Persian Naan

I was snowed in last week and had the run of the house (coco does not need to know). I wanted to make focaccia and after searching through a majority of my cookbooks I could not find a recipe similar to a fool proof one I use to make a few years back. Some recipes require that you make it a day in advance which results in a light dough and others call for too much pomp and circumstance. I found this little gem in Baking with Julia. Focaccia it is not but a snap it is.

2 1/2 cups tepid water (80 to 90 degrees F)

2 tsp active dry yeast

5 to 6 cups bread flour (I used 1/2 bread flour and 86 golden)

1 T salt

mix the yeast and water in large bowl, stir to blend

add 3 cups flour, about a cup at a time, stirring in one direction with a wooden spoon

beat for 1 minute to develop the gluten

sprinkle with the salt and gradually add the remaining flour, one cup at a time, until it is stiff

knead the dough on a floured board until it is elastic and smooth. transfer to a lightly oiled bowl, turning to coat. cover the bowl with plastic wrap and let it rest at room temp until it has doubled, about 2 hours.

preheat oven to 500 degrees.

deflate the dough on a floured work surface, divide into 4 pieces. flatten the pieces to an oval shape about 6" x 8". cover with plastic wrap and let rest about 5 minutes. have a bowl with water set aside. dipping your finger tips begin to work the dough dimpling and stretching at the same time. it may get messy but it is all good. then lift and stretch the dough by hand until you have an 18" x 5" shape or whatever shape you like.

season with : garlic, sea salt, rosemary, sesame seeds (black/white), onions... get creative

Place on a baking stone or pan. I used cornmeal to "flour" the surface. Bake for at least 5 minutes or just until the edges get golden. enjoy!