Tuesday, October 19, 2021

Yogurt Naan Bread

Ingredients: 

  • 1/2 cup warm water 
  • 2 tsp instant yeast
  • 1 tsp sugar
  • 3 Tbsp olive oil
  • 1/4 cup White Mountain Foods Bulgarian Yogurt  
  • 1 egg
  • 1/2 tsp salt
  • 2 1/2-3 cups all purpose flour
  • 2 Tbsp melted butter
  • 2 tsp garlic, minced (optional)

Directions: 

1) Combine yeast with warm water and sugar and gently mix. Let sit for 5 min.
2) After 5 min, combine the olive oil, 2 cups flour, salt, and egg and stir with the yeast mixture until smooth. 
3) Knead several times on a floured surface, adding flour as you need until dough is soft and smooth but not too sticky. 
4) Let the dough rise in a covered greased bowl, placed in a warm spot of the kitchen until doubled in size. (About 30min to an hour)
5) Once dough has fully risen, split into 8 smaller rolls of dough and use a rolling pin roll into 6 inch circles.
6) Heat some olive oil in a pan and one by one fry each circle of dough about 1-2 min per side or until bubbling and golden brown. 
7) Brush Naan Breads with melted butter (microwave butter with minced garlic for added flavor) 
8) Serve with hummus, tzatziki, guacamole or any other dip you’d like. You can also use Naan bread in place of mini pizza crusts, and wraps. 


Friday, October 1, 2021

Lemon Glazed Blueberry Yogurt Bars

 

Ingredients:

2 c flour 

1½ tsp baking powder

½ tsp baking soda 

¼ tsp salt

1¼ c sugar

1¼ c White Mountain Foods Bulgarian Yogurt

1 egg, lightly beaten 

1 lemon, zested

1 tsp fresh lemon juice 

½ tsp vanilla extract

1¼ c fresh blueberries 

For the glaze: Combine 1 c powdered sugar, 1 TBSP lemon juice, 2 TBSP milk 

Directions:

  1. Preheat oven to 350°F. 

  2. Combine flour, baking powder, baking soda, and salt in a large mixing bowl. 

  3. Whisk together sugar, yogurt, egg, lemon zest and juice, and vanilla extract in another large mixing bowl. Mix until well combined. 

  4. Add the flour to the mixture and stir until no lumps are seen. Fold in the blueberries.

  5. Grease a 9x12 baking pan and fill with batter.

  6. Bake until a butter knife comes out clean from the center, about 25 to 30 minutes, checking periodically to prevent burning.

  7. Let cool completely and cut into equal squares. 

  8. Drizzle the glaze over each square, careful not to put too much. Serve & Enjoy! 




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