Naan and Meyer Lemon Zahtar
By the lack of comments on my last blog post I truly made you all uncomfortable with my “angry” post. It’s OK. I get it. Anger is socially unacceptable. No one wants to deal with an angry individual. Please understand: for anyone who has suffered a loss, especially of a child, anger will be a strong component of their grief process. Don’t abandon them. Help them work through it. Here are a few tips to assist in sorting out the feelings.
- Understand that the griever may be feeling betrayed by their God
- Understand that the griever may feel responsible for not being able to save and protect their loved one
- Know that something was stolen from them and they will never get it back
- Understand the injustice of random acts and not needing to find blame
Kneading dough, I am told helps release aggression, but, I am all about “not kneading” when it comes to homemade bread. Naan is a traditional no-knead Indian flat-bread baked in a special brick oven called a tandoor. A heavy skillet is a fine substitute for the more authentic tandoor. Shallow fried golden and light, naan can not only be used to scoop up delicious curries, but also makes a perfect pizza crust or base for a sandwich. Here I top it with a zesty zahtar made with my homegrown Meyer lemons. Sliced into strips this Naan and Meyer Lemon Zahtar makes for an unexpected appetizer.Print
Meyer Lemon Zahtar
1 Meyer lemon, grated zest and juice
1 clove garlic, mashed and minced
¼ cup toasted sesame seeds
¼ cup extra virgin olive oil
3 tablespoons chopped fresh flat leaf parsley
1 tablespoon chopped fresh thyme
½ teaspoon fleur de sel (or kosher salt)
½ teaspoon crushed red pepper flakes
¼ teaspoon dried sumac, optional
¼ cup hot tap water
1-teaspoon active dry yeast
3 cups all purpose flour
1-cup whole wheat flour
1 ½ teaspoons baking powder
1-teaspoon baking soda
1-teaspoon kosher salt
¾ cup warm milk
1-cup plain Greek yogurt
¼ cup olive oil
Meyer Lemon Zahtar
Combine all ingredients; cover and set aside.
- In 1-cup measure combine water, sugar and yeast, stirring, until yeast dissolves. Let yeast proof for 10 minutes or until mixture looks foamy.
- In large bowl, whisk flours, baking powder, baking soda and salt.
- In medium bowl, whisk milk, yogurt and yeast mixture until blended.
- Add wet ingredients to flour mixture; mix by hand until dough comes together into a slightly sticky ball.
- Cover with plastic wrap and let dough rest for 1 hour or as long as overnight in the refrigerator.
- Divide dough into 12 balls.
- On a lightly floured surface, roll each ball into an oval shape about ¼-inch thick.
- Heat a heavy skillet, over medium heat.
- Brush both sides of dough lightly with olive oil and place in skillet.
- Cover and cook for 1 minute or until brown and dough begins to bubble up. Flip bread over.
- Spread some zahtar over top. Cook 2 to 3 minutes or until bread is cooked through.
- To serve: cut on the diagonal into strips.