If you follow this blog... you know I'm not a high-maintenance chef. This recipe is almost too much for me.
Almost.
Yes, it requires letting the dough "rise" for 45 minutes. But compared to store-bought Naan bread this won't set you back $4.99 a pop.
INGREDIENTS
2 tsp
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dry active yeast
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1 tsp
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sugar
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1/2 cup
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water
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2.5-3 cups
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flour
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1/2 tsp
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salt
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1/4 cup
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vegetable oil
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1/3 cup
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plain greek yogurt
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1 large
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egg
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DIRECTIONS
In
a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit
for a few minutes or until it is frothy on top. At that point, stir in the oil,
yogurt and egg until evenly combined.
In a medium sized bowl, combine 1 cup of the flour with the
salt. Next, add the bowl of wet ingredients to the flour/salt mixture and stir
until well combined. Continue adding flour a half cup at a time until you can
no longer stir it with a spoon (about 1 to 1.5 cups later).
Place the ball of dough out onto a well floured
counter top. Knead the ball of dough for about 3 minutes, adding flour as
necessary to keep the dough from sticking. (I added about another 1/2 to 3/4 cup as I was kneading). The dough should be smooth and very soft but not sticky.
Loosely cover the dough and let it rise until double in size
(about 45 minutes). After it rises, gently flatten the dough and cut it into 8
equal pieces. Shape each piece into a small ball.
(At this point I added in minced garlic & rosemary into the dough. You can add any herbs you want into the dough- but I'd suggest adding them before you allow the dough to rise.)
Heat a large, heavy bottomed skillet over medium heat and spray
lightly with non-stick spray (or pour in a few TBS of olive oil). Working with one ball at a time, roll it out
until it is about 1/4 inch thick or approximately 6 inches in diameter. Place
the rolled out dough onto the hot skillet and cook until the under side is
golden brown and large bubbles have formed on the surface .
Flip the dough and cook the other side until golden brown as well. Serve plain
or brushed with melted butter and sprinkled with herbs!
TIPS: For the most bubbles, don't roll out the ball of dough until just
before it is ready to be placed in the skillet. I experimented with different
skillet temperatures and found that a medium heat produces the most bubbles in
the dough and does not burn the surface.
VERDICT
I know, it sounds kind of fussy. But aside from the yeast you probably have everything in your pantry already. Or maybe you do have yeast in your cupboard. I sure as heck didn't prior to making this recipe. Ain't nobody got time for that! Or maybe we do. 15 minutes of prep with the dough, then another 15 minutes to bake up the dough in a skillet and you're done.
We made the bread into pizza :)
