Freestyle Dough

It is no secret that I love my morning bagel. I make them on the weekends, freeze the extras, and take one out of the freezer every morning. The great thing about the freestyle dough is that the fat-free yogurt is point free on Weight Watchers Freestyle program.

The recipe also earns its name “freestyle dough” because of its versatility. Earlier this week I rolled it out and “fried” it in a cast iron skillet to make naan. Last night, I rolled it out and made pizza on it. It worked both times. Using the same basic recipe, check out the two usages below and post your own uses in the comments.

Freestyle Dough

1 c. flour (white or half whole wheat and half white)

2 tsp. baking powder

1 scant tsp. salt

1 c. Greek yogurt (WW people will want to use fat-free; pour off any whey)

For Naan

Mix the dry ingredients with a fork to evenly distribute the salt and baking powder. Turn out onto a well floured surface. Kneed well with well floured hands at least 25 times. Add more flour as needed to prevent sticking.

Divide the dough into four sections. Roll each section out until it forms a rough 8 inch circle (rough as in it doesn’t have to be a perfect circle).

Heat a heavy skillet (I like a cast iron or enamel skillet) over medium heat. Spray with Pam and place the dough on the hot surface. Allow to cook on one side for 2 – 3 minutes. It will form bubbles. Using a spatula, flip the dough once the bottom starts to brown (it should be easy to flip; if it’s stretchy or doughy, it needs to cook a little longer). Cook for 1 – 2 minutes more and remove to a place.

If you’re proficient in the kitchen, you should about be able to roll one disk into a circle in the same amount of time as the dough takes on the first side. Hence, you can double task and get your naan made quickly.

For Pizza

Prepare the same as for the naan. Top with pizza sauce, toppings, and cheese. Bake in a 350 degree oven for 10 – 12 minutes, until cheese is melted and starting to brown.