Recipe courtesy of Fire Food & Drink
Show: Unique Eats
Episode: Food by Fire
Print
Claybread Oven Bread and Red Pepper Aioli
Total:
2 hr 55 min
Prep:
40 min
Inactive:
2 hr 10 min
Cook:
5 min
Yield:
One 10-inch flatbread
Level:
Advanced
Total:
2 hr 55 min
Prep:
40 min
Inactive:
2 hr 10 min
Cook:
5 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.

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