Sunday, June 1, 2008

Modern Midwestern Naan Bread

Wade here.

I hate to tell you, but it's just homemade pizza crust, then you use a pizza cutter to create full-thickness blimp-pattern lines in it before baking.
1 cup warm water
1 1/3 T yeast
1/2 t sugar
1 t salt
3 cups flour
Add a little water while kneading (for 8 minutes by hand or mixer) until it has the right bread dough consistency.
Bake at 400F for 15 minutes (pull it out momentarily at 9 minutes to put the cheese on).

It sounds very ancient and traditional, doesn't it? Actually I think this is adapted from Aunt Pat's pizza dough recipe. There is a way to make it that takes 3 days while you wait for the yeast to naturally occur, but it tastes about the same, gets eaten in 10 minutes, and this year we are midwesterners, not middle-easterners.

Oh, this is the tip of a small iceberg of good food from over there. To make it really good, completely coat it with sesame seeds.


Heather said...

do you put the sesame seeds on before you cook it? or after? any other favorite toppings?

Amy D. said...

Sesame seeds on before cooking, then they get toasted. We usually put on mozzarella cheese on most of it then dip it in jam (really yummy). Mae likes a bit of leftover pizza sauce baked onto it (without cheese)--only her and Wade love this. Plain with honeybutter spread on after baking works for most of the family, too. We'll try to think of more...

Teresa said...

Yum! I always pick up Naan when we visit Trader Joe's (2 hours away). This is so much simpler! Why didn't I think of it? LOL!