Move over, sourdough! This Montana Mex-ified recipe for Jalapeño Naan is surprisingly easy to make, so we challenge YOU to get out of your comfort zone and give it a try!
- 1 tsp dry activated yeast
- 1⁄2 cup warm water
- 2 Tbsp sugar
- 2 Tbsp 2% milk
- 1⁄2 egg, beaten
- 1 tsp salt
- 2 1⁄4 cups bread flour
- 1⁄2 tsp Montana Mex Jalapeño Seasoning
- 1/4 cup Montana Mex Extra-Virgin Avocado Oil
- In a large bowl, dissolve yeast in warm water. Let stand for about 10 minutes.
- Stir in sugar, milk, egg, salt, flour and Montana Mex Jalapeño Seasoning. Knead for 6 minutes on a lightly floured surface.
- Place dough in an oiled bowl, cover with a damp cloth, and set aside to rise in a warm place. Wait for about an hour, until the dough has doubled in volume.
- After an hour, pinch off small handfuls of dough about the size of a golf ball.
- Roll into balls, and place on a tray. Cover with a towel, and allow to rise again for about 30 minutes.
- While the naan dough rises, combine about 1⁄4 cup Montana Mex Extra-Virgin Avocado Oil and 1 tablespoon of Jalapeño Seasoning to use on top of the cooked naan.
- Use an oiled rolling pin to shape dough into thin ovals. Lightly oil a cast iron skillet.
- Place dough on skillet over medium-high heat, and cook for 2 to 3 minutes on one side, or until puffy and lightly browned.
- Remove the naan from the skillet, flip and transfer directly to the gas flame (on low) for long enough to give the naan a slight char.
- Transfer to a plate and brush your oil and spice blend on top. Garnish with fresh herbs.