Welp, turns out #quarantinecooking is going to be my most used hashtag during this stay-at-home period. To be honest, I’m really enjoying the fact that I’ve had more time in the kitchen. I don’t have a gratitude journal, but I suppose that would be at the top of my list today. I am thankful for this time to try new recipes and spend some relaxing time in my kitchen.
Perusing through one of my favorite cookbooks yesterday, “Smoke, Roots, Mountain, Harvest” By Lauren McDuffie, I came across her recipe for breakfast flatbreads. (Essentially breakfast style pizza, and I am definitely here for both of those food categories!) Her recipe called for store bought naan, but of course we are trying to avoid going out in public during this pandemic if we don’t have to, so I decided to try to make my own.
After searching the interwebs for about an hour and seeing a multitude of recipes with different ingredient combos, I decided to go with a 4 ingredient recipe. Most of the authentic naan recipes I came across called for yeast and an egg, and when I came across this particular version, which looked infinitely easier, I decided to try it!
*Foodblogger gods please spare me your wrath: full disclosure that I found this recipe on another food site, and somehow the window got closed out and now I can’t find the page to give credit. So I’m not claiming this recipe to be my own, but we enjoyed it so much I still wanted to share!
4 Ingredient Naan
Ingredients
- 2 cups flour
- 1 1/4 cups Greek yogurt
- 2 tsp baking powder
- 1/2 tsp salt
Instructions
- Mix all ingredients together in a bowl until dough ball begins to form. (If you are using your kitchen aid, use your dough hook).
- You may need to sprinkle a little additional flour in the bowl. It will come out tacky, but should not stick too badly to your hands.
- Remove dough and divide into 6 even sized dough balls.
- Sprinkle a little extra flour on the counter and roll each ball on with a rolling pin until about 6" in diameter. These do not need to be perfect! You may need to flour your rolling pin as well.
- In a hot, dry skillet (no oil) place your rolled out dough balls, one at a time. Flip after you start to see bubbles. The bread should be lightly browned in spots. (About 2 minutes on each side).
- If you like, you can brush with olive oil and fresh herbs after cooking.
Notes
We actually used the left overs of these to make the flatbread pizzas the next day: pulled pork, crispy mushrooms and mozzarella. Pretty dang good!
Cheers to all of you at home that are social distancing, and making the most of your kitchens!
xo Kelli
