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Last Updated on April 30, 2025
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.
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 – for cooking
- 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 (except for the butter) 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.
I want to try this recipe, please tell me if the melted 2 tablespoons of butter are added to naan mixture or reserved for frying it? Thanks for sharing!
They are for frying.
I hate that I saw this comment after I already made my dough. Recipe said to add all the ingredients. I added the butter to the dough. I couldn’t figure out why my dough was so wet and sticky. Now I know why. 😢 Well, we will see how it turns out.
This will be my 2nd time making this. It is GREAT! Thanks for the recipe!
I don’t use Instagram and don’t wish to sign up. Re your einkorn naan recipe, once you roll out the circles of dough, how can you keep them from sticking to each other. before cooking? Would a sheet of parchment paper between each work? Also, can I add either sesame or poppy seed to the dough? If so, how much.? Once the naan rounds are cooled, how do you store them? Can you freeze them without having them dry out too much? THANK YOU for this einkorn recipe — I’ve really been craving naan or pita and you came to the rescue.
No worries, you don’t need Instagram for the recipe! To prevent the rolled-out naan circles from sticking to each other, you can use a sheet of parchment paper between them. Adding sesame or poppy seeds to the dough is a great idea! You can sprinkle them on top before cooking or knead them into the dough (around 1-2 tablespoons). To store the cooled naan rounds, you can keep them in an airtight container at room temperature for a day or two. For longer storage, freeze them with parchment paper in between to avoid sticking and drying out. You’re welcome, and enjoy your delicious einkorn naan!
Loved this recipe! In fact, it’s soooo similar to my recipe for bread except for the egg! Btw, have you tried making this with whole grain einkorn?
So glad you enjoyed it. I have not tried it with whole grain einkorn.
Sounds yummy. Can I use my electric skillet?No cast iron available.
Yes, you can absolutely use your electric skillet, Sequana! Just keep the temp medium-high and make sure it’s well-heated before adding the dough. It should work just fine!