Homemade Naan and Pita Bread

Hey, I know it’s been a while since I put a recipe on my blog. I have been putting them directly on YouTube/Instagram (the devil.. lol) or Facebook.

I’m posting a video I did today where I made Naan and Pita Bread from a two ingredient dough made with Flour and Greek Yogurt.  Check out my other videos on YouTube to see how I make the dough.

 

I’ve been balancing work (the devil.. lol), family, art and cooking.  Can I get 2 extra days to the weekend, please??

Thanks for being here and all your comments. Lots of love to you, my subscribers.. you mean so much to me.

Judy ♥♥♥

Recipe Time – Focaccia Bread

I think it’s time for a recipe… yes?  I love making my own Foccacia bread.. Well, actually, I don’t make the dough myself.  I use frozen (sorry, mom).

This is so delicious alone, spread your favorite savory dip on it, make a pizza out of it or even a sandwich.  Here I’ve cut it into strips to accompany a meal.

Get frozen or pre-made dough.  If frozen, let it thaw on a cookie sheet on top of parchment paper (your friend) and under a clean kitchen towel or cloth napkin.  I put my oven on for about 3-4 minutes on a high temp, then I shut the oven off and put the bread in to rise.. about 5-6 hours.  You can skip this and just leave it on the counter also, but I think the warm oven helps it rise better.

Once risen and pulled off the sheet, I put leave the parchment paper on the baking sheet and sprinkle with olive oil.  Now flatten the dough with your fingers until you get it spread as square as possible; well, like pizza.

Take olive oil and rub all over the dough.  For an Italian taste, I sprinkle basil, oregano, fresh chopped garlic, and grated Parmesan cheese all over it.  Imagine the themes you could do here.. Mexican, fruits or sweetened with cinnamon/sugar.. oh that reminds me of “Monkey Bread.  ok, sorry going off track here.

Now, once your bread is ready for the oven, take a fork and punch holes all over the bread so it doesn’t bubble up too much.

Bake in a 400 degree oven for about 20 minutes, but watch it.  Ovens vary.  You’ll know when it’s done when you lift the bottom with a spatula and it’s golden brown underneath.

Now, from here you could proceed with making a pizza.  If not, let cool and slice as you like.    The beauty of using parchment paper is the bread will just slide off the sheet… no clean up.  Who knew parchment paper wasn’t just for art… or is that the other way around?

Here’s a little dip tip (approx measurements):  Take a 1/4 C of Extra Virgin Olive Oil, 1 T chopped fresh garlic and 2 T. of grated Parmasean cheese (you could use Ramono also).  Mix in small bowl and this dip is out of this world with this bread.  Helloooooooooo!

Enjoy!!  If you have any questions, let me know.. I’d be happy to answer.