There’s a fun flavor twist in every bite of our einkorn naan with garlic and onion. Einkorn flour gives the homemade naan a light yellow tint and rich flavor, while garlic and green onions add even more deliciousness.

This einkorn flatbread recipe is so simple and results in a pillow-y and tender naan that begs to be pulled apart, dipped, and enjoyed. We’ve put a yummy spin on our classic Naan Bread, and between the two homemade naan recipes, you’ll never want to go store-bought again.

A stack of naan bread made with einkorn flour.

Table of Contents

Why You Will Love It
The Ingredient List
How To Make Einkorn Naan
More Artisan Bread Recipes
Tips For Making Einkorn Naan
Helpful Tools
Some Other Recipes We Are Sure You Will Love

Why You Will Love It

Say “homemade naan” and we’re there, and this einkorn naan is no different. It’s soft and tender, studded with garlic and fresh scallions, and brushed with melted butter. The yogurt gives the flatbread a subtle tang, while the einkorn flour adds a punch of richness to the dough.

The recipe also works whether you’re cooking the flatbread bread in a skillet or in a hot oven. We’re including instructions for both!

Einkorn naan is easy, versatile, and makes the perfect dipping vessel for our Yellow Thai Coconut Chicken Curry or our Instant Pot Lentils. Or use it to make one epic Beef Shawarma Sandwich. Or eat it plain, you’ll enjoy every bite.

The Ingredient List

To make your own homemade einkorn naan with garlic and onion, you will need the following ingredients:

all-purpose einkorn flour
instant yeast
sugar
salt
garlic powder
milk
plain yogurt
egg
butter, melted
minced garlic cloves
scallions, sliced

Ingredients used to make einkorn naan bread.

How To Make Einkorn Naan

We’ve added fresh garlic and scallions to this Einkorn naan recipe, but they are entirely optional. Here’s how to make it. This is just brief overview to get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.

Mix the dry ingredients: Whisk (or sift) to distribute the ingredients and get out lumps.
Add wet ingredients and mix: Cover with plastic and let it rest then knead it briefly.
Proof the dough: Let it sit in a warm, draft-free place until it has almost doubled in size. Divide into 8-10 pieces. Cover and let it rest again for 20-30 minutes.
Roll the naan: Scatter chopped scallions on the counter and roll each ball of dough over the scallions to press them into the flatbread.
Cook or bake: We have instructions for the oven or stovetop. The naan cooks well with either method.
Brush the bread with butter: Set the naan on a wire rack and brush with melted butter.

A collage of four photos showing how to make einkorn naan.

More Artisan Bread Recipes

Tips For Making Einkorn Naan

After mixing the dough, let it rest for 10 minutes before deciding if it needs a little more milk. This gives the naan dough enough time to fully absorb the liquid.
If the dough appears dry, add a couple of tablespoons of milk to moisten it. (Einkorn flour sometimes absorbs more liquid than regular flour.)
For cooking on the stovetop, make sure to use a heavy-bottomed skillet (like a cast iron) that retains heat. We recommend avoiding non-stick skillets since this flatbread recipe requires a high heat that can ruin the non-stick surface.
It should only take 60-90 seconds to brown each side of the naan bread. If it browns quicker than that, turn the heat down.
If you choose to omit the scallions, note that your flatbread will puff up more when cooking/baking.
For baking the naan, a pizza stone or baking steel will work the best and will allow you to bake more than one at a time.

This Einkorn naan recipe results in pillow-y soft, perfect homemade naan. The garlic and green onions add a delicious savory flavor that makes this bread a fantastic side dish to any meal. Soft and buttery, there’s so much flavor in every bite.

We know you’ll enjoy this delicious einkorn flatbread recipe however you choose to serve it! Dip it in eggplant caviar, our carrot hummus, or baba ghanoush. You can even serve it with our Lebanese tabbouleh salad and some baked chicken quarters for a hearty meal.

Helpful Tools

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Some Other Recipes We Are Sure You Will Love:

Our Instant Pot lentils is a fast and easy dish that is perfect for dipping naan bread. The bread and lentil combination makes a filling meal in itself or a quick appetizer before dinner.

