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Lavender and Fennel Pollen Naan Bread
A middle eastern flat bread with an Italian twist. Perfect as an appetizer.
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Cook Time
1
minute
min
Total Time
1
minute
min
Course
Appetizer, Bread
Cuisine
Italian, Middle Eastern
Servings
8
6" pieces
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.
Keyword
forno bravo, hearth bread, wood fired bread, Lavender, Fennel Pollen, Chef Ryan Kirby, Naan Bread