By Chef Heidi Whitney-Schile
“I have always enjoyed a traditional style naan that is fluffy and made to order. I started playing around with adding Oregon herbs and the yeast levels to make it even fluffier. I recommend using this for thanksgiving leftovers and fall flavors.”
Ingredients
2 Cup Warm Water
6 Cup Flour
2 tsp Salt
1/2 Cup Extra Virgin Olive Oil
1 Tbsp Yeast
1 Tbsp Sugar
1/4 Cup Parsley
1/4 Cup Chives
1/4 Cup Shallot
Preparation
Step 1 – In your mixing bowl, combine warm water (about 110°F), yeast, and sugar. Gently stir and let the mixture sit for 5-10 minutes to allow the yeast to bloom. The yeast is done blooming when the surface becomes frothy or bubbly, and the mixture gives off a slight yeast aroma. If this doesn’t happen, the yeast may be inactive, and you’ll need to start over with fresh yeast.
Step 2 – While waiting for the yeast to bloom, combine the flour, salt, parsley, chives, and shallot in a separate bowl. Mix until the herbs are evenly distributed throughout the flour.
Step 3 – Once the yeast has bloomed, add the flour and herb mixture to the mixing bowl. Attach the dough hook to your mixer and start mixing on low speed.
Step 4 – With the mixer running, slowly pour in the olive oil. Continue mixing until the dough comes together into a smooth, elastic consistency. This should take about 5-7 minutes. If the dough is too sticky, you can add a little more flour, one tablespoon at a time, until it’s manageable but still soft.
Step 5 – Lightly spray a half-sheet pan with a thin layer of non-stick spray to prevent sticking.
Step 6 – Divide the dough into 5.5-ounce portions (a kitchen scale works well for this) and place them on the prepared sheet pan. Cover the pan loosely with plastic wrap and allow the dough to proof in a warm spot until it has doubled in size. This may take 1-2 hours, depending on the temperature of your environment.
Step 7 – Once the dough has finished proofing, it’s ready to use! You can either cook immediately or store for later.
- Cook immediately: Roll out the dough and cook it in a cast iron skillet or saucepan over medium heat until golden brown on both sides.
- Store for later:
- In the fridge: Wrap the dough tightly in plastic wrap or place it in an airtight container. It will keep for up to one week.
- In the freezer: Store the dough in a freezer-safe container or bag for up to one month. Thaw in the fridge overnight before using.
