Savory flatbread seasoned with caraway and scallions.
The King of Condiments prepared our lunch over the Memorial Day weekend. He prides himself with a pantry filled with bottles of hot sauce from the Hot Sauce of the Month Club. But more about him another time. I made the naan, King of Condiments made perfectly crispy soft shell crabs served on a bed of baby greens, mango, avocado and a secret tangy sauce.
Persian naan, a rustic flatbread is easily made by hand. Sprinkled with caraway seeds, scallions and sea salt is a flavor combination that reminds my of a New York bialy. So instead of the Jewish ‘holy trinity’ of bialy-cream cheese-lox, it was naan-soft shell crabs and some kind of tangy-mayo dressing. As I waited for the yeast to develop, I assisted in the prep for our lunch.
Forming small ovals of dough and to keep them from puffing up requires a better method of docking the dough than just poking these little pillows with a fork. Once ready, a hot, hot (and clean) oven is essential for the fast cooking. Out came the naan, and lunch was served.
For the Oasis Naan recipe, please visit our Tuesdays With Dorie hosts Maggie of Always Add More Butter and Phyl of Of Cabbages & King Cakes