So I was wanting to try my hand at making naan but truth be told (and this was a couple of years ago) it was a fail. It wasn’t soft yet chewy like naan, it didn’t rise like naan, and didn’t have the beautiful big air bubbles like naan. BUT what it did have was a nice chew, a little rise, smaller bubbles, and substance. Ultimately this supposed-to-be naan wound up being a general all purpose flatbread and you know what? That’s ok.
One day I’ll reattempt to make that billowy soft yet chewy naan that we’ve all had at our favorite Indian restaurant but in the meantime, I really like this bread too. I make a batch that will last about a week and the husband likes it instead of loaf bread because it has a slight sweetness to it (juuuuust enough to keep you coming back for more). It also travels really well (I once packed this with me on a trip to Vail, CO as I wasn’t sure what the vegan options would be so I figured this bread and almond butter would suffice in a pinch if needed – and it did).
For most days, I use this as an accompaniment for hummus but you can use it as a base for homemade pizza, or an open face sandwich. You can add butter and jelly or just eat it cold and plain. It’s really versatile and honestly pretty darn good. If you don’t like a cold chew, just slice it in half and stick it in your toaster for a few seconds to warm it up and it will be just as if you had taken it off the grill.
Enjoy making this and even more so, eating it!
- 5 Cups AP Flour
- 2 TBS Vital Wheat Gluten
- 1/2 Cup Whole Wheat Flour
- 1 TBS + 2 Tsp Cane Sugar
- 1.5 Tsp Kosher Salt
- 2 Cups Tepid Water
- 1/2 Cup Plain Soy or Coconut Yogurt
- 3 TBS Olive Oil
- 4.5 Tsp Rapid Rise Yeast
- In a standing mixing bowl, add both flours, sugar, yeast, and salt. Using the whisk attachment, mix all dry ingredients on low for 60 seconds.
- Turn off mixer and switch to the hook attachment.
- Add remaining wet ingredients and mix on low working up to the highest speed. Mix until a nice solid, smooth ball forms. If the dough is sticking to the bowl, add 1 tsp AP flour at a time until you get a smooth ball of dough that doesn’t stick when mixed on high.
- Flour a wooden board and turn your dough out onto the board. Press lightly to just flatten the dough a bit and coat the bottom with flour.
- Grease a large mixing bowl and set aside.
- Turn your dough and reflour the board and press lightly again. This should leave you with a nice piece of dough that won’t stick to your hands. Gently form the dough into a ball and set into the already greased mixing bowl.
- Cover the mixing bowl with Plastic wrap and place in a warm, draft free area. (TIP: I like heat a cup of water on high for 1 minute in the microwave, then take out the water and place my dough in the microwave. This ensures a warm, draft free environment and a nice steady rise.)
- Let dough rise for 75 minutes or until doubled.
- After your dough has doubled in size, gently turn out onto a floured board.
- Cut into 16 (or more) pieces. (NOTE: I usually make about 16 smaller pieces and 8 Larger pieces so I can use them in different ways)
- Heat up an electric griddle on HIGH and cover with a sheet of aluminum foil. (the foil will help trap the heat and keep things hot in between cooking batches).
- At this point I like to flour my hands and hand shape/stretch each ball until it’s a nice ovals shape, Mind you, my breads don’t always want to be shaped into a nice oval and that’s part of the charm. Stretch the dough where it wants to be stretched, just pull gently until the dough is about 1/4 inch thick.
- Let shaped dough rest for 5 minutes.
- As you prepare to place your rested, shaped dough onto the hot griddle, gently pull the sides again as the resting will have relaxed the dough a bit allowing it to be pulled even further.
- Place flat breads onto the hot griddle. Cover with the foil. Cook for about 2-4 minutes. The top will start to bubble and the bottom will get golden brown. Once you have nicely formed bubbles on top, flip the bread and cook for another minute or so or until golden.
- Let cool on a wire rack and store in an airtight container in the fridge.
- TIP: If you live in cooler weather or if you prepare this during a cooler season, you can store right on your counter, no need to refrigerate.
These babies are AMAZING right off the griddle with just a bit of butter. SOO SOO good. I’m salivating right now as I think about it. Also I am posting this up AS I am waiting for my flatbread dough to rise so if you make yours and I make mine, well, we can enjoy our flatbread in spirit together. 😉
How do you eat your flatbread? Let me know if you try this recipe and how yours turns out AND how you eat yours!