Making flatbreads may be my next obsession. There are hundreds of varieties…many more to ponder in the near future. I love bread so much, I really try not to make it. With a hot crusty loaf coming out of my oven, I’m driven to eating it non-stop until it’s gone. As that doesn’t do my waistline any good, I just don’t make bread. It’s as simple as that. But now…flatbread….you can make just a few pieces and enjoy it without all the guilt. And…100% whole wheat is even better. Relatively quick, you could make it for every meal…as the majority of the world does. Why are we sticking with these big crusty loaves? Oh yeah….because they are so delicious!
Flatbreads are made all over the world. From the tortillas of our southern neighbor, to the rice paper wrappers of Asia, lefse in northern Europe to the blueberry pancakes we make right here America. And that’s just a beginning! One of the main components seems to be the lack of an oven, as we have in almost every American home. While I made the naan in my oven, it is traditionally made in a tandoor oven in India and the Middle East. A large clay circular affair fired with coals. Now I’m thinking I might just try this on my outdoor grill on a soapstone griddle. Not quite the same…but…we’ll see…
WHOLE WHEAT NAAN
WITH GARLIC TOPPING
Makes 4
1 1/2 cups whole wheat flour, plus more for kneading
2 teaspoons yeast
1 teaspoon sugar
1/2 teaspoon salt
3/4 cup plain yogurt, warmed to room temperature
2 tablespoons melted butter
Preheat the oven to 550 degrees with a baking stone for 30-40 minutes.
Place 1 1/2 cups flour, 2 teaspoons yeast, 1 teaspoon sugar, 1/2 teaspoon salt, 3/4 cup yogurt and 2 tablespoons butter in a large bowl. Mix until the dough comes together. Transfer to a flour dusted work surface, kneading until smooth and elastic, adding only enough extra flour to prevent it from sticking. Place in an oiled bowl and let rise for 30 minutes in a warm place.
Divide into 4 portions and form into balls. Let rest 5 minutes.
Roll out into 6-8 inch ovals about 1/4-inch thick. Lightly dock with a fork to prevent them from ballooning.
Bake in batches on the hot stone for 5-6 minutes until golden spots appear. Brush with garlic oil as soon as it comes out of the oven.
Garlic Oil
1 tablespoon minced garlic, (2-3 cloves)
2 tablespoons olive oil
1 teaspoon zataar
2 tablespoons finely grated Parmesan cheese
Heat 1 tablespoon minced garlic and 2 tablespoons oil together in a small pot on low heat for several minutes to soften the garlic. Remove from the heat and add 1 teaspoon zataar. Set aside to infuse. When cool, add 2 tablespoons cheese and mix in.
Makes 4
