Naan Bread

Ingredients

• 1 cube yeast (42 g)
• 1 tsp Honey
• 420 g spelt flour type 630
• 2 tbsp Yogurt (3.5% fat)
• 3 Tbsp ghee (45 g)
• 10 g salt
• 2 tbsp black sesame seeds

Instructions

1. 1.

   Whisk 275 ml lukewarm water with yeast and honey in a bowl. Let sit for 10 minutes until foamy. Add 400 g flour to a large bowl, make a well, pour in the yeast mixture. Stir in yogurt, 2 tbsp ghee, and salt; knead into a smooth dough. If too soft, add more flour; if too firm, add a bit of yogurt or water. Knead vigorously with hands for 5–10 minutes. Cover with a cloth and let rest in a warm place for about 2 hours.

2. 2.

   Knead the dough again for about 5 minutes, divide into 8 pieces. On a floured surface roll each piece into an oval flatbread about 1 cm thick. Sprinkle sesame seeds on top. Cover again and let rise for about 30 minutes.

3. 3.

   Heat some ghee in a large pan over medium heat. Cook 2–3 flatbreads for 5–10 minutes until lightly browned, then flip and finish cooking the other side. Remove and repeat with remaining breads.

4. 4.

   Let the naan cool slightly before serving as a side dish.