Diana's Kitchen ep.03 Tukir na'an BIBI

Combine warm water, sugar, and yeast in a bowl; let sit until frothy, about 5-10 minutes.

In a large mixing bowl, combine all-purpose flour and salt.

Add the yeast mixture, olive oil, and yogurt to the flour; mix until a dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1-2 hours.

Preheat the oven to 475°F (245°C) and place a baking stone or sheet inside to heat.

Punch down the risen dough and divide it into equal portions.

Roll each portion into a flat oval shape, about 1/4 inch thick.

Sprinkle sesame seeds and za'atar on top of each naan, pressing gently to adhere.

Transfer the naan to the preheated baking stone or sheet; bake for 5-7 minutes until puffed and golden.

In a small pan, sauté garlic and onion in olive oil until translucent.

Add coriander, cumin, black pepper, and chili powder; cook for 1-2 minutes until fragrant.

Remove from heat and stir in fresh parsley and lemon juice.

Serve the naan warm, topped with the garlic-onion mixture.

Spice Level:

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