BM# 75: A-Z Bake Around the World: Day 14
Bake of the Day: N for Naan-e-Barbari
We start the third week of non-stop blogging today. Can’t believe we have crossed the half way point and will be done in couple of weeks. I have had a fun time baking all these delicious sweet and savory dishes. This baking marathon does come with a huge challenge. Who is going to eat all this food?? When I cook I scale down the recipe to feed 1~2 people, even though when I write the recipe, I write it to serve 4~6. With my husband traveling most of the time and the kids being kids — I can’t always bake the entire recipe if it’s just for us.Baking is a science which requires precise measurement and following instructions. I gets very tricky halving or quartering a recipe. Luckily some recipes are easy to scale down, like these cornbread muffins — I made only half the recipe and made 6 muffins that my son and I ate for about 2~3 days. My policy is to finish one before I make another dish. So you can imagine how much planning went into the whole mega marathon baking.Today’s recipe for Naan-e-Barbari is from Hot Bread Kitchen cookbook. It is a dramatic looking bread with a defining characteristic oblong shape. Apart from that, its surface is spread with roomal, a flour and water paste, before baking, which puts a layer of moisture right on the surface of the bread.
The dough for the Naan-e-barbari bread is great to make pizzas too. So I baked this when one of my friend’s daughter came home for a play date. Since all the kids love pizza, I planned to make it for them that day. I made the full recipe and then made 1 Naan-e-barbari bread and the other into pizza. The kids were more than happy to have pizza and then also some delicious bread to dunk in pizza sauce. Typically Naan-e-Barbari bread is served with feta cheese, cucumbers and olives. It makes a great addition to any cheese plate.