Homemade Butter Naan With Zattar

A packet of zattar had been lying stray in my kitchen cabinet, until one day I thought of dealing with it once and for all. Zattar is a combination of dried herbs and spices like thyme, oregano, marjoram, sesame seeds and sumac. It is popular mostly in the Middle Eastern countries.
Usually when I have some extra time on my hand, I plan on making homemade naans. My home smells amazing when I make naans. The packet of zattar that had been untouched up till now was destined to be used on the naans. No need to explain how they turned out, because they were great!
 After rolling out the dough, I applied a paste made of zattar, milk and oil (you can use butter). Spread on the rolled dough and bake. You can serve these with kebabs as a substitute for pitta or place Chicken Sheesh Taouk or any other filling of your choice and roll up to make a grab and go meal.

IngredientsQuantity

plain flour600g

water300 ml

yeast7g

sugar1 tsp

butter20g

milk1/4 cup

oil3 tbsp

salt7g

Prepare a paste using 3 tbsp zattar with 2 tbsp milk and 3 tbsp oil.Dissolve the yeast and sugar in luke warm water. Leave to froth in a warm place. Place flour in a large bowl, make a well in the center and pour in the yeast mixture. Knead add, salt, milk and butter, add some more water if the dough feels too dry. Knead for at least 15 minutes until the dough is soft and pliable. Cover with a damp kitchen towel and leave the dough to rise in a warm place.The dough will double in size after 2-3 hours. Once double in size divide into 6 equal balls. Leave covered for 10 more minutes.Now place a dough ball onto a floured surface and roll in any shape you like. I like mine oblong, you can make round.Prick gently the rolled out naan with a fork. Spread the zattar mixture on top and bake in a preheated oven at 200 degrees C