Imagine biting into a warm, pillowy piece of naan that's not just incredibly delicious, but also packed with nutritious spelt flour and completely vegan-friendly! This isn't your ordinary bread recipe - it's a game-changing culinary experience that will transport your taste buds straight to the vibrant streets of India, while keeping things wholesome and plant-based. Whether you're a seasoned home cook or a curious foodie looking to expand your bread-making skills, this spelt naan recipe is about to become your new obsession.
Prep Time: 1 hrs
Cook Time: 10 mins
Total Time: 1 hrs 10 mins
Cuisine: Indian
Serves: 6 pieces
Ingredients
- 2 cups spelt flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup warm water
- 1 tbsp olive oil
- 1 tsp sugar
- Fresh herbs for garnish (optional)
Instructions
- In a large mixing bowl, combine the spelt flour, baking powder, and salt. Mix the dry ingredients thoroughly to ensure even distribution.
- In a separate small bowl, dissolve the sugar in warm water, then add olive oil and mix well. Create a small well in the center of the dry ingredients and gradually pour the liquid mixture into the flour.
- Using a wooden spoon or your hands, mix the ingredients until a soft, slightly sticky dough forms. If the dough feels too dry, add a little more warm water; if too wet, sprinkle a bit more spelt flour.
- Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. Cover the dough with a clean kitchen towel and let it rest at room temperature for 30-45 minutes.
- After resting, divide the dough into 6 equal portions and roll each into a smooth ball. On a floured surface, use a rolling pin to flatten each ball into an oval or teardrop shape, about ¼ inch thick.
- Heat a large cast-iron skillet or non-stick pan over medium-high heat. Do not add oil to the pan. When the pan is hot, carefully place the naan one at a time.
- Cook each naan for about 1-2 minutes on the first side, watching for bubbles to form and the bottom to develop golden-brown spots. Flip and cook the other side for an additional 1-2 minutes.
- Remove the naan from the pan and brush with additional olive oil if desired. Optionally, sprinkle with fresh chopped herbs like cilantro or parsley.
- Serve warm immediately or wrap in a clean kitchen towel to keep soft and warm until serving. Naan pairs wonderfully with curries, dals, or can be enjoyed on its own.
Tips
- Temperature Matters: Ensure your water is warm (not hot) when mixing with sugar and oil to activate the ingredients perfectly.
- Resting is Crucial: Don't skip the 30-45 minute resting period - this allows the gluten in spelt flour to relax, making your naan more tender.
- Pan Heat is Key: A medium-high heat ensures beautiful golden-brown spots without burning the naan.
- No Oil in the Pan: Cook naan directly on a dry, hot skillet for that authentic tandoor-like texture.
- Keep Them Soft: Wrap cooked naan in a clean kitchen towel immediately after cooking to maintain moisture and warmth.
- Customize Your Herbs: Experiment with different fresh herbs like cilantro, parsley, or even dried herbs for varied flavor profiles.
- Storage Tip: If not serving immediately, you can reheat naan briefly in a skillet or wrap in foil and warm in the oven.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 28g
Protein: 5g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
