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.

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Prep Time: 20

Cook Time: 1

Additional Time: 2

Total Time: 1

Servings: to 10 servings

Calories: 215kcal

Author: Dahn Boquist

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.

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.

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.

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.