Easy to make, even easier to eat!
You guys, I am super excited to share my einkorn naan recipe with you! If you’ve worked with einkorn before then you know it can be a very finicky flour. After several rounds of trial and error, I finally figured out the recipe and I am so excited to share it. There is nothing quite like the feel and taste of soft, flaky naan fresh out of the oven. Perfect for any meal of the day or even as a snack, naan is a very versatile food. You know what makes it taste even better? That satisfying feeling of knowing that you made it right in your own kitchen!
If you try this recipe, please let me know what you think! Leave a comment, and tag @feel_good_fam on Instagram. Thanks!
- 4 cups* einkorn flour (160 grams per 1 cup)
- 1 egg
- 1½ teaspoon salt
- 1 tablespoon honey
- 1 teaspoon active dry yeast
- ½ cup yogurt
- ¼ cup butter
- ⅔ cup water
- 2 tablespoons oil of choice
- Nigella seeds (optional)
- In a small bowl add warm water, yeast, and honey, then give it a stir and set aside for 10 minutes.
- In a big mixing bowl add the egg, yogurt, melted butter, and salt. Mix well.
- Measure* 4 cups of einkorn flour into the mixing bowl with your wet ingredients.
- After 10 minutes the yeast should become foamy at the surface. Now combine the yeast mixture into the big mixing bowl with the other ingredients.
- With a big spoon stir for 1 minute by hand*. The dough will be very sticky.*
- Cover with a linen cloth and leave in the oven (make sure it's off).
- Let the dough rise for 2 hours, then remove it from the oven and preheat to 450 degrees F.
- Take out a sheet pan and place it next to your dough which has now risen. Fill a small bowl with about 2 tablespoons of oil. Grease your hands and punch down your dough. Knead your dough into a ball and then divide the dough into 6 pieces. Take a ball of dough and grease your hands again, and then shape your dough into a flattened circle directly on the sheet pan about ¼ inch thick.
- If using nigella seeds, with a fork poke holes all over the dough and sprinkle nigella seeds, then use your fingers to gently press them into the dough.
- Place sheet plan into oven at 450 degrees F for 10 minutes.
*When working with Einkorn flour it is extremely important to weigh your flour with a scale which will give you better results. If you don't have a scale you can still make this recipe.
*I use the spoon and sweep method which means I use a spoon to fluff flour in the bag then lightly spoon it into my measuring cup. Without packing, use a knife to level the flour until it’s even with the top of the measuring cup.
*Einkorn has very weak gluten, so over-kneading will break down gluten and not result in good texture. Work as little as possible.
*Einkorn flour is slow to absorb fats and liquids. Your dough will look very sticky, but as it proofs it will absorb the liquid and look smoother the way dough should.