multi grain eastern naan (mediterranean pita)

Ingredients

1/2 c whole wheat flour

1/2 c all purpose flour 

1/4 c oat flour
1 T baking powder
1/4 t baking soda

1/2 t garlic powder

1/4 t salt

1/4 t sugar

1 T dried parsley
2 T olive oil 

1/4 c warm water

1/4 c yogurt room temp (I used Greek Chobani plain)

small skillet

flour for dusting/kneading
rolling pin
waxed paper

for garnishing

2 T butter melted

1 T olive oil

1 T minced garlic

1 T dried parsley

pastry brush

Preparation. Mix ingredients together. Knead dough for 2-3 minutes. Brush with oil. Cover for 30 minutes. Divide into four sections evenly. Knead each section. Roll with rolling pin until it stretches into a 5-7 inch disc. Heat each side in a covered skillet until brown. Brush with garnishing and cover each loaf with waxed paper. Makes four flat naan or pita. 

cashew cheese

Ingredients

½ c. cashews raw soaked in 1½ c water

1 t. lemon juice 

¼ teaspoon salt

2 pinches of coarse black pepper

1 pinch of garlic powder

1 pinch of dried parsley

2 T. water 

1 t. of olive oil

Preparation

• Soak, drain and rinse cashews.
• Place in a food processor, along with lemon juice, salt and black pepper.
• Pulse for about 1 minute to combine ingredients, except parsley and olive oil
• Add water and process until completely smooth, about 2 -4 minutes.
• Stop the processor and scrape the sides down a few times in between pulsing. 
• Spoon into a bowl or serving dish, chill. Drizzle olive oil and parsley before serving.