Jalapeño Naan

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! 

Ingredients:

• 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

Method:

1. In a large bowl, dissolve yeast in warm water. Let stand for about 10 minutes.
2. Stir in sugar, milk, egg, salt, flour and Montana Mex Jalapeño Seasoning. Knead for 6 minutes on a lightly floured surface.
3. 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.
4. After an hour, pinch off small handfuls of dough about the size of a golf ball.
5. Roll into balls, and place on a tray. Cover with a towel, and allow to rise again for about 30 minutes.
6. 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.
7. Use an oiled rolling pin to shape dough into thin ovals. Lightly oil a cast iron skillet.
8. Place dough on skillet over medium-high heat, and cook for 2 to 3 minutes  on one side, or until puffy and lightly browned.
9. 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.
10. Transfer to a plate and brush your oil and spice blend on top. Garnish with fresh herbs.

*buen provecho*