Everything Spiced Garlic Naan Bread:

½ cup warm water
¼ tsp. dry instant yeast
2 ¼ cups all-purpose flour (sifted)
1 tbs. sugar
1 tbs. salt
½ cup plain yogurt
2 tsp. everything spice seasoning
1 bunch green onions (shaved)
1 tbs. garlic oil
3 tbs. melted butter

In large mixing bowl, combine warm water (90-100 degree F) with yeast. Let sit at room temperature until there is a froth developing, approximately 10 minutes.
While waiting for yeast to activate, sift flour in deep bowl.
Mix activated yeast mixture with flour until dough comes together. Add yogurt and everything spice seasoning, sugar and salt blend and gently combine. Add green onions to mixture. Knead dough gently with hands adding garlic oil until soft and slightly pliable. As soon as it comes together, stop kneading. Place dough in garlic oiled bowl. Cover bowl with plastic wrap or a damp cloth and let rest at room temperature away from drafts for 2 to 4 hours, until your dough doubles in size.
Once you dough has doubled in size it is ready to roll. Have flour and water available for the next few steps. Dough will be extremely sticky and this is good! Separate dough into six equal portions with a bench scraper. If you have a scale, using that is best. Lightly flour each piece so they do not stick together or to your hands/counter.
Using a rolling pin, roll each piece into and oval shape. Each piece should be 8 to 9 inches in length, 3-4 inches in width. Your naan should be 1/8 to ¼ inch thick.
Dampen hands and toss the shaped naan from hand to hand, this will keep the dough from sticking to your hands while transferring to skillet. Cast iron works best for this. Lay naan in skillet for about one minute. The dough should start to bubble. After approximately one minute, flip naan and cover skillet for 30 seconds to a minute. The naan might blacken, don’t worry. Naan traditionally has toasted spots.
Remove naan from skillet and repeat with remaining five pieces. As you take each piece out of the skillet, brush with butter and sprinkle with spices.
Place each piece of naan on wire rack while waiting for others to cook.
Once all six pieces are cooked, they are ready to serve with your eggs, Tomato Chutney and garnish/add sides of your selection.

Tomato Chutney:

1, #10 cans Alta Cucina plum tomatoes drained and crushed -or tinned tomatoes of your choice
4 cups white wine vinegar
2 cups granulated sugar
1 cup chopped shallots
1.5 tbs. yellow mustard seeds
1.5 tbs. allspice
3/4 cup golden raisins
¼ cup currants or dried cherries
1.5 tbs. fresh ground black pepper
1.5 tbs. sea salt
Combine sugar and water in stainless pot and simmer over medium heat until amber in color. Add all other ingredients and cook over low heat for 1-1 ½ hours

Everything Spice Seasoning:

4 tbs. kosher salt
2 tbs. roasted white sesame seeds
2 tbs. roasted black sesame seeds
2 tbs. roasted and ground caraway seeds
2 tbs. minced dried onions
2 tbs. minced dried garlic
2 tbs. ground black pepper

To assemble:

Spread some of your Tomato Chutney on your plate. At an angle place one piece of your freshly baked naan bread and top your bread with shaved prosciutto, lightly steamed asparagus and a soft poached egg. We used micro greens, salt and pepper to garnish our plate but you can improvise and garnish with what you have available in your kitchen. 

Happy cooking and if you have any questions please do not hesitate to send us an e-mail at reservations@thewentworth.com and we will get right back to you.