Persian Naan

Oddly enough I had a mediterranean affair planned for dinner last night but I made these today.  Sometimes that's how the cookie crumbles or how the flat bread rises.  

Despite desperate poking of fingers, this bread still had loft in the oven.  This was the first one in and the next three got progressively flatter as they had more time to rest and get thin and unwieldy.  

All turned out well enough.  As my son said they were "not too soft and not too hard, just right".  I did use about half bread flour and half all-purpose lending to their nice, chewy texture.   I almost can't imagine using all bread flour.  

I will absolutely make these again as I dread buying naan at the store knowing how simple and how much more delicious it really is when homemade. 

…and Rhiannon.

Check out fellow bloggers post at Tuesdays with Dorie.

Pebble bread

My not-so-flat, flat bread. 

I kind of liked it not-so-flat.  It reminded me of pizza dough: chewy and light, a little tangy from the long rise.  And since it was flat bread I could eat it all by itself without any guilt.   But I did serve it with some optional dips: an olive spread (delicious) and a tofu tahini spread (not so delicious).

And, wow, did this recipe make a lot.  I halved the recipe and wound up making eight rounds of dough. (It should have been four.)  This leads me to believe that maybe I did not halve the water in the beginning and accidentally made a full recipe anyway.

Overall, it's a fairly simple recipe that I may make again in the future when I feel like having pizza dough but no pizza.  Check out other bakers' takes at Tuesdays with Dorie.  

And Rhiannon….