We’ve worked with Jenny at Contigo Kitchen again this month to share a recipe for an Ayurvedic staple – Naan.
Naan is one of the most versatile and delicious bread to use for almost any meal. Whether served on the side of kitchari, used as a sandwich ‘wrap’, as a base to a summer vegetable flatbread, or simply on it’s own with a chutney or raita, we can’t get enough of it!
Using flour such as spelt can help make the bread easily digestible compared to other types and can help add additional fiber to your diet. When the naan is finished cooking, you can brush with ghee (Jenny made a simple chhonk with Traditional Ghee and sliced garlic in this recipe, but you could always create your own blend, or use the Garlic Scape Ghee or Vanilla Maple Chai Ghee) and sprinkle with fresh herbs like coriander, basil, rosemary, oregano, or whatever might be available and fresh.
This recipe was created in partnership with our friend Jenny at Contigo Kitchen
Homemade naan is so simple and forgiving when made on the stovetop, and we’ve made it more wholesome and fiber-rich by using stone-ground spelt flour. You can use all spelt flour if you’d like, but we found the 1:1 ratio of spelt to AP made for a delightfully fluffy and chewy texture, with a nutty flavor that pairs perfectly with Farmtrue Ghee. Steeping garlic in the ghee is totally optional, but this simple extra step certainly won over our testers. Seeking out high-quality, freshly ground flours really makes home-baked goods shine. We used Maine Grains Spelt Flour and Nitty Gritty All Purpose in testing this recipe.
In a large bowl, whisk together 1 ½ cups spelt flour, 1 ½ cups AP flour, 2 teaspoons baking powder and 1 ½ teaspoons sea salt. Stir in ¾ cup buttermilk and mix with a wooden spoon. Mixture will be very dry and flakey. Mix in warm water, a few tablespoons at a time. We had luck with about ½ cup, but you may need more or less depending on the brand of flour you’re using. If dough seems too wet, add in a tablespoon or two of flour until it’s tacky but not too sticky. It’s rather forgiving! Once dough is incorporated and tacky, knead for 2-3 minutes and form into a smooth ball. Cut dough into 6 wedges, and roll each wedge into small balls. Place on an oiled plate or small sheet pan and roll in oil. Cover lightly with a damp towel and let rest for 30 minutes. While dough rests, combine 2-3 tablespoons of ghee with sliced garlic clove in a small saucepan. Warm over low heat until garlic is translucent and tender (about 10 minutes). You’ll just want to cook garlic lightly, not brown, so take it low and slow. Heat a 10-12” cast iron over medium heat for the last 5 minutes of rest time. On a lightly floured surface, roll the first dough ball into an 8 inch round about ¼ inch thick. Shape can be rustic here—the beauty of naan! Place rolled dough into hot cast iron and cook for about 2 minutes. Dough will appear slightly dry with small bubbles on the up-side. Flip, cover, and cook for another 2 minutes, until the underside is blistered and nicely browned. Temperature or cooking times may need adjusting the longer the pan is on the flame. Transfer cooked naan to a plate or sheet pan and brush with ghee. While the first naan is cooking, roll out the next round. Cover cooked naan lightly with foil to keep warm while remaining rounds cook. Best served immediately after cooking, but leftovers can be warmed in a pan or warm oven.
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