Naan-style bread on the egg, first attempt

ponder

Actually turned out great. Only have one authentic Indian restaurant near me to compare the result to, but this tastes very similar and has the same texture and chew. Recipe for the dough is from a Russian cooking website, and my wife who's from Siberia had to make it for me since my Russian is...less than fluent. But if anyone is interested I am sure I can get her to translate it..

HDumptyEsq

@ponder. If she'd go to the trouble, I'd be interested in the recipe. I love to cook Indian food.

Beautiful view up there in God's country.

DMW

Looks great!

ponder

Sure. I thought someone might, so I already asked her to do it before I posted. Will post it back in here as soon as she's finished. Thanks, we love it here. Middle of the woods and nearest neighbor is 1/4 mile away...bought in 2003 on the cheap and lucky enough to know that that view will always be there. And I'm only a little over an hour from you. Near Cookeville.

HDumptyEsq

@ponder. Thanks, man. A little cooler up there on the plateau too. 

caliking

+1 for the recipe please.

That last pic is poetry.

ponder

OK, here's the recipe for the dough:... -INGREDIENTS- 3/4 cup whole milk... 1/2 cup room temp water (For those who want to avoid the milk, use 1 1/4 cups water)... 1/4 cup Greek yogurt with 1 tsp Fleishmans yeast stirred in... 1 additional tsp yeast... 1 1/2 tsp sugar... 1 tbsp olive oil... 3 to 3 1/2 cups all purpose flour (start with 3 cups and add as needed until dough is not sticky)... 2 tbsp of wheat bran (optional - can find in walmart near flaxseed)... 1 1/2 tsp sea salt (or Kosher salt)... 2 tsp sesame seeds... 1/2 tsp cumin seeds... 1/4 tsp cardamom... - DIRECTIONS - Mix all ingredients as listed above (except salt and all seeds) in the order listed above. You can do this in a bread machine or by hand in a large bowl. Place dough in bowl and cover with plastic wrap. Set aside for 20 minutes. After the 20 minutes, add salt and seeds to dough and knead vigorously for 8 - 10 minutes. Form into round ball. Oil another bowl lightly with olive oil and place dough ball inside. Cover with plastic wrap and allow to rise in a warm place for 90 to 120 minutes until doubled in size (if making ahead of time, put unrisen dough ball in the oiled bowl in refrigerator for 8 to 24 hours - the dough will actually rise in the refrigerator according to my wife - the dough will be ready to use in 8 hours and will be OK to use up to 24 hours after putting in the fridge). After dough has doubled in size place on floured bread board or countertop and divide into 4 to 6 pieces depending on the size you want (in the pictures as I posted above, we divided into 6 pieces). Make a miniature ball out each piece of dough, sprinkle lightly with flour and cover with plastic wrap for 30 minutes while the Egg is heating to 600 degrees dome. When Egg is at temp, roll out dough into rough circles that are around 1/4 inch thick. Transfer to baking stone on a lightly floured peel (or in our case an old pizza cardboard). Make sure your stone has a good layer of cornmeal. Allow to rise and begin crusting on top then flip once, baking until golden brown and crusty when tapped with tongs. Remove and place on plate and cover with a towel or cloth until all are done. NOTE: Your cornmeal will scorch at this temp...I just brushed it off the stone and applied again as needed when I could smell it starting to burn...didn't get any burned taste on the bread at all.

ponder

caliking said:

+1 for the recipe please. That last pic is poetry.

Thanks. It's really great on summer evenings when the fireflies are out in full force...looks like you are looking down on the stars...

ponder

Forgot to say to check often, as this is done fairly quickly, only a minute or two before first flip...

NPHuskerFL

@ponder‌ great looking cook! Thanks for the details.
Your picturesque view is breathtaking!

texaswig

That looks awesome.

HDumptyEsq

@ponder. Thanks for the recipe. Going for a curry tonight to get in the mood.

y84k

Thanks for the recipe!