Have you heard of einkorn? It's supposed to be one of the most ancient wheats, lower in gluten, easily digestible, and higher in protein. Have you used it? Do tell!
I am just started to experiment with einkorn and used it to make homemade naan today. It acted slightly differently than the flour that I typically use; it was tackier and required more flour to get it to stop sticking.
2 cups flour plus more for rolling
1 Tablespoon organic granulated sugar
2 teaspoons active dry yeast
1 teaspoon salt
3 Tablespoons plain yogurt (whole milk is preferred)
2 Tablespoons olive oil
3/4 cup warm water '
2 Tablespoons butter, melted, for brushing on finished naans
In a large mixing bowl, stir together the flour, sugar, yeast, and salt. Set aside.
In a medium mixing bowl, whisk together yogurt, olive oil, and 3/4 cup warm water. Stir the yogurt mixture into the dry ingredients with a fork. When a shaggy dough forms, dust your hands with flour and knead gently into a soft, slightly sticky dough. If the dough is too wet, add in a little bit of flour. As soon as all of the dry ingredients are incorporated, stop kneading.
Lightly oil a clean bowl and transfer the dough to the oiled bowl. Cover with a damp kitchen towel. Place in a warm spot for 60 to 90 minutes, or until about doubled in size. This will depend on how warm your kitchen is.
Once the dough has risen, dust a work space with flour and roll the dough into a cylinder. Slice the dough into eight equal portions, then roll each piece in flour to keep them from sticking.
Warm a large cast iron pan - I used a griddle - over medium-high heat until very hot. Using a rolling pin, roll one of the dough balls into an oval shape about 1/8-inch thick. Mine were approximately 4" x 7". Brush the pan with a thin layer of butter.
Gently lay the dough in the pan and cook until the top is bursting with air bubbles and the bottom has darkened in spots, approximately 2 to 3 minutes. Flip the naan over and cook for another 1 to 2 minutes more until the the bottom is lightly browned and blistered in spots.
Remove the naan from the skillet and brush with melted butter. Place the naan in a tea towel-lined dish to keep warm. Repeat with the remaining naans, adjusting the heat lower if necessary as you go. Like pancakes, I usually find it necessary to lower the heat after the first naan.
I served these with butter chicken and roasted cauliflower.