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Last Updated on November 28, 2020
Cook this easy einkorn naan recipe in your cast iron pan and you’ll get pillowy soft bread. Perfect with your favorite curry or you can use it as pita bread!
I discovered the magic of Indian food when I was a college freshman at NAU. There was a small Indian restaurant in this hole in the wall plaza.
I swear I must have eaten 10lbs of yellow curry all wrapped in hot, pillowy soft naan. I literally dreamed of that meal and found my way back there more times that I can count on all hands and toes.
I thought I would never have naan again but well, life changes and from time to time I will make Einkorn naan.
So why Einkorn flour? Well, it’s an ancient variety of wheat that has not been hybridized. What that means is that is naturally has lower gluten and often, people who are gluten sensitive can eat it with no issues.
It’s also serious an amazing tasting flour!
Now on to the good stuff the recipe. The first time I made this we ate is all in one sitting. I wish I was joking but I’m not. My favorite way to eat this bread is as pita with grilled chicken, salad and topped with ranch.
Einkorn Naan
Ingredients
- 1 cup warm water
- 1 tablespoons honey
- 1 (.25 ounce) package active dry yeast
- 4 cups all-purpose einkorn flour
- 1/4 cup sour cream or plain yogurt
- 2 teaspoons salt
- 1/2 teaspoon baking powder
- 1 egg
- 4 tablespoons butter, melted
- (optional topping: chopped fresh cilantro)
Instructions
Stir together warm water and honey until the honey has dissolved.Add the water mixture to the bowl and sprinkle the yeast on top of the water. Whisk the mixture to mix it in with the water.
Then let it sit for 5-10 minute until the yeast is foamy.
Next add in the egg and sour cream and whisk until blended.
Then add in the rest of your ingredients and mix with a spoon until you have a dough.
Remove dough from the mixing bowl, and use your hands to shape it into a ball.
Grease the mixing bowl with olive oil, then place the dough ball back in the bowl and cover it with a piece of saran wrap or a damp kitchen towel. Place in a warm location and let it rise until the dough has nearly doubled in size - about 1 hour.
Once the dough is ready, transfer it to a floured work surface. Then cut the dough into 8 separate pieces. Roll each into a ball with your hands, then place on the floured surface and use a rolling pin to roll out the dough into a large circle until the dough is a little less than 1/4-inch thick.
Heat a large cast-iron skillet over medium-high heat. Add in a tsp of the melted butter.
Add a piece of the rolled-out dough to the pan and cook for 1 minute, or until the dough begins to bubble and the bottom turns lightly golden.
Flip the dough and cook on the second side for 30-60 seconds, or until the bottom is golden.
Then transfer the naan to a separate plate, and cover with a towel. Repeat with remaining dough until all the naan pieces are cooked.
Serve sprinkled with fresh cilantro, if desired.
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