This easy recipe is great for meal prep since it can be repurposed for meals throughout the week! Instant Pot shredded beef stays juicy and tender and is perfect for tacos, casseroles, or soups.

This shawarma spice mix is a delicious blend of flavors that will spice up a traditional lamb or beef shawarma. Use it as a dry rub, or mix it with olive oil and vinegar for one incredible marinade.

If you are looking for more einkorn recipes, try these:

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Einkorn Naan Bread with Garlic

Einkorn flour gives the naan bread a light yellow tint and rich flavor. We added garlic and green onions for a delicious twist.

You can cook the bread in a skillet or in a hot oven. If you use the oven, we recommend using a pizza stone for best results.

4.50 from 6 votes

Print Pin Save

Prep Time: 20

Cook Time: 1

Additional Time: 2

Total Time: 1

Servings: to 10 servings

Calories: 215kcal

Author: Dahn Boquist

Ingredients

4 cups 480 g all-purpose einkorn flour
2 teaspoons instant yeast
2 teaspoons sugar
1 teaspoon salt
1 teaspoon garlic powder
⅔ cup milk 151 grams
½ cup plain yogurt 113 grams
1 egg
2 tablespoons butter melted
2 garlic cloves minced
2 to 3 scallions sliced

Instructions

Place the flour, yeast, sugar, and salt in a mixing bowl. Whisk to distribute the ingredients or use a sifter.
Add the milk, yogurt, egg, and butter and garlic. Stir until the dough forms a lumpy ball. Cover the bowl with plastic wrap and let the dough sit for 10-15 minutes. Remove the cover and knead the dough for about 2 minutes. If the dough seems dry, add 1 or 2 tablespoons of milk (sometimes the einkorn flour absorbs more liquid).
Place the dough in a greased bowl. Oil the top of the dough ball and cover with plastic wrap. Let the dough sit in a warm draft-free area for 1 -2 hours until almost doubled in size.
Divide the dough into 8 to 10 pieces. Cover and let rest 20 to 30 minutes.
Scatter a tablespoon of chopped scallions on the counter and roll each ball of dough over the scallions. The scallions will press into the top of the dough.

To cook on the stove-top:

Heat some oil in a skillet over high heat (do not use a non-stick skillet or the high heat will ruin the non-stick coating).
Wait until the skillet is hot and the oil just barely starts to smoke then place the naan dough in the skillet.
Cook for 60 to 90 seconds or until the bottom turns golden brown and the top has bubbles on the surface. Flip the naan and cook for 60 to 90 seconds on the other side.
Set the naan on a wire rack and brush with melted butter. Repeat with the remaining pieces of naan dough.

To cook einkorn naan in the oven

Place a pizza stone in the oven and pre-heat the oven to 500°F. Let the oven heat up for at least 30 minutes to ensure the stone has time to get hot.
Place two pieces of naan dough on the hot pizza stone and bake for 60 to 90 seconds then turn and bake for another 60 to 90 seconds on the other side.
Cool on a wire rack and brush with melted butter. Repeat with the remaining pieces of naan dough.

Notes

After you mix the dough, let it rest for about 10 minutes before determining if it needs a splash more milk.
If you cook the naan on a stove-top, use a heavy-bottomed skillet that retains heat. A cast-iron skillet or heavy-bottomed stainless steel pan works well. Avoid using a non-stick skillet since this recipe requires high heat that will ruin the non-stick surface.
Adjust the heat of the stove-top if the skillet gets too hot. It should take 60 to 90 seconds to brown the naan bread. If it gets brown faster than that, turn the heat down.
If you bake the naan in the oven, a pizza stone or baking steel will work the best and they are large enough to bake more than one naan at a time.

Nutrition

Michelle

Saturday 1st of April 2023

This recipe looks amazing! What are the ingredient adjustments if I use einkorn levain instead of dry active yeast? How much flour, milk, etc.?

Dahn Boquist

You can make this with a levain starter if you use 100 grams of a 100% hydration starter... then decrease the flour by 50 grams and decrease the milk by 50 grams. You will also want to allow at least twice as long for the dough to rise.