Homemade naan
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!
Einkorn Naan
Prep time
Cook time
Total time
Serves: 6 Naan
Ingredients
- 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)
Instructions
- 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.
Notes
As always I recommend using organic ingredients.
*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.
*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.
You should seriously blog daily. This is awesome. I love reading this kind of content.
Is this fresh ground eikhorn or all purpose eikhorn flour?
Hi,
I use all purpose Einkorn flour.
Hi, plain yogurt or greek? Also how well do these freeze? Thank you!
Hi Libby,
I use plain yogurt, but I imagine Greek yogurt would work as well. Yes, it does freeze very well.
Hi there! Would the naan freeze well? Seems like it would make quite a large batch! Thanks!
Hi!
Yes, it freezes very well.
Hello. How much should the dough expand when it’s proofing?
Thanks.
Hi Bret, the dough should double in size.
Hi, can milk with added vinegar be used instead of yoghurt?
Hi Ozlem,
I’ve never tried it so I’m not sure. I should let you know that Einkorn is slow to absorb liquids so the liquid to flour ratio is crucial here. I would suggest maybe using only 1/4 cup of milk and vinegar in place of the 1/2 of yogurt. If you try it, be sure to let me know how it turns out!
Thank you. I gave it a try that day and it worked just fine with the milk! My kids loved the naan bread.
Hey Ozlem,
Aww I’m so glad! That makes me so happy to hear. Thank you for coming back to let me know that it worked out for you. I really appreciate that!