HOMEMADE PUMPKIN NAAN

Homemade pumpkin naan is the best! Soft and golden crisp on the outside with a moist sweet earthy flavor on the inside the only thing missing is a tomato curry.

let me count the ways…

• It’s wondrously SCRUMPTIOUS.
• Pillow-like comes to mind to describe the texture.
• Easy to make.

All you need is the basic staples: spelt flour, baking powder, baking soda, salt, yogurt, and almond milk.

Naan bread is the accompaniment to many dishes to the likes of curry sauce, hummus, and wraps.  Naan bread by definition is not a huge flavor powerhouse in its standard form, but it’s the perfect add on to balance out any meal.

In my attempt to add a seasonal touch, I added pumpkin to sweeten things up to transform what is traditionally known to be a bland and monotonous bread into a powerful satisfying treat. Don’t take my word for it give it try.

About that tomato curry.  Check back on Friday I have a TOMATO CURRY  sauce that will knock your socks off and it’s the perfect pairing for this pumpkin naan.

Like I said, pillows come to mind.

5.0 from 1 reviews

HOMEMADE PUMPKIN NAAN

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Author: Taste of Yummy

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! 🙂

3.5.3251