Einkorn Naan Bread with Garlic Recipe

Introduction

This Einkorn Naan Bread with Garlic offers a delightful twist on traditional naan by using wholesome einkorn flour. Soft, flavorful, and infused with fresh garlic and scallions, it’s perfect for accompanying your favorite dishes or enjoying as a snack.

Ingredients

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

Instructions

1. Step 1: Place the flour, yeast, sugar, and salt in a mixing bowl. Whisk to distribute the ingredients evenly or sift them together.
2. Step 2: Add the milk, yogurt, egg, melted butter, and minced garlic. Stir until the dough forms a lumpy ball. Cover the bowl with plastic wrap and let the dough rest for 10–15 minutes.
3. Step 3: Remove the cover and knead the dough for about 2 minutes. If the dough feels dry, add 1–2 tablespoons of milk. The dough should be slightly sticky; if too sticky, sprinkle in a bit more flour. Wet or oiled hands can help prevent sticking.
4. Step 4: Place the dough in a greased bowl, oil the top of the dough ball, and cover with plastic wrap. Let it rise in a warm, draft-free spot for 1–2 hours until nearly doubled in size.
5. Step 5: Divide the dough into 8 to 10 pieces and cover them, letting rest for 20–30 minutes.
6. Step 6: Scatter a tablespoon of sliced scallions on your work surface. Roll each dough ball over the scallions so they stick to the surface of the dough.
7. Step 7 (Stove-top cooking): Heat oil in a skillet over high heat (avoid non-stick pans to prevent damage from high heat).
8. Step 8: Once the skillet is very hot and the oil just begins to smoke, place one dough piece in the skillet.
9. Step 9: Cook for 60–90 seconds until the bottom is golden brown and bubbles appear on top. Flip and cook the other side for another 60–90 seconds.
10. Step 10: Transfer the naan to a wire rack and immediately brush with melted butter. Repeat with remaining pieces.
11. Step 11 (Oven cooking): Place a pizza stone in the oven and preheat to 500°F (260°C). Allow at least 30 minutes for the stone to heat thoroughly.
12. Step 12: Place two pieces of naan on the hot pizza stone. Bake for 60–90 seconds, then flip and bake for another 60–90 seconds.
13. Step 13: Cool the naan on a wire rack and brush with melted butter. Repeat with the remaining dough pieces.

Tips & Variations

• Use wet or lightly oiled hands during kneading and shaping to prevent sticking without adding extra flour.
• Substitute plain yogurt with Greek yogurt for a tangier flavor and thicker texture.
• Add fresh herbs like cilantro or parsley along with scallions for extra aroma.
• For a richer flavor, mix finely chopped roasted garlic into the dough instead of garlic powder.
• If you don’t have a pizza stone, use a preheated heavy baking sheet for oven cooking.

Storage

Store cooled naan in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, freeze the naan wrapped in foil or plastic wrap for up to 1 month. To reheat, warm gently in a skillet or oven until soft and heated through, then brush with butter.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of einkorn flour?

Yes, regular all-purpose flour can be used but the texture and flavor will differ slightly. Einkorn flour gives a nuttier taste and slightly denser texture.

Do I need to proof the yeast before adding it to the dough?

No, instant dry yeast can be added directly to the dry ingredients without proofing. It will activate during the resting and rising steps.

Einkorn Naan Bread with Garlic Recipe

Print Recipe

★★★★★

5 from 136 reviews

This Einkorn Naan Bread with Garlic is a rustic and flavorful twist on traditional naan, utilizing nutrient-rich einkorn flour for a wholesome and delicious flatbread. Enhanced with garlic and scallions, this naan can be cooked on the stovetop or baked in the oven on a pizza stone, delivering a soft, slightly chewy texture with a golden crust perfect for pairing with your favorite dishes.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 35 minutes
• Yield: 8 to 10 naan breads 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Indian

Ingredients

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Dough

• 4 cups all-purpose einkorn flour (480 grams)
• 2 teaspoons instant dry yeast
• 2 teaspoons granulated sugar
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ⅔ cup milk (151 grams)
• ½ cup plain yogurt (113 grams)
• 1 large egg
• 2 tablespoons butter (melted)

Topping & Garnish

• 2 garlic cloves (minced)
• 2 to 3 scallions (sliced)
• Additional melted butter for brushing

Cooking Oil

• Oil for skillet (use neutral oil such as vegetable or canola oil)

Instructions

1. Combine Dry Ingredients: Place the einkorn flour, instant dry yeast, sugar, salt, and garlic powder in a mixing bowl. Whisk or sift them together to evenly distribute all dry components.
2. Add Wet Ingredients and Form Dough: Add milk, plain yogurt, egg, melted butter, and minced garlic to the dry ingredients. Stir until a lumpy dough ball forms. Cover the bowl with plastic wrap and let it rest for 10 to 15 minutes to hydrate.
3. Knead the Dough: Remove the cover and knead the dough for about 2 minutes. If the dough feels dry, add 1-2 tablespoons of milk as einkorn flour absorbs more liquid. The dough should be slightly sticky but workable. Use wet or oiled hands to manage stickiness.
4. First Proof: Transfer the dough to a greased bowl, oil the surface of the dough, and cover it with plastic wrap. Let it rise in a warm, draft-free area for 1 to 2 hours until nearly doubled in size.
5. Divide and Rest: Punch down the dough and divide it into 8 to 10 equal pieces. Cover and let them rest for 20 to 30 minutes to relax the gluten.
6. Prepare Scallions: Scatter a tablespoon of chopped scallions on your work surface and roll each dough ball over them, pressing the scallions into the dough surface.
7. Cook on Stovetop: Heat a neutral oil in a heavy skillet over high heat (avoid non-stick pans as high heat can damage coating). Once the oil starts to smoke slightly, place a dough piece in the skillet.
8. Cook First Side: Cook the naan for 60 to 90 seconds until the bottom is golden brown and bubbles appear on the top surface.
9. Cook Second Side: Flip the naan and cook the other side for another 60 to 90 seconds until golden brown and cooked through.
10. Finish and Repeat: Transfer naan to a wire rack and brush generously with melted butter. Repeat the process with remaining dough pieces.
11. Oven Cooking Alternative: Place a pizza stone in your oven and preheat to 500°F (260°C) for at least 30 minutes to ensure the stone is very hot.
12. Bake Naan on Pizza Stone: Place two pieces of naan dough directly onto the hot pizza stone. Bake for 60 to 90 seconds until puffed and golden, then flip and bake the other side for another 60 to 90 seconds.
13. Cool and Butter: Remove naan from the oven, cool on a wire rack, and brush with melted butter. Continue baking remaining pieces similarly.

Notes

• Use einkorn flour specifically for its unique flavor and nutritional benefits; regular all-purpose flour will behave differently in hydration.
• If the dough is too sticky to handle, lightly flour your work surface and hands, or oil them instead of adding more flour to maintain softness.
• Do not use a non-stick skillet on high heat as it can damage the coating; a heavy-bottomed cast iron or stainless steel skillet is ideal.
• Letting the dough rest after dividing is essential to relax gluten and make rolling easier.
• Brushing with melted butter adds richness and helps keep the naan soft after cooking.
• Pizza stone baking requires a preheated stone and very high oven temperature to mimic traditional tandoori-style cooking.
• Adjust cooking time slightly depending on your stovetop heat and oven calibration to avoid burning.

Keywords: Einkorn Naan, Garlic Naan, Indian Flatbread, Homemade Naan, Einkorn Flour Bread, Stovetop Naan, Oven Baked Naan