Thursday, March 15, 2012

Naan Bread...a Simple Remake!

I adapted this recipe and made it with our dinner this evening –it was so easy and yummy…the resulting bread was a soft pliable flat bread perfect enough for flat bread sandwiches or hummus dipping or as a traditional side to curry…
This is a great opportunity to see how healthy substitutions can remake a recipe into one that may be enjoyed without concern for damaging health. Small amounts of whole sprouted grains are healthy for those who don’t have intolerances or allergies to gluten. With these adaptions, this recipe is a wonderful option in a truly balanced nutrition plan.
Here is the “teach a man to fish” moment…take a minute and compare the recipes –see the simple changes I made and how easy it is for you to do the same. Give it a go!

To your health – Happy Eating!

Naan Bread
From Kristi’s Kitchen


1/2 c. warm filtered water
2 tsp. active dry yeast
1 tsp. raw honey
1 tsp.sea salt
2 1/2 c. soft whole wheat flour, plus extra for dusting and rolling
1/4 c. olive oil
1/3 c. plain whole fat yogurt
1 organic egg, beaten
Grapeseed oil OR organic butter, for skillet frying

-In a large bowl, mix together water, yeast, and honey. Let stand for 5 minutes, until foamy.
-Add flour, salt, oil, yogurt, and beaten egg. Mix until you have a workable dough forms, sprinkle extra flour as needed. Knead the dough until smooth and elastic. Transfer the dough to a large greased bowl and cover with a towel. Let the dough rise until it doubles in size – it took about 40 minutes.
-On a floured surface, divide the dough into 16 pieces. Roll or pat out each piece very thinly and set aside. (I found that patting them out worked well too –a bit thicker but, still good)
-Heat oil or butter in a large skillet. When hot, add the naan and cook until blistered and golden brown.
- Flip and cook until golden on the other side. Repeat with remaining naan.

Makes 16 small naan bread 

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