This week, I got my usual copy of Saveur magazine, which I adore.
There was a recipe for this variation on naan that is eaten in Xinjiang, China.
I thought the recipe seemed easy yet interesting, with the wheat germ and pastry flour. So I jumped right in. And you can too! The recipe really is easy.
I won’t write out the ingredients because you can see them above.
- First, mix together the yeast, sugar and water in the bowl of a stand mixer. Let rise until foamy, about 10 minutes. After 10 minutes have elapsed, add the flour, wheat germ, peanut oil, salt and butter.
- Using a paddle attachment, mix the dough together on low, then switch to a bread hook and knead for about six minutes.
- Cover the bowl with a cloth and let rise for one hour.
- Punch down the dough and cut into quarters. Cover with a towel and let rest for 30 minutes. Preheat the oven with a pizza stone or heavy baking sheet at 500 degrees F.
- Use a rolling pin to roll out your dough very flat. Cover and let rest another 30 minutes.
- When it’s time for the dough to go in the oven, prick each dough with a fork and lightly rub the dough with water. Sprinkle sesame seeds, coarse or kosher salt, and fresh cracked black pepper.
- Slide the dough onto the pizza stone for about 5-7 minutes. The recipe says 3 minutes, but that was nowhere near enough time. You can see how my dough looks after three minutes:
- The bread did much better with longer cooking time:
I love the crunchy bits and the big bubbles. However, like naan, it’s not supposed to be eaten by itself but as a means to eat other things like rice and meats.
It’s always nice to try new styles of baking, and I enjoyed making this flatbread.