Oasis Naan The dough for these naan is the same as that for Persian Naan, but it is shaped differently. These breads are formed into rounds, their centers flattened and sprinkled with scallions, salt, and a pinch of cumin, and their edges left full, to expand like the crust of a Neapolitan pizza. 1 recipe Persian Naan dough, fully risen 1 tablespoon coarse salt 2 scallions, trimmed and chopped (white and tender green parts only) 1 teaspoon (approximately) cumin or caraway seeds Center a rack in the oven and line it with quarry tiles or a baking stone, leaving a 1-inch air space all around. (If you do not have tiles or a stone, place an inverted baking sheet on the oven rack.) Preheat the oven to 500°F. Set aside a baker's peel or dust a baking sheet with flour. Shaping the Dough: Divide the dough into 8 equal pieces and roll each piece into a ball; flatten each ball with lightly floured palms. Roll out the dough into circles about ¼ inch thick and 5 to 6 inches across and sprinkle with water. (You don't want these to be as wet as Persian breads.) Each circle needs to be well pricked all over, with the exception of a 1- to 2-inch border. Traditionally, this is done with a dough stamp, a round utensil with concentric circles of thin spikes. Alternatively, you can use a roller pricker (also known as a pastry docker), the tines of a fork, or the pointy metal loop at the bottom of a whisk. Whatever you choose, you want to prick the dough with determination, flattening the center of each circle. Sprinkle each center with coarse salt, chopped scallions, and a pinch of cumin or caraway seeds. Baking the Bread: Slide the breads onto the hot quarry tiles using the baker's peel (or slide onto the baking sheet), and bake for 6 to 8 minutes, or until the tops start to color. Remove the breads and cool on a rack for about 5 minutes before wrapping them in a cotton towel. These are best served warm. Storing: These breads are best eaten shortly after they're baked, but they'll keep, wrapped in a towel, for a day. For longer storage, wrap the breads airtight and freeze for up to a month. Keep the breads in their wrappers while they thaw at room temperature and then warm them for a few minutes in a 400°F oven before serving. Makes 8 round breads. From "Baking with Julia" Based on the PBS series hosted by Julia Child, written by Dorie Greenspan, with contributing bakers Jeffrey Alford and Naomi Duguid middle eastern recipe index christina m k al-sudairy buy the book!