013: Persian Naan
After receiving a message from a friend in Zürich, I was reminded of the flatbreads we bought from an ethnic supermarket in the city, and decided this bread would be my February's bake. I have tried an online recipe, in the past, without much success. The Persian Naan in Baking With Julia was the best bet.
I followed the bread recipe, which was easy, although I half-baked the first 2 loaves by accident, because the oven did not seem to reach 500°F (260°C). Baking time was said to be 5 minutes in 500°F, so I had to work with 450°F for 10:30 minutes to get a brown crust. Everything worked out well since I intended to freeze the remainder.
Rising the bread took 2 hours or more, which allowed me time to slow-cook a chicken stew while the dough threatened to triple its size. Also, I had a late start to dinner prep, but it was worth the wait.
This Persian Naan is fluffy and soft on the inside, which is remarkably different from my past breads. So what changed? Everything has changed, but I believe what helped were: a bigger kitchen space, a proper gas oven, and a good recipe.
I think I found my baking book!