Naan with Za atar, Sumac and Aleppo Pepper

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grilled flatbread seasoned yogurt easy simple victoria gourmet recipe

I had a fabulous lunch at a Middle Eastern/Greek/Turkish restaurant in Washington, D.C. This is my rendition of their naan served with a seasoned Greek yogurt. Although this seems like a lot of work, it is relatively easy and the result is so utterly delicious, it is worth the effort. 

Ingredients

1-2 tablespoons Za'atar Seasoning
1-2 tablespoons Sumac
1-2 tablespoons Aleppo Pepper
1/4 cup warm water (80ºF)
1 tablespoon honey or raw sugar
3/4 teaspoon dry active yeast
3/4 cup milk, warmed (we prefer whole milk)
1 cup plain whole fat Greek yogurt
4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
4 tablespoons unsalted butter, melted
2 tablesoons extra virgin olive oil

Recipe Info

Difficulty Level: 
Medium
Prep Time: 
5 minutes
Cook Time: 
10 minutes
Resting Time: 
1 hour
Total Time: 
1 hour, 15 minutes
Serving size: 
8

Directions

1. In the bowl of a stand mixer combine the water, honey and yeast. Let rest for 10 minutes or until the yeast begins to bubble and froth.
2. Add in the milk, yogurt, flour baking powder, baking soda, and salt. Using the dough hook attachment, mix for 4 minutes or until there is no flour visible. Lightly dust the countertop and knead the sticky dough until it forms a ball. Dust the mixing bowl with flour and add the dough. Cover with plastic wrap and set in a warm place.
3. When the dough has doubled in size, cut it into 8 equal portions. Roll each portion into a circle about an 1/8 inch thick.
4. Heat a cast irom skillet or griddle over medium-high heat. Brush each side of the dough with melted butter. Place 1 piece of dough into the hot pan and immediatly cover. Cook for 1 minute. Then flip and cook, covered for an additional 1-2 minutes.
5. Repeat with remaining dough.
6. Dollop the remaining cup of yogurt onto a plate. Make a few pockets and fill with extra virgin olive oil. Sprinkle the edges with Za'atar, Sumac and/or Aleppo Pepper. Serve with the warm naan.

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Recipe Tip:
Try this naan with my falafel, chicken gyro, cashew chicken, kebobs, or fried feta recipes.
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