Cob Loaf

3 1/2 cups AP Flour

2 1/2 tsp Instant Yeast

2 1/2 tsp Salt

2 Tbsp Butter, softened

1 Tbsp Olive Oil

1 1/3 cups cold water

DIRECTIONS:

Add flour to bowl of stand mixer fitted with dough hook.

Create 2 small wells on opposite sides of the flour.

Add yeast to one well, add salt to the other.

Add softened butter.

Add 3/4 of the water and turn mixer on low to bring dough together.

Add remaining water until dough begins to pull away from the sides of the bowl.

Spread olive oil on work surface, dump out dough, knead until springy and shiny.

Place ball of dough into a lightly oiled bowl, cover with a clean towel, and let rise 1-3 hours until roughly doubled in size.

While dough rises, head oven to 425 F and place an empty roasting pan on bottom rack.

Lightly flour work surface and dump dough out.

Roll gently into rough square shape, folding edges slightly inward, then flip over.

With the edges of your hands, tuck the edged of the dough under while forming into a round loaf.

Place loaf on a parchment lined sheet pan and score deeply in crosshatch pattern with sharp knife.

Pour hot water into the roasting pan and place sheet pan with loaf in the oven.

Bake 30 minutes or until loaf sounds hollow when tapped on the bottom.

Naan

1 tsp active dry yeast

2 tsp granulated sugar

2 cups AP flour

1 tsp salt

1/8 tsp baking powder

3 Tbsp Fage 0% plain Greek yogurt

2 Tbsp olive oil

1 tsp caraway seeds

1 tsp dried thyme

5 Tbsp melted butter

Coarse sea salt

DIRECTIONS:

Disolve yeast and 1 tsp of sugar in 3/4 cup of warm water. Let sit 10 minutes until frothy

In a large bowl, combine flour, salt, baking powder, caraway, thyme and 1 tsp sugar.

Mix yogurt and olive oil together, then mix into frothy yeast mixture.

Pour yogurt/yeast mixture into the center of the bowl of flour.

Gently combine wet and dry with your hands until the dough comes together into a slightly sticky ball.

Cover dough with dish towel and let rise 3-4 hours.

Have a bowl of flour and a bowl of water handy.

Separate dough into 6 equal portions, roll into balls, and roll in flour.

Roll each ball into a teardrop shape, approximately 8 inches long and 1/2 inch thick.

Heat large cast iron skillet to smoking, wet hands in bowl of water and moisten a loaf on either side with hands.

Place into skillet, cooking approximately 1 minute on each side.

Brush with melted butter and seasin with sea salt.