Lavender and Fennel Pollen Naan Bread
A middle eastern flat bread with an Italian twist. Perfect as an appetizer.
Ingredients
- 1/2 cup warm water - 110° to 115°F
- 2 tsp instant yeast
- 1 tsp sugar
- 3 Tbsp olive oil
- 1/4 cup Greek yogurt
- 1 egg
- 1/2 tsp salt
- 2 1/2 - 3 cups all purpose flour
- 2 Tbsp melted butter
- fennel powder to taste
- culinary lavender to taste
- sea salt flakes to taste
Instructions
- Combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly.
- Add olive oil, yogurt, egg, salt, seasoning* (see notes above) and 2 cups of flour. Mix till smooth.
- Add enough flour to make a soft dough. Knead a few times on a floured counter until smooth.
- Place dough in a greased bowl. Cover and let rise in a warm place until doubled.
- Heat your oven up to about 650-750°F. (You want a quick bake for best results. It gives the bread a nice outer crust and a soft fluffy inside.)
- Cut dough into eight pieces. On a floured surface, roll out each piece into a 6" circle.
- Place in oven slightly away from the fire and cooked directly on the oven floor. Cook till naan is bubbly and golden brown. (1-2 min)
- Brush the top (the bubbly side) of each naan with melted butter. Lightly season top with a mixture of sea salt flakes, lavender, and fennel pollen.