Sprouted Whole Wheat Garlic Naan

This naan is the perfect pairing to curries and soups and also works great as personal flatbreads or sandwich wraps.

INGREDIENTS

5 1/2 cups One Degree Organics Sprouted Whole Wheat Flour
2 3/4 cups warm water
1 1/2 Tbsp yeast
2 Tbsp coconut sugar, raw cane sugar or sweetener of choice
2 tsp salt
1/4 cup olive oil
Olive oil, for frying

Serving:
1/3 cup olive oil
3 cloves garlic, minced
1/3 cup cilantro or parsley, finely chopped
Salt

DIRECTIONS

To the bowl of a standard mixer, fitted with the dough hook, or large mixing bowl, combine the warm water, yeast and sugar. Stir and let sit 5-10 minutes, until frothy. Add the olive oil and salt.

With the mixer on low speed gradually add the flour, a little at a time. The dough will be soft, elastic and slightly sticky.

With oiled hands, transfer the dough to a clean work surface and form into a ball. Place in a large, lightly oiled bowl and cover with a dry kitchen towel. Let rise at room temperature for approximately 1 hour, until doubled in size.

While dough is rising, combine the olive oil and minced garlic. In two separate bowls place the chopped cilantro and salt.

Heat a cast iron skillet on medium-high heat and drizzle the pan with olive oil. Add more oil to the pan as needed throughout the frying process.

Lightly flour or oil your work surface. Portion the dough into equal small balls. Roll out the balls into thin circles or oblong shapes. The dough will puff up while frying so it may take a couple tries to get the right thickness.

Place the naan on the hot pan and gently brush it with the olive oil and garlic mixture. Cook until golden brown, about 1-2 minutes. Flip and brush with the garlic and oil mixture and let the other side cook for another 1-2 minutes, until golden. Remove and sprinkle with cilantro and salt. Serve immediately.

Enjoy!

You might also be interested in:

Sprouted Whole Wheat Calzones Sprouted Spelt Tortillas Lentil Rice Wraps


 No Knead Spelt Dinner Rolls