I was saving that announcement for today when all of the great bloggers who contribute to #BreadBakers revealed their creations for this month's them of Yeasty Flat Breads.
The theme this month was chosen by Chef Mireille of The Schizo Chef and it is a great one. My mind went right away to Foccacia. I love Foccacia and shared my recipe for Onion Focaccia not to long ago. I thought I would make an olive foccacia this time but then Cam, of Culinary Adventures with Camilla, invited me to join #HotSummerEats which was happening the same week as #BreadBakers. When I decided to make the Gyro Kebabs, I knew I wanted a grilled flatbread to go with them.
I found an easy peasy and quick recipe compliments of Red Star Yeast. I put my baking stone on my grill turned the grill to high and had the perfect "oven" in which to bake my Naan.
This recipe gives you 6 Naan in less than an hours time.
Let them rise, divide the dough, flatten them out and bake.
They were delicious.
This recipe is definitely a keeper.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to email@example.com.
recipe by Red Star Yeast
3 c. flour
2 1/4 t. Quick Rise yeast
2 t. sugar
1/8 t. baking soda
1 t. salt
3/4 c. warm water (120-130*)
1/4 c. oil (I used olive oil)
1/4 c. full fat plain yogurt (I used Greek yogurt)
Combine 1 1/2 c. of the flour and the remaining dry ingredients in large bowl of stand mixer fitted with paddle attachment. Add the water, oil and yogurt. Blend at low speed until moistened. Beat for 1 minute at medium speed. Switch to the dough hook and gradually add the remaining flour to make a smooth dough, Knead with dough hook for 5 minutes.
Form the dough into a ball and place in a lightly oiled bowl, turning to cover top of dough with oil. Cover with a warm damp towel and let rise in a warm spot until doubled in size, about 45 minutes.
Place a pizza stone in the center rack of the oven or on the rack of a grill. Preheat to 450*
Punch down the dough and divide into 6 pieces and let rest, covered, for 5 minutes. Roll out each piece of dough into a tear drop shape about 8" long and 1/4 " thick. Use a spray bottle to lightly mist each piece of dough with water and place it wet side down on the pizza stone. Cook for about 2 minutes, until the bottom is lightly browned then spray the top with water, flip it over and cook for an additional 2 minutes.
Note: My grill and stone are large enough to cook all 6 Naan at once but you can cook them in batches if needed.
Here is what the other bakers decided to share this month
- Chickpea Moroccan Bread by Food Lust People Love
- Emirati Khameer by The Schizo Chef
- Focaccia by Simply Veggies
- Garlic Naan by Seduce Your Tastebuds
- Grilled Bacon Onion Cheese Flatbread (Flammkuchen) by Magnolia Days
- Grilled Naan by A Day in the Life on the Farm
- Homemade Naan by Hezzi-D's Books and Cooks
- Hönökaka - Swedish Flatbread by Passion Kneaded
- Kesra - Moroccan Flatbread by Karen's Kitchen Stories
- Man'oushe - Lebanese Flatbread by A Shaggy Dough Story
- Margherita-Style Grilled Flatbread by Cali's Cuisine
- Orange Herb Pitas by Cindy's Recipes and Writings
- Paneer Kulcha by I Camp in my Kitchen
- Roghni Roti by Sneha's Recipe
- Sausage Gravy Pizza with Peppers and Onions by Pastry Chef Online
- Simple Pita Bread by A Baker's House
- Spelt Biskers by What Smells So Good?
- Tigelle - Italian Flat Bread by Cooking Club
- Whole Wheat Pita Bread by G'Gina's Kitchenette
- Za'atar & Cheese Manakish - Levantine Flatbread by Ruchik Randhap
- Za'atar Spiced Khobez by Cook's Hideout