Savory Version Naan – WOW!
If you have read and tried my basic version naan bread recipe, you will know that basic version is quite universal. You can use it for flat breads, pizzas, tortas, dessert breads by spreading jam and fruit on top. But I made a savory version the other day, because I also made brisket. I wanted to make a savory version, open it up like a pocket and stick sliced tender brisket and some juices inside.. Mmmm!
The steps are exactly the same. All I did was adding more savory ingredients into the dough:
1 bunch of green onions, thinly sliced
2 tbsp of ground Sichuan pepper corn (you can get these in any Asian market, but if you don’t have access to these, regular freshly ground pepper will do)
2 tbsp of sesame seeds (I personally prefer black seeds in this recipe, but I only had white on hand, so those did the trick)
1 tsp additional salt than basic naan bread recipe
I mixed these additional ingredients into the dough, and let the mixture do all the work for me. This way, all the additional flavors will be evenly distributed in the dough, and I would not have certain bites have strong flavors and certain bites are bland.
After cleaning up my mess, and made sure everything I could wash was washed. I really can’t stand the sink is full of dirty dishes.
After letting the dough rise, I cooked these breads in the dry pan, same as regular naan recipe. I made these a bit thicker because I was planning to cut a pocket into the middle. WOW. I would eat these just by themselves!
