Classic Pizza Dough from “Artisan Pizza and Flatbread in 5 Minutes a Day”
In a large 5 qt bowl, mix together well but don’t knead:
6 ½ c flour
3 c warm water
1 ½ Tablespoons Kosher or Sea Salt (large grains)
1 ½ Tablespoons Yeast
Set aside, covered loosly – not tight, to rise for about 2 hours. Then store the bowl in the fridge. Don’t punch down, just leave the lid on and stick in the fridge for a couple of days – or just 1 day if you’re anxious to start. Dough will last for about 2 weeks and is enough to make 4 small pizzas, 2 loaves of peasant bread, or about 8 small Naan.
Preheat Oven to 450 deg.
1 Naan – pull off about an orange size wad of Classic Dough. Lightly flour a board and your hands and roll out the dough into ¼” size circle about 5” in diameter.
Stuffing for each Naan:
3 Tbsp finely chopped onions
3 Tbsp finely chopped Basil (or cilantro, or Oregano)
I added about 2 Tbsp crumbled Feta
Press stuffing into the dough. Then gather up the edges and pinch together into a ball, sealing the edges. Place the edge side down on a floured board and roll into a flat bread to about 1/8” thick. It’s ok if any stuffing bits come through the top.
Bake on a pizza stone if you have one, or a cookie sheet for about 10 minutes or until the Naan is lightly golden in color.
Remove from oven and brush tops with mixture of Olive oil, garlic and very finely chopped basil or whatever herb you stuffed it with. Or just use olive oil.
By the way – make lots, they re-heat nicely and if you make just one, you’ll wish you’d made more. ;-)