Recipes

This naan bread is packed with flavour and has all the added health benefits of our Einkorn Whole Grain flour. Easy to digest but still light and fluffy, this naan will quickly become a family favourite.

Ingredients

140g  100% Hydration Active sourdough starter

18g    Warm Whole Milk

60g    Plain full fat Yogurt50g  Sourdough discard 

15g    Olive Oil

295g  Whole Grain Einkorn Flour

9g      Kosher salt or Table salt

Optional Toppings:

Garlic Butter

Chopped fresh parsley

Flakey sea salt

Step 1

In a suitable large bowl, mix the wet ingredients together: active sourdough starter, warm milk, plain yogurt and olive oil.

Step 2

Whisk together the whole grain Einkorn flour and the salt.  Add the flour/salt to the wet ingredients.  Mix all ingredients together to form a smooth ball of dough. 

*Unlike conventional flours, Einkorn does not benefit from extensive kneading, so avoid over kneading the dough.

Note: Dough should be sticky, but able to form a ball.  Resist the urge to add too much extra flour as Einkorn flour absorbs liquids slower than conventional flours.

Step 3

Grease a non-metallic container with a small amount of olive oil. Place the dough in the container and cover loosely with a lid or a tea towel. Place dough in a warm place. If desired, mark the container at the dough line in order to monitor its progress.

Step 4

Allow the dough to almost double in size. This should take approximately 2-5 hours. (If your house is warm, it will take less time while a cooler house may take longer)

Step 5

With a bench scraper, divide the dough into 90g pieces.  With your hands, roll each piece up into a ball. Cover with a tea towel and allow the dough balls to rest about 10 -15 mins (on the counter or a tray) while the pan preheats.

Step 6

Preheat a cast iron skillet over medium heat for 10-15 minutes (you can also use a pre heated flat top grill).

Lightly brush the pan with oil.

Step 7

Roll out dough with a rolling pin either into an oval, teardrop or round shape, based on personal preference.  Dough should be rolled to about 1/8”-1/4” thickness. Use either a small amount of flour to roll out the dough OR a small amount of olive oil.

Step 8

Brush one side of the rolled out naan dough lightly with water.  Place the dough on the preheated skillet, wet side down. (this will create steam to help form bubbles).

Cook each naan for approximately 1-2 minutes on each side.  It’s time to flip the dough when the top starts to puff and become bubbly.  Flip the dough using a spatula. 

*Because all stoves and pans are unique, please adjust your stovetop heat level accordingly, if necessary.

Continue rolling out the next ball of dough while the naan bread is cooking.

Step 9

Place the hot cooked naan bread on a cooling rack. Immediately brush with garlic butter and sprinkle with fresh chopped parsley and flakey sea salt, or desired toppings.

Continue the process until all flatbreads are baked.