When my grandmother made bread, she would give me a small piece of dough to knead and work along her side. My bread was always round and flat and got cooked straight on to the burner. The best part was that I did not have to wait for a long time to eat it!
Little did I know that I was making naan…
Oasis Naan is a different story, though. It is still flat and round but with the added goodness of salt, green onions, and cumin or sesame seeds.
The dough is very forgiving, the spices used are open to interpretation and the naan could be prepared in a cinch. I started the dough at home and the rising of the dough was in the car on the way to a friend’s house for dinner. This is how this become the Traveling Oasis Naan. Not only that but we shared it with our bestest friend D. who travels around the globe and shoots amazing pictures of his voyages! And this is how the Oasis Naan turned into the Traveling Oasis Naan for the Traveler.
I served the naan with herb butter and tomato chutney. The recipe for the chutney is below just because it was simply lip smacking good with the fresh from the oven naan dusted with spices and grainy salt.
On my bucket list, trying a naan baked in a tandoor and buying a dough stamp…
1 onion, chopped
4 medium-sized tomatoes, chopped
1 green chilli, de-seeded and finely chopped
½ cup dark brown sugar
¼ cup balsamic vinegar
1 tsp salt
Mix all the ingredients and bring the mixture to boil. Simmer for 50 min or until most of the liquid has evaporated. Cool to room temperature and refrigerate until ready to serve.