Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Shallot and Garlic Naan

Combine the yeast with warm water and sugar in a bowl. Let it sit for 10 minutes, until it becomes foamy and bubbles appear.

In a large mixing bowl, add the flour and create a well in the center. Add the yeast mixture, Greek yogurt, and egg. Mix well.

Knead the dough by hand or with a stand mixer for 7 minutes.

Add the softened butter and continue kneading for another 3 minutes, or until well combined.

Place the dough in an oiled bowl, cover, and let it rise for 60-90 minutes, or until it has almost doubled in size.

Divide the dough into 8 equal pieces and shape each piece into a ball. Place them on a lightly floured parchment paper. Sprinkle each ball with a bit of flour, cover with a kitchen towel, and let rise for about 30 minutes, or until doubled in size.

Meanwhile, heat the olive oil over medium heat. Add the shallots and garlic, cooking until golden brown. Once ready, add the chili flakes and mix well. Then, drain the shallots and garlic from the olive oil.

In a food processor, combine the butter, parsley, roasted shallot and garlic mixture, and salt. Process until well combined. Place in the fridge until the naan is ready.

Heat a non-stick flat pan over medium heat.

Roll out each dough ball into an oval/round shape on a lightly floured surface (aiming for a thickness of 0.13 – 0.16 inches)

Place the naan in the warm pan and cook for 1-2 minutes on each side, until golden and slightly charred.

Brush the top side of each naan with the shallot and garlic butter and serve warm.

unsalted butter, softened and cut into cubes

Yarin Shachagi

Shallot and Garlic Naan

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