Welcome to Chef’s Kitchen! In this series, we’ll go inside the kitchen of Little Rock’s top chefs, as they share with us some of their favorite recipes. Click on the video above for a complete demonstration and read below for the full details. Special thanks to Chef Matthew Bell of South on Main.
Ingredients: (serves 1 dozen naan-sized flatbreads)
-4 cups flour
-1 ½ teaspoon baking soda
-1 tablespoon sugar
-3/4 tablespoon yeast
-1/4 cup water
-3/4 cup warm milk
-1 cup crème fraiche
-3 tablespoons unsalted butter
-salt and pepper to taste
1. Take a large mixing bowl and add all of the dry ingredients (flour, baking soda, sugar and yeast). Mix well.
2. Make a well in the dry mixture and add crème fraiche, mix well, then add warm milk.
3. Knead dough for 4-5 minutes. Afterwards, place prepared dough in a separate bowl, cover, and let rest for one hour.
4. Take a handful of dough and work it to form a flat, circular shape (4-inch circumference) … much like you would a pizza. Make sure to press out on the outer edges.
5. Warm a skillet on medium-high heat and add 1 tablespoon of butter. Add the dough and let cook for 1-2 minutes … dotting the top with a little butter. Note: Watch for the dough to bubble up a bit. Also, take a spatula and give a peek. Once the dough is a nice golden brown, flip and cook for another 1-2 minutes.
6. Remove from skillet and serve.
Writer’s note: This skillet bread is fantastic topped with just about anything. At South on Main, you’ll often find it with collard greens and a fried egg. Other versions include brisket, cheddar cheese and green onions. For at-home cooks, Chef Bell also recommends anything from chow chow to goat cheese to roasted peppers … or a combination of all three!