Climber’s High Naan
Climber’s High Naan
A tribute to one of my favorite loose leaf teas
Climber’s High is a super-charged blend of teas, spices and herbs formulated to provide a refreshing daily lift for people with active, high-energy lifestyles…Just like me!!!
Naan, a leavened flatbread, is one of my favorite breads to eat. It is soft, chewing, and extremely versatile: serve it with kabobs, cut it up and dip in hummus, use it as as wrap , make a flat bread pizza, etc.
- 2 cups lukewarm water (about 100°F)
- 1 tsp. active dry yeast
- 1 cup lukewarm milk (about 100°F)
- 27 oz. (6 cups) unbleached all-purpose flour; more or less as needed
- 1 ½ TBS CLIMBER’S HIGH loose tea, finely ground (reserve 1 tsp to sprinkle on top)
- 1 Tbs. plus 1 tsp. coarse salt
- Vegetable oil for the bowl
- 3 to 4 Tbs. unsalted butter, melted
To make the dough: Stir yeast into 1/2 cup lukewarm water. In a small saucepan heat milk to lukewarm, 100°F. In a large bowl combine the milk and remaining 1-1/2 cups water. Stir in the yeast mixture and about 2 cups of flour, stir in the same direction until smooth. Add tea and salt and continue stirring in flour, 1/2 cup at a time, until the dough is too stiff to stir, but is still soft. Place the dough onto a lightly floured surface. Knead the dough until it’s smooth, 4 to 5 minutes, incorporating only enough flour to prevent the dough from sticking. Wash, dry, and lightly oil the bowl. Put the dough in the bowl, cover with plastic, and let it rise in a warm place for about 2 hours.
To shape and bake: Preheat the oven to 500°F.
Using a pastry brush, lightly grease 2 baking sheets with some canola oil. Slide the baking sheets into the center of the oven for a few minutes, just to heat the baking sheets a little, don’t leave it too long.
Place the dough on a lightly floured surface and cut in half, putting half of it back in the bowl (covered) while you work with the other half.
Cut the dough into four equal pieces. Shape each piece into a ball by rolling the dough on the counter and brush with melted butter. Do the same with the other half.
Roll each ball out to about 1/8-inch in thickness. When all the ovals are rolled, brush off any excess flour. Keep centre slightly thinner than edges. Sprinkle a little salt and the reserved Climber’s High loose tea over the naan. Remove the baking sheets from the oven and arrange the naan in a single layer, 4 pieces per pan. Bake until they are light brown and puffy, about 5 minutes. Remove the baking sheets from the oven and transfer the naan to a serving platter lined with kitchen towels to keep them warm.
For a fun, fast, healthy, and delicious naan pizza recipe visit : Tea Spot Chef