Naan Bread for One

You might want to double this recipe--this luscious quick bread is moist and wonderful, and you'll be sorry when it's gone! 

¼ cup  all-purpose flour or wheat flour

Dash of salt

Pinch of baking powder

Pinch of baking soda

Big pinch of sugar

1 TBLSP warm almond or soy milk

1 TBLSP soy or coconut yogurt

(optional add-ins include:

            ¼ teaspoon garlic powder OR 1 clove, roasted and diced fine

            ¼ teaspoon caraway seeds

            ¼ teaspoon ground dried rosemary

¼ teaspoon fennel seeds

1 teaspoon of dried raisins, chopped OR currents OR other dried fruit made small

1 teaspoon chopped fresh herbs, such as basil, tarragon, or cilantro)

¼ teaspoon ground cardamom with ¼ teaspoon crushed lavender blooms

Water

1.      Combine the flour, salt, baking powder, baking soda, and sugar in a small bowl.

2.      In another small bowl, combine the almond milk and yogurt.

3.      Blend the wet ingredients into the dry until a soft dough is made. Once it’s well combined, toss in any add-ins (I like garlic powder, caraway seeds, and dried rosemary).

4.      Cover the bowl with a damp cloth and let it sit in a warm place for about 1 hour—until there is a skin on the surface.

Tra-la-la.

1.      Dust a working surface with flour. Knead the dough for 2-3 minutes.

2.      Roll the dough into a ball and flatten it into a roughly oval shape about 5 inches long. I like to use my knuckles to leave trenches in the dough.

3.      Brush the top of the dough with water. I just use my fingers dabbled in tap water.

4.      Put a heavy skillet with a lid on high heat. Place the naan on the HOT pan wet-side-down and cover it with a lid. In about 30 seconds, you should see bubbles forming. It will take a couple of minutes to begin to brown.

5.      Pull the bread out, wet the top side, and flip it over in the pan with a spatula. There should be charred spots when it’s done. If you have a gas stove, you could pick the bread up with tongs and hold it just over the flame for the second side. That’s a little closer to traditional. 

It's not quite big enough to fold around sandwich fillings, but perhaps you could get yours a little larger. than I did. It would be good with a smear of avocado, some cucumber, and sprouts! (It's also good with nothing at all on it.)

The top picture is of a caraway, rosemary, and garlic powder version with a smear of vegan cream cheese, and the bottom picture is "plain" with almond butter. Yummy!