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Quarantined – Naan Bread

Naan Bread 

by Chef Mikel Anthony


This recipe is part of the Chef’s Roll Test Kitchen, in partnership with FOH.



Naan Dough

INGREDIENTS

  • 1 pack Instant yeast (you can use active dry yeast just bloom it 5-15min)
  • 1 tsp. Sugar
  • 1 tsp. Salt
  • 1 cup Warm water
  • 1 heaping tbsp. Greek yogurt

METHOD

  1. In a bowl add yeast, salt, sugar, warm water, and yogurt and whisk.
  2. Add in 3 cups of flour and knead for 2 minutes.
  3. Remove from bowl and knead another 8-10 minutes until bouncy to the touch.
  4. Rest for 1 hour.
  5. Cut into 4 pieces and roll thin into triangle/oval shape.
  6. Chef Mikel Anthony’s preferred cooking method: In a non-stick saute pan (or cast iron) add the rolled dough, cook for 2 minutes med-high heat flip and add a knob of butter, sliced garlic, and few pieces parsley or cilantro. Cook 2 more minutes.

Can also be baked and used as a pizza base