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
- In a bowl add yeast, salt, sugar, warm water, and yogurt and whisk.
- Add in 3 cups of flour and knead for 2 minutes.
- Remove from bowl and knead another 8-10 minutes until bouncy to the touch.
- Rest for 1 hour.
- Cut into 4 pieces and roll thin into triangle/oval shape.
- 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
