everything spiced pumpkin naan_________________________________This recipe can be vegan if you use a vegan yogurt. I have not tested this so don't know how it'll impact the final flavor, but I know many reputable brands exist that mimic traditional Greek-style churns without adding additional and unsavory tastes. Perhaps omit the yogurt, even. The naan will still be wonderful.
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.