Grilled Flat Bread with Herb Oil

Naan with herb oil

This recipe will be sure to wow any party guest and family!  These can be made big or small and they go well with everything from soup, salad and grilled veggies and chicken!  The herb oil can be made and stored for up to 2 weeks in the fridge.  Below I have posted 2 different kinds of bread recipes.  The first is a naan (Indian flat bread) and the other is more of a pizza dough.  Try both!  You won’t be disappointed!

Homemade Herb Oil
1/2 cup chopped fresh rosemary
1/4 cup chopped fresh tarragon
1/8 cup chopped fresh thyme
1 cup olive oil
Blend all ingredients in a blender.  Makes 1 3/4 cups oil.
Naan (recipe from “Spilling the Beans”)
1/2 cup warm water
2 tsp dry active yeast
1 tsp sugar
1 cup rinsed and drained canned white beans
1/2 cup yogurt
1/4 cup canola oil
1 large egg
3 cups of your choice flour, extra if needed.  I used half spelt, half all purpose flour.
1/2 tsp salt
In a small bowl mix together the water, yeast and sugar.  Let stand until bubbly for a few minutes.
In the bowl of a food processor, puree the beans with yogurt, oil and egg; add the yeast mixture.  Stir in the flour and salt until a sticky dough forms.  Add more flour turning the dough out onto a floured surface kneading until the dough is elastic and smooth.  Cover with a tea towel and let rise until double in size.  1-2 hours.
Divide the dough into 8-10 pieces.  On an oiled surface, roll out each piece into an oval.  Set a heavy skillet over high heat and drizzle oil on the pan.  Cook one naan at a time until golden blistered on bottom and top.  Spread herb oil on dough after it has cooked.  Lightly salt with Kosher salt and pepper.  Keep warm in a 250` oven until ready to serve.
Pizza Dough (Flat Bread)
1/4 cup warm water
1 1/8 tsp dry active yeast
1/2 tsp honey
1 1/4 to 1 3/4 cup flour of your choice
1/4 cup milk
2 Tbsp room temp water
1 Tbsp olive oil
1/2 tsp salt
Make a Sponge:
in a small bowl, mix together warm water, yeast ans honey until yeast is dissolved.  Stir in 1/4 cup flour until smooth; set aside 20-30 minutes or until bubbly.
Make the Dough:
In an electric bowl fitted with a dough hook, combine sponge, 1 cup flour, milk, room temp water, olive oil and salt.  mix on medium speed to form a sticky dough.  Add additional flour, little a ta time until dough pulls away from the sides of the bowl. (Dough should be very soft).  Reduce to a low setting and knead for 10 minutes.  Cover with plastic and let rise for 1-2 hours until doubled in size.
Divide dough in half and roll out onto an oiled surface, making 2 large oval shapes.  Grill on a heavy skillet or outside on the BBQ grill.  Brush herb oil on fully cooked dough and cut into triangular shapes.  Lightly salt with Kosher salt and pepper.


Emily Saddler

Emily is first a wife to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “The Organic Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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