Ingredients
The following ingredients have 12 Servings
- 3 cups whole wheat flour (spoon scoop and level* + 1/4 cup extra in case it's too wet/for rolling)
- 1 tsp baking powder
- 1 tsp salt
- 1 package yeast (or about 1 tbsp)
- 1 tablespoon honey
- ¾ cup warm water (maybe a few extra tbsp if too dry)
- ¼ cup olive oil (preferably garlic!)
- ½ cup yogurt
- ½ teaspoon garlic powder (optional)
- additional olive or coconut oil for skillet (if desired, but not necessary*)
Instruction
- First, warm up the water until it’s lukewarm/tepid, but not too hot! Melt the honey in the water and add the yeast. Set aside for 5-10 minutes or until it becomes frothy.
- In a separate bowl, mix together flour, baking powder, and salt.
- When yeast is frothy, combine with olive oil, and yogurt, then mix wet ingredients into dry.
- Mix with a fork as well as you can, then turn out onto a floured cutting board or work surface and lightly knead for about 5 minutes. The dough will be soft and supple, and a little sticky. Place in a large bowl and cover with towel or plastic wrap and let sit for about 1-2 hours, or until 50%-100% larger in size. (NOTE: You can put this in the fridge overnight. Bring it back to room temperature before rolling it out - it is hard to work with when cold.)
- When the dough has risen, (and reached room temp) heat up your skillet. (With a bit of fat, if desired.)
- Cut the dough into 8-12 equal pieces, then roll one out into desired shape – oval, circle, etc.
- Once the pan is hot, place rolled out naan into pan, and cook until the surface has large bubbles, then flip and cook for a couple minutes more. You can probably cook two at a time.
- Once you remove them from the heat, you can leave them as they are, or season them with salt, garlic powder, or parsley!
- Enjoy with soup, curry, salad, chili, or make yourself an awesome panini! This recipe makes 8-12 large pieces. You can also freeze these and they’re awesome defrosted. I love them as the base for flatbread pizzas.
