This time of year you may notice that things get a bit quiet around here. The fantastic summer weather paired with wedding season means I am not in front of my laptop very often.
We recently returned from a trip to Moab, Utah. One thing that I love about living in Vail is our proximity to a variety of towns and places. A scenic 3-hour drive to the west, Moab is a very hot, but stunning desert playground.
It was a fun experience sharing our camping style with my younger brother, who joined us. We like to eat well, and each day was particularly memorable at dinner time- marinated & grilled chicken, crisp iceberg wedge salads with homemade blue cheese dressing, charred poblano pepper and onion salsa, chocolate chip cookies sandwiched with salted caramel ice cream…
It’s been said that dining al fresco certainly heightens the flavor and experience of eating. We can vouch for that.
One of our favorite meals was after we’d returned from a hike in the afternoon. It was incredibly hot and we couldn’t wait to sit in the shade and grab a bite. I’d baked fresh naan bread and wrapped it well before we left. The bread was taken out and torn into pieces, which were dipped into cool cucumber tzatziki. A chilled tabbouleh salad was served on the side.
Now some may say that tzatziki and tabbouleh should be served with fresh pita bread, but I love the consistency and flavor of Indian naan bread much better. The dough has a small amount of yogurt in it and the shaped rounds can be brushed with melted butter and a sprinkle of poppy seeds or my favorite- za’atar (a Middle Eastern spice blend of sumac, thyme, sesame seeds, and salt). They bake up soft, tender, and begging to be accompanied with anything that requires some scooping.
Please enjoy this recipe, it’s a keeper. It’s also a sneak peek/free recipe from my upcoming high altitude baking cookbook- The High Altitude Bakes Breads Cookbook, which features this naan bread. The book will soon be available online to purchase and download for immediate access. Happy baking!
How to make this high altitude adjusted recipe:
Naan Bread
Adapted from Mastering the Art and Craft: Pastry and Baking by the Culinary Institute of America
- 2¾ cups all-purpose flour
- 1¼ teaspoons dry yeast
- 6 oz warm water
- 2 oz (1/2 stick) butter, melted
- 2 oz (1/4 cup) plain yogurt
- 1 large egg
- 2 tablespoons sugar
- 1½ teaspoons salt
- Melted butter, as needed
- Poppy seeds or za'tar, as needed
- Combine the flour and yeast.
- Add the water, melted butter, yogurt, egg, sugar and salt.
- Knead slowly for about 4 minutes. The dough should be very elastic but still wet.
- Place the dough in a greased bowl and cover with plastic wrap.
- Let the dough rise for 30-35 minutes or until it has doubled in size.
- Fold the dough gently and shape into 6 balls.
- Preheat your oven to 375 F.
- Let the dough rest for 10 minutes.
- Gently stretch each ball into ~7" teardrop shapes that are ¼" thick. You can also use a rolling pin to help.
- Place the dough on a parchment-lined baking sheet and brush each teardrop with melted butter. Sprinkle with poppy seeds or za'tar.
- Bake for 10-12 minutes or until the breads are golden brown and puffed. Cool completely.
- Makes about 6 pieces.
Note: This recipe was adapted for high altitude baking. To make at sea level, increase the yeast to 1 1/2 teaspoons. Take note that the rising time will take longer and baking time may vary.
