Naan or Pita

These can be used as naan or pita.

Recipe adapted from Half Baked Harvest.

Ingredients:

  • 1/4 c. hot tap water
  • 1 TBSP sugar
  • 3/4 tsp. active dry yeast
  • 3/4 c. warm milk
  • 1 c. plain Greek yogurt
  • 4 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt

Directions:

  1. In a medium mixing bowl, combine the water, sugar, and yeast and stir until the yeast is dissolved. Let it sit for 10 minutes or until the mixture begins to froth and rise.
  2. When the yeast is foamy and smells like bread, add the milk, yogurt, flour, baking powder, baking soda, and salt and mix the with a wooden spoon until the dough comes together. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft. Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge.
  3. When ready to cook divide the dough into 8 equal balls and using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
  4. Cooking Option 1: Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with melted butter and if desired sprinkle on any spices you like such as cumin and garlic. Place the naan on the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. These are best eaten fresh, but will keep in a ziplock bag for a few days and reheat in the oven.
  5. Cooking Option 2: Cook each naan in your Ooni. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. These are best eaten fresh, but will keep in a ziplock bag for a few days and reheat in the oven.

Naan or Pita:

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