Recipe courtesy of
Show: Unique Eats
Episode: Food by Fire
Claybread Oven Bread and Red Pepper Aioli
Total:
2 hr 55 min
Active:
40 min
Yield:
One 10-inch flatbread
Level:
Advanced
Total:
2 hr 55 min
Active:
40 min
Yield:
One 10-inch flatbread
Level:
Advanced

Ingredients

  • 4 ounces Naan Dough, cold, recipe follows
  • 1 tablespoon olive oil
  • Kosher salt
  • 1 tablespoon Herb Oil, recipe follows
  • 2 tablespoons Red Pepper Aioli, recipe follows
  • 1 teaspoon chopped fresh parsley
  • 1 ounce Parmesan, shaved
Naan Dough:
  • 4 tablespoons sugar
  • 3 tablespoons dry compressed yeast
  • 6 cup water, at room temperature
  • 32 ounces yogurt
  • 22 cups bread flour
  • 2 ounces salt
  • 1/4 cup olive oil, plus more for oiling the pans
Herb Oil:
  • 2 cups canola oil
  • 2 cups fresh parsley leaves, chopped
  • 1/2 cup fresh tarragon leaves, chopped
  • Salt and freshly ground black pepper
Red Pepper Aioli:
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon minced garlic
  • 4 red bell peppers, roasted
  • 4 to 5 ounces canola oil, cold
  • Salt and freshly ground black pepper

Directions

Prepare a tandoor oven. On a flat surface, press the Naan Dough out evenly to form a 10-inch oval. Brush with the olive oil and sprinkle lightly with kosher salt. Pick up the dough and allow it to hang on your flexed hand. Moving quickly, press the dough against the hot clay of the tandoor oven. Bake until the bread is golden brown and loosens from the clay, about 2 minutes. Pull the bread from the oven with tongs and place on a cutting board. Brush with the Herb Oil, cut into 4 pieces and place on a plate. Serve garnished with the Red Pepper Aioli, chopped parsley and shaved Parmesan.

Naan Dough:

Bloom the sugar and yeast in the water for 10 minutes in the bowl of a stand mixer fitted with a dough hook. Add the yogurt, bread flour, salt and olive oil and mix on low speed for 10 minutes. Remove the dough, place in a lightly oiled container and set aside to proof and double in size, about 2 hours. Punch down the dough and use a scale to measure out 4-ounce pieces. Store in lightly oiled pans until ready to use.

Herb Oil:

Combine the canola oil, parsley and tarragon in a blender and puree until smooth. Season with salt and pepper.

Red Pepper Aioli:

Combine the vinegar, garlic and peppers in a blender and blend on high. With the blender running, stream in the canola oil to create an emulsion. Taste and season with salt and pepper as needed. Strain the mixture through a chinois before using.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Rosie's Red Onion Salsa

Recipe courtesy of Cooking Channel

Queen's Bread Pudding with Cold Fruit "Soup"

Recipe courtesy of Brian O'Reilly

Red, White and Blue Burger

Garlic Toasts with Red Pepper Aioli

Recipe courtesy of Giada De Laurentiis

Steamed Mahi Mahi over Purple Thai Rice with Baby Bok Choy and Red Pepper Aioli

Recipe courtesy of No Author

Steamed Mussels with Coconut-Green Chile Broth and Black Pepper French Fries with Smoked Red Pepper Aioli

Recipe courtesy of Bobby Flay

Rigatoni with Red Pepper, Almonds, and Bread Crumbs

Recipe courtesy of Giada De Laurentiis

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Ching's Amazing Asia

8:30am | 7:30c

Ching's Amazing Asia

9:30am | 8:30c
10am | 9c
11am | 10c
12pm | 11c
1pm | 12c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here