Naan Bread stuffed with Flank Steak

Naan Bread...I came across this recipe quite recently and have been anxious to try it. You see, my husband and I absolutely love Persian/Mediterranean food. I often make pita bread, but I wanted a bread that was chewy and yet light...you know, the ones that are stuffed with sliced beef/lamb along with some yoghurt sauce, reminiscent of a gyro. They are often served at local Persian/Greek fast foods. Yet, these are a bit more chewy than the gyros. Don't get me wrong it isn't that chewy. I didn't want them to be tough or dense, or to crumble/break when stuffed.These were just right and really what I had been looking for a long time. I came across this site by accident...really, truly. I happened to be on another blog and then before I knew it I found this recipe. The site had the perfect recipe for Naan Bread and pictures to go along with it! Actually, they were amazing pictures,which really made me try the recipe right away! I love it and it will definitely be on my list of favorite recipes. I did change it a bit...boy, do I always have to change recipes?! Anyway, I loved my version, but feel free to make the original. The only change really, was the type of flour I used...a bit of whole wheat and a mix of all purpose/bread flour. Ok, I also used instant yeast instead of the active dry yeast....that's because I always use instant yeast. Its just easier to use(and I think you get better results). This recipe is perfect for the summer months when grilling is in high gear(at least at our house anyway). I chose to make a sour cream/cilantro sauce to go alongside some sliced, grilled flank steak...check out my post on grilled flank steak(skip the chipotle and add some cilantro). It was just delicious...satisfied my craving!

You will need: makes about 12 naan/pita breads

2 cups all-purpose flour

1 cup bread flour

1/2 cup whole wheat flour

1 tsp salt

1/2 tsp instant yeast

1 1/2 cup milk, heated to 110F

1 tsp sugar

Directions:

Combine the flours ,yeast/salt and sugar in a mixer bowl.

Set aside. Warm up milk to about 110 deg. Add milk to the flour mixture.

Mix in a stand mixer( I used my Kitchen Aid) on medium speed for 5 minutes, or knead by hand until the dough is smooth and elastic.

Cover with plastic and allow to rest for two hours. After the dough has rested, turn it out onto a floured surface. Divide the dough onto 12 equal pieces and round them into balls. Cover with a towel and allow to rest for 30 minutes.

While the dough rests, heat your oven to 500 F and place a pizza stone on the bottom rack of the oven. I guess you can also use a cast iron skillet to do this. After it has rested for 30 minutes, roll out the dough until it is about 6″ to 7″ wide. It shouldn't be too thick, more on the thinner side.

Spray the dough with water on the top side(use a spray bottle for this or use a pastry brush dipped in water). Lay the dough onto the hot pizza stone. Close the oven and bake for 2 1/2 to 3 minutes, or until puffed and beginning to get brown spots. Don't overcook it or it will get brittle on you. Brush with melted butter and cover. I chose not to brush it with butter since I was going to freeze most of them. I did however, place them (stacked) in a plastic bag when still warm to sort of steam and make them softer.

I also, took them out later(frozen)and wrapped them in foil..to sort of steam them. I placed them
on the grill for a few minutes while my flank steak was cooking. This way I had nice warm bread ready to be stuffed with the meat and sour cream/cilantro sauce.

Sour cream/cilantro sauce:ingredients are approximate

1 cup sour cream(not lowfat)...I suppose you could use yoghurt:).

2 TBS cilantro pesto

salt/pepper to taste

Mix to combine.

Cilantro Pesto:ingredients are approximate(add/subtract according to your taste).

a bunch of cilantro

2 garlic cloves

1/4-1/3 cup shredded parmesan

1/4 nuts(almond or pine or walnuts etc.)

1/2 cup extra virgin olive oil

salt and pepper to taste

1/4 -1/2 of a lime, juiced (optional...but I think it brings everything together)

In a food processor, process first 4 ingredients. Through the feed tube, add the olive oil. Season with salt and pepper.Mix in lime juice.

Flank Steak:

I chose to use some of the cilantro pesto to marinate my flank steak. I also added some more garlic, salt and pepper. I left it overnight to marinate. You can also use the marinade on my flank steak post...see link in my introduction. I grilled it on high, for a few minutes on each side, and sliced it at an angle.