everything spiced pumpkin naan
Fairly certain you haven’t seen anything like this before, yes? Everything Spiced Pumpkin Naan is a savory take on our favorite fall gourd. Each loaf is garlicky, fluffy, speckled with a generous helping of everything seasoning, and big enough to load with fillings or sop up the last of the broth from a bowl of Greek style lemon chickpea soup or loaded lentil sweet potato stew.
Rain won’t cease this week. I don’t enjoy autumn rainstorms unless they’re attached to an impending cold front. Moisture without a cause seems a waste to me, a cruel fib. As I wandered over to the recycle bins a sheet of droplets smashed against the walkway and fogged my glasses before I made it indoors. Hot, sweaty rain. The kind that makes you want to dehumidify your whole body. Summer rain. Not October rain.
I created this naan on a mentally rainy day, not the kind I typically fall under when summer wanes and autumn waxes. I am a moody one when its hot out, and free when its chilly. Kneading dough brings a calm to my body, maybe because physical rhythm reprograms my brain and digests the shrapnel. While the dough rose, I made J and I lattes, sat down on the couch with my laptop, and tapped away until the laptop keys replaced what cacophonous interior noise remained.
Yeast, I learned, proofs beautifully in fatty milks. Lighter milks will probably work, but the naan won’t be as puffy, and puffy naan is the best. Pumpkin puree replaces a large amount of the yogurt usually found in naan recipes, but I added a bit of the latter anyway to preserve the characteristic creamy naan texture I so adore. I prefer garlic powder inside the dough since it distributes more easily than mince. I also love garlic, so I’m not shy with my amounts. If you’re a vampire, reduce the measurement.
Ingredients
- 1/3 cup dairy or nondairy milk (full fat preferred, such as oat or whole milk)
- 1 tsp sugar
- 2 tsp active dry yeast
- 3 tbsp olive oil, divided
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/4 cup pumpkin puree
- 2 tbsp Greek yogurt
- 1 tbsp garlic
- 1 tsp kosher salt
- 1-2 tbsp everything bagel seasoning (I use Trader Joe's)
Instructions
- Proof your yeast. Heat the milk in a glass measuring cup until it is warm but NOT scalding – you should be able to dip your finger in it and not feel like it burned your skin. Stir in sugar, then sprinkle yeast atop and let it sit for 5-10 minutes until the surface bubbles and foams. This is how you know it is active and not dead.
- As the yeast proofs, prepare your other ingredients. Combine flours, salt, and garlic powder in a bowl. Add pumpkin puree and yogurt and stir until somewhat in tact. The liquid will bring everything together once it's added.
- Measure 2 tbsp olive oil into the yeast mixture, then pour everything into the bowl with the flour mixture and stir until a cohesive dough forms. If the dough seems dry, add milk a dash at a time until the dough begins to separate from the walls of the bowl. Use your clean hands to knead into a soft ball, about one or two minutes. Spray the bowl with olive oil and place the ball atop, turning once. Cover with a tea towel or plastic wrap and place in a warm, draft-free place to rise for about an hour or until doubled in size.
- When the rising time is near complete, wipe a cast iron skillet with a paper towel and a tiny bit of oil, maybe 1 tsp, and heat over medium-high heat. The skillet should be quite hot, almost smoking, so an oil such as avocado or pure olive oil is best here. If it catches fire, that's not good. Take your dough and divide into 6 equal balls. On a clean surface, add a sprinkle of flour and pat a ball into a small disk. Roll out with a rolling pin dusted with flour until you achieve your desired size – I got mine about 8 inches long and maybe 6 inches wide, but you can customize. Bigger naan loaves may not be as puffy.
- Set aside a plate, a clean towel, a bowl with 1 tbsp olive oil, a pastry brush, and your everything seasoning near your work surface. When the skillet is ready, add your rolled out naan loaf and cook for 1-2 minutes. Bubbles will form on the surface, some may be alarmingly large and some may be tiny. All are good! Flip your naan with a spatula or tongs and cook an additional 1-2 minutes until dark brown or black blisters form on the bubbles. Turn onto the plate, brush with oil, and sprinkle 1/2-1 tsp everything seasoning on the top. Cover with a tea towel and repeat the rolling and cooking steps with your remaining dough balls.
- I keep my naan in the refrigerator for 3-4 days. Usually they don't last that long. Naan freezes well, tightly sealed in a freezer-safe bag. Knowing me, I'd probably keep it for months, but try to use it within two months like normal human beings.
