Oasis Naan

It's hard to believe a few simple ingredients can result in something so flavorful and satisfying.  If you've never made naan, it's pretty easy.  I mixed and kneaded the dough in my stand mixer, then let it rest for 2 hours before shaping and baking.  The unbaked dough is fairly flavorless, but the salt, cumin, and scallion topping completely transform the bland dough into something amazingly irresistible - my family gobbled them up before our dinner made it to the table.

Items used to make this recipe:

(affiliate links)

• pizza stone https://amzn.to/35MVJaT

• pizza peel https://amzn.to/3bpA49W

• parchment circles https://amzn.to/3clxe6P

• dough docker https://amzn.to/348aBDQ
  

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Oasis Naan

makes 8 round breads

Printable Recipe

Ingredients

Naan Dough:

• 2 1/2 cups tepid water (80-90F)

• 2 teaspoons active dry yeast

• 5-6 cups bread flour or unbleached all-purpose flour

• 1 tablespoon Kosher salt

Topping:

• 1 tablespoon Kosher salt

• 2 scallions, minced

• 1 teaspoon ground cumin

Directions

To Make the Dough:

1. In the bowl of a stand mixer fitted with a dough hook, combine yeast, water, and 3 cups of flour; blend on medium-low for about 1 minute.

2. Stop mixer and sprinkle salt over dough.

3. Turn mixer back on and continue adding the remaining flour, again a cup at a time, until the dough won't accept any more flour (you may use all 6 cups).

4. Continue kneading with the dough hook for about 5 minutes.

5. Transfer the dough to an oiled bowl, being sure the entire ball of dough is covered with oil.

6. Cover bowl with plastic wrap and allow the dough to rest at room temp for about 2 hours until it more than doubles in size. Alternately, bowl can be placed in the refrigerator overnight, allowing the dough to return to room temperature before proceeding.

7. Place a pizza stone on the center oven rack and preheat oven to 500F for about an hour.

8. Deflate risen dough and divide into 8 equal pieces and roll each into a ball on a lightly oiled surface and place on the center or a pre-cut parchment circles (I used 6-inch parchment).

9. Flatten balls into 5 or 6-inch flat rounds.

10. Use a fork or dough docker to "dock" the center of each dough, stopping about an inch from the edge.

11. Sprinkle docked centers lightly with water and sprinkle evenly with salt, ground cumin, and minced scallions.

12. Bake naan, on parchment, on preheated pizza stone for 6-8 minutes, or until the top of each starts to color.

13. Cool on a rack for 5 minutes before peeling off the parchment paper.

14. Best served warm and eaten right away.

Notes

• May be stored for up to a day wrapped in a towel, or frozen in an airtight container for up to a month.

• Rewarm in a 400F oven for a few minutes before serving.

• The recipe divides in half perfectly.

adapted from Baking with Julia

Rocco's Pasta alla Vodka

This pasta alla vodka recipe, adapted form a chef Rocco Dispirito, might take you by surprise when you realize it’s missing one very important ingredient…. the vodka! Rocco explains vodka contains a lot of calories, but not a lot of flavor. Alcohol, however, is one of 3 flavor carriers (along with water and fat), but its absence is replaced by the the addition of heavy cream, which not only adds a bit of luxury, but it rounds out the flavors beautifully.

Items used to make this recipe:

(affiliate links)

• 6-quart stock pot https://amzn.to/2PZKlR2

• microplane grater https://amzn.to/2VQDqyH

• fire-roasted red peppers https://amzn.to/2VUByFo

• Rocco DeSpirito’s cookbook Now Eat This https://amzn.to/2YidMQW

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Rocco’s Pasta alla Vodka

makes 4 servings

Printable Recipe

Ingredients

• 8 ounces your favorite shape pasta

• 1 tablespoon extra virgin olive oil

• 1/4 teaspoon crushed red pepper flakes (or more to taste)

• 1 1/2 cups tomato sauce (try my quick marinara or san marzano sauce)

• 3/4 cup jarred fire-roasted red peppers, drained and chopped

• 1/4 cup heavy cream

• 1/4 cup freshly grated parmigiano-reggiano cheese

• 1 cup chopped fresh basil leaves

Directions

1. In a 6-quart stockpot, bring 8 cups of water and 1/2 ounce (15 grams or 2 1/2 teaspoons) Morton’s Kosher salt to a boil; add pasta and continue to boil until al dente, stirring occasionally.

2. In a large skillet, heat olive oil and crushed red pepper flakes for 1 minute, then add sauce, chopped fire-roasted peppers and cook, stirring frequently, until heated through.

3. Stir in cream, cheese, and simmer for 5 minutes.

4. Remove from heat, stir in fresh basil, and serve immediately.

adapted from Rocco DeSpirito Now Eat This

(affiliate links)