January 7, 2014


Naan is a type of Indian flatbread, usually served warm and brushed with ghee (clarified butter). It's so good, but warm bread always is. Feel free to leave out the cumin and garlic if the flavors don't work with the rest of your meal.

from Sprouted Kitchen

2 cups white or white whole wheat flour
1/2 tsp. ground cumin
1/4 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tbsp sugar
1/2 cup of warm milk
1/2 cup of yogurt
2 cloves garlic, finely minced
ghee or coconut oil

Mix all the dry ingredients together and make a well of flour.

Mix milk and yogurt together and pour half of it into the well and slowly combine it together.

Add the liquid slowly and combine it all together slowly until a soft dough is made. The dough should be soft and tender. If dough sticks to your hand, use little bit of oil.

Cover with damp cloth and let it sit in a warm place for at least 2 hours.

Preheat a heavy bottomed, seasoned skillet or cast iron. Flour your work surface and knead the dough a few times, working in the minced garlic. Divide the dough into 6 to 8 pieces. Roll them out into a thin, oblong or round shape. Brush one side with water and add it to the pan, damp side down. Cook for about one minute until it browns, flip and cook the other side for another minute or two. Once lightly browned, run it over an open flame on the stove to get a few char marks. Brush the warm bread with a thin layer of ghee or coconut oil and a pinch of salt. Repeat with remaining dough. Keep covered with a dish cloth until ready to serve.

No comments: