Easy Oven Naan after a 2 hour dough nap

A few weeks back I conquered baking naan for the first time. My hubs just loooves Indian food and since I pretty much decide what we get to eat for dinner every night, I figured it would only be right to attempt a few of his favorite things.  I served this along side my pitiful attempt at saag paneer which I will not be posting a recipe for any time soon. In all honesty it tasted ok - hubs was a happy camper, but it really was not  up to my Tomato Snob standards.  Perhaps after a few more tries I'll be closer to channeling my inner Padma Lakshmi. As for the naan the recipe it's super straight forward. The bread is delicious and leftovers were awesome two days later slathered in cheese, sliced tomatoes and more leftover tapenade - YAY. 

Easy oven naan 

INGREDIENTS: Yields 8 flat breads

1 1/2 tsps dry yeast
1 cup warm water
1 1/2 tsps cane sugar
3 cups all-purpose flour or stone ground whole wheat
1 tsp salt
6 tbss ghee - melted & cooled
3 tbs yogurt - I used low fat
3 tsp toasted cumin seeds (optional)

PREP: Combine water, yeast & sugar and let set until frothy (about 10 mins). Sift flour & salt into a large bowl, 3 tbs of the ghee, yogurt as well as the yeast mixture. Mix through with your fingers until the dough comes together and transfer to a clean floured surface to kneed. Kneed the dough until smooth and elastic (about 10 mins). Add a few drops of oil to a clean bowl place the dough in and cover to rest for 1.5 to two hours.  Punch down and kneed for another 10 mins. Divide dough into 8 balls, then flatten out (about 1/2 inch thick) onto an oil foil lined baking sheet - you can use a rolling pin if it's easier.  Brush the naan with more ghee and sprinkle with toasted cumin seeds.

BAKE: Pre heat at 400. Then bake naan until puffy and golden. About 10 mins.

Fougasse with olive tepenade, rosemary and lemon

I love olives! Black, green stuffed, spiced sun dried - you name it, I like them all. What better way to show my love of olives then to make an olive bread. This recipe is adapted from Laura Calder's Fougasse recipe from her show "French Food at Home". Fougasse is a bread typically associated with being from Provence that is shaped like a ear of wheat or in this case a leaf.  Like versions of this bread can be found in many parts of southern Europe including Spain, Italy, and Portugal although it is most commonly seen with olives or cheese in France. This version can be regarded as a primitive pizza sans tomato sauce, very texturally similar to a focaccia. 

Fougasse is a beautiful centerpiece because of its shape and lovely sheen. You can omit the olives if you don't like them, you can also use sun dried tomatoes, fresh herbs, or lemon zest. I actually had some extra tapenade which is what I used to flavor my whole wheat version. I'm of the mindset that if I'm baking bread at home it has to be whole wheat! 

INGREDIENTS: Fougasse with tepenade, rosemary and lemon
2 2/3 cups sifted stone ground whole wheat flour
1 tsp dry yeast
1/4 cup warm water
2 eggs - room temp.
1 tsp salt
2 tbs evoo (extra virgin olive oil)
2 tbs dried rosemary 
1/2 cup mixed olive tepenade - recipe to follow

PREP: In a glass measuring cup (or small bowl) add yeast to warm water, stir and let sit for 10 mins - until it starts to foam.  Then place sifted flour in a large bowl and create a well for the eggs, salt, rosemary and oil. Break the eggs with your fingers, and slightly start to combine the ingredients in the well - then add your yeast mixture and begin to incorporate the flour. Once it all starts to come together add the olive mixture and begin kneading the dough. When the mixture starts pulling away from the bowl transfer to a clean floured surface and kneed until smooth (about 8 mins). Then place in a lightly oiled bowl cover and let rise in a warm place for an hour. 
- Punch down the dough and kneed again for 5 mins, and shape into a tear drop.  Place some flour or cornmeal on a baking sheet and place the dough on top. Cut six slits in the dough to resemble a leaf cover and let rest for another 30-45 mins. 
-Heat your oven to 400 degrees. Egg wash the top of the bread and bake  until golden - about 25 mins. 

Dinner bread

Baking bread is my newest obsession! Recently I've become curious about the practice of kneading and proofing and all the steps associated with bread making. Practicing the virtue of patience is key in learning to become a great bread baker. Bread usually needs to rise twice before sending off into the oven. This bread is probably one of the easiest since I've seen recipes that can take up to 4 days - sour dough being one of them. I infused this bread with dried herbs to impart a nice aroma. I also used 1/2 whole wheat flour to add some fiber and nutrients. If you've never baked bread before you will feel enormously accomplished when these beautifully baked loaves come out of the oven. You can use any herbs you like for this recipe. The bread has a lovely focaccia like texture and works well with aromatic herbs. I reinforced the flavor by serving with herb infused olive oil and flaked salt - my husband went crazy for this recipe. 


6 cups all purpose flour (3 unbleached white/ 3 whole wheat)
2 tsp salt
2 tsp herb de provence
2 1/4 cups warm water
2 1/4 tsp dry yeast
4 tsp sugar
3 tbs soft butter - divided into 1tbs each


In two separate bowls: Dry and Wet
Dry - mix flour, salt and herbs (use about 1/2 cup of this flour for the work surface)
Wet - whisk water yeast and sugar and let sit for 5-10 mins (let the yeast foam)


Slowly combine the wet ingredients in to the dry, add 1 tbs butter. When dough begins to come together empty on to floured surface. Kneed bread for 8 - 10 mins until smooth. Then place in a clean oiled bowl cover, set in a warm place and let rise for 1 hour.


Punch down the dough then kneed for another 5 minutes... divide into two and shape into loaves. Place on greased baking sheet and cover - allow to raise for another hour. Before you bake drag a knife down the center of the bread and drizzle with butter. Then bake for 40-45 mins at 350. 

Skillet corn bread with fresh corn and green onion

The best thing about making skillet corn bread is making skillet corn bread! It's one of the simplest breads to make and you can easily exchange one ingredient for another, with endless delicious possibilities. For example change the green onion for cilantro, or parsley or add jalapeno or grated cheese... endless I tell you! The one thing thats a must in this recipe is your cast iron skillet.
INGREDIENTS:
1 1/4 cup cornmeal (I prefer corse, but fine will work too)
1/2 cup whole wheat flour (all purpose can be substituted)
1/4 cup white granulated sugar (I used cane sugar)
1 tsp kosher salt
1tsp fresh cracked black pepper
2 tsp bp (baking powder)
1/2 tsp bs (baking soda)
1/3 cup milk (I used skim)
1 cup butter milk
2 eggs
8 tbs melted unsalted butter

1 ear fresh corn - cut off the cob
2 green onions - chopped
salt - a pinch
PREP: Pre heat oven to 450 with your cast iron skillet inside.  Mix all dry ingredients add the corn kernels and onion to the dry, and wisk all the wet ingredients (reserve a small amount of the butter for the skillet). Then slowly fold the wet ingredients into the dry until combined.
COOK: Remove skillet from over, and drizzle small amount of butter. Drop temp to 375. Add the cornbread mixture to the buttered skillet and bake for about 20 mins - test with a toothpick to make sure it comes out dry. Let cool for 10 mins before serving. * to make it extra buttery and luxurious you can brush some melted butter on top at the end.
SERVE: Along side your favorite chili, salad soup etc...  
* seen here with my white bean chicken chili - recipe will follow.