Store bought breads often come in plastic packaging. In Minneapolis, I have yet to find a place where I can purchase pita or naan package-free. So I’ve been experimenting and I’m excited to share this delicious naan recipe with this community. The naan is soft, chewy, and sooooo yummy. I like to use it as a platform to shovel my homemade hummus into my mouth, or this Greek Grilled Chicken & Hummus Wrap. But you can use it for endless dishes including a side to an Indian dish or as a pizza crust.
Zero Waste Naan
Yields: 6 medium sized pieces. Prep time: 90 minutes. Waste: Zero!
Ingredients
- 1 cup water at about 100 degrees Fahrenheit
- 2 tsp active dry yeast (available in bulk at most co-ops)
- 2 tbsp olive oil (available in bulk at most co-ops)
- 2 tsp salt (available in bulk at most co-ops)
- 3 cups all purpose flour (available in bulk at most co-ops)
Instructions:
- Put the warm water in a medium bowl and add the yeast. Let sit for 5-10 minutes.
- In the same bowl as the yeast, blend in 1 tbsp of the olive oil and all of the salt, then mix in the flour. Once the flour is incorporated, knead for 5 minutes until the dough is
soft and elastic. - Coat the ball of dough lightly with oil and place in a clean bowl and cover with a kitchen towel. Place the dough in a warm spot for an hour and it will double in size.
- Place the dough on a floured surface and cut into 6 pieces and roll each piece into a ball.
- Roll out the pieces of dough into approximately 6-inch round pieces.
- Heat a skillet/cast iron pan on medium to high heat. Lightly oil the pan and continue to add oil as needed. Lay one 6-inch round on your hot pan and cook for about 60 seconds, until you start to see bubbles or lumps. Flip the dough over and cook for another 60 seconds. Naan should be browning slightly. If not, flip again for another 30 seconds on each side.
- Remove the cooked naan and wrap it in a clean kitchen towel. Repeat steps 5 & 6 until all of your dough has been cooked.
- Devour immediately! Just kidding, you don’t have to. But they are SO GOOD warm.
If you don’t eat these right away, you can place them in an airtight container and freeze them for future face stuffing. Happy eating!
