Description
Full of flavor and great texture.
Ingredients
Meyer Lemon Zahtar
1 Meyer lemon, grated zest and juice
1 clove garlic, mashed and minced
1/4 cup toasted sesame seeds
1/4 cup extra virgin olive oil
3 tablespoons chopped fresh flat leaf parsley
1 tablespoon chopped fresh thyme
1/2 teaspoon fleur de sel (or kosher salt)
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried sumac, optional
Naan Bread
1/4 cup hot tap water
1-tablespoon sugar
1-teaspoon active dry yeast
3 cups all purpose flour
1-cup whole wheat flour
1 1/2 teaspoons baking powder
1-teaspoon baking soda
1-teaspoon kosher salt
3/4 cup warm milk
1-cup plain Greek yogurt
1/4 cup olive oil
Instructions
Meyer Lemon Zahtar
- Combine all ingredients; cover and set aside.
Naan Bread
- 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.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Category: yeast bread
- Method: stove top
- Cuisine: middle eastern