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)
2 cups plain whole fat Greek yogurt, divided
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, 1 cup 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 olive oil. Sprinkle the edges with Za'atar, Sumac and/or Aleppo Pepper. Serve with 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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