Crust (Naan) Recipe:
- 1 cup warm water (110 degrees F/45 degrees C)
- 1 (.25 ounce) package active dry yeast
- 1/4 cup warm water
- 1/4 cup plain yogurt, room temperature (I used organic sour cream this time)
- 2 tbsp canola or coconut oil
- 3 cups unbleached all-purpose flour
- 1 teaspoon salt
- Flax seed (if desired, this helps increase omegas (essential fatty acids), protein and fiber and MANY vitamins)
- Hemp seed (if desired, this helps increase omegas (essential fatty acids), which are very heart healthy and extremely easy to digest)
Add that into your sifted (in all honesty, I don't sift) flour and salt mixture.
Add in your seeds if you have them and slowly mix these items together, adding your oil and sour cream as well. Many times I add all at once, but it can affect how your yeast activates and of course the dough rising!
Using a dough hook, mix until it forms a ball. Take out the mixing hook and gently poke your dough - it should not be too sticky and should have a bit of give. If it is too sticky, add a small amount of flour and mix on a low speed to combine. You don't want to over mix! If you mix by hand it will be cumbersome, but you can mix by hand as well. I LOVE my
Once mixed, cover and let stand/rise for approximately 90 minutes. If your home is cool (say below 75 degrees, or if you used any cool ingredients, you may want to place the bowl, covered, in a warmed, but off, oven.
When the dough is around double in size, you are ready to make your crust/naan. To make as a naan, use slightly less than a tennis-ball sized "grab" of dough, and roll slowly in your hand and then "pull" the pieces slowly apart to make it almost tear-drop shape. Place on a baking pan, and bake at 425 for 8 minutes.
To make as a complete crust, flour your pan and working from the center, do your best to flatten the dough. You do not need to pre-bake the crust for the pizza.
Now for the fun part. TOPPINGS! We mostly stick to vegetarian. Add your selected items, place in a 425 oven for 10-15 minutes, depending on toppings and thickness of the dough... If you are using raw meat, be sure it is fully cooked.