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  • Writer's pictureCulinary Cam

Einkorn Naan

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.


makes 8

  • 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.

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