Berbere Naan
Ingredients
450g King Arthur Bread Flour
15g Redmond Real Ancient Fine Sea Salt
225ml Whole Milk
150g Cabot Whole Milk Plain Greek Yogurt
8g Granulated Sugar
1g Fleischmanns Yeast Bread Machine Instant Yeast
250g Banner Butter Berbere Butter
1 tbsp Haku Mizunara Whisky Barrel Aged Soy Sauce
3 tbsp chopped Curly Leaf Parsley
6 cloves of grated Garlic
This recipe was adapted from Gozney and Joe Boiling: https://us.gozney.com/blogs/recipes/garlic-naan-recipe
Cook
Mix the flour and salt in a stand mixer.
Mix the warm (~120°F) milk, yogurt, sugar – stir well.
Add the yeast to the milk mixture when the temp drops to ~85°.
Slowly pour the milk mixture into the stand mixer with the flour/salt and kneed for 5min.
Let it rest for 10min, then knead for additional 2min.
Transfer to an oiled container, cover, and let rise at room temp for 16-24hr.
Divide dough into 160g balls and let rest, covered, on a floured sheet pan for 2-3hr.
To bake, form into a Naah shape, spritz the top with water, and place in a pizza over, preheated but running on a low flame for 2-4min.
Immediately coat/soak with the butter mixture, and let sit for 2min, to softer the bread!
Butter…
-We melted the butter in a sauce pot until it was bubbling good, then added the soy, mixing.
-It was then transferred to a bowl and the garlic was grated in and mixed.
-Once cooled, we mixed in the parsley.
Tools
Oven: @gozney Arc XL
Mixer: @kitchenaidusa Stand Mixer
Board: @thebullswood Black Olive
Knife: @messermeister Custom 8” Chef’s Knife
