Naan Flatbread
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Naan Flatbread
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A pillowy, char-grilled Indian flatbread brushed with fresh herbs and olive oil.
Ingredients
Combine flour, salt, and yeast in a stand mixer with a dough hook attachment. In a separate bowl, mix Chobani® Greek Yogurt, extra-virgin olive oil, and water. Add wet ingredients and mix on low speed until dough is smooth and elastic, about 8-10 minutes.
Transfer dough to a mixing bowl. Cover with a damp towel and proof in a warm place until dough doubles in size, about 1 hour.
Punch down dough and divide into 10 pieces. Roll each piece into a ball and place on a sheet tray lined with parchment. Cover with a damp towel and allow to proof a second time for about 30 minutes.
Preheat oven with baking stone to 475°F.
Flatten each ball into 7” rounds ¼” thick. Bake on a stone until tops begin to brown. Alternatively place on a grill on high heat until charred on each side. Remove from oven and serve warm.
Mix oil, thyme, and salt. Season naan immediately and serve hot.
