HOMEMADE PUMPKIN NAAN
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 naan
Ingredients
  • ½ Cup Organic Pumpkin Puree
  • ¾ Cup Warm Almond Milk
  • 1 Cup Coconut Yogurt
  • 4 Cups Spelt Flour
  • 1½ teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • ¼ Teaspoon Salt
  • ½ Cup of Pumpkin Seeds for topping
  • ⅓ Cup of Avocado Oil (1 Tablespoon Per Naan Roll for Frying)
Instructions
  1. Combine all dry ingredients, and whisk together.
  2. Add in pumpkin, almond milk, and yogurt. Mix together until it forms a ball.
  3. Turn out on the counter and knead until smooth and elastic, roughly 5 minutes, add more flour as needed.
  4. Let the dough rest for 10 minutes. Then divide into 8-10 oval-shaped balls.
  5. Roll one ball until 6 inches long and about ¼ inch thick, no thinner. Sprinkle with pumpkin seeds. Repeat this method for each dough ball.
  6. Heat skillet over medium-high heat with 1 tablespoon of avocado oil.
  7. Place naan in skillet one at a time. Cook for one minute, until bubbles start to form. Flip and cook for 1-2 minutes on the other side until lightly toasted.
  8. Brush with butter or oil. Place the naan on a paper towel. Repeat process with the rest of the naan and serve.
Notes
Naan is best served warm and fresh but can be preserved in a ziplock bag in the fridge for 2-3 days. Enjoy! :)
Recipe by Taste of Yummy at https://www.tasteofyummy.com/homemade-pumpkin-naan/