By Lindsay
Homemade Naan
This recipe makes about 8 large naans so you’ll have enough for your meals all week 🙌🏻
Serve with your favorite curry, rolled up in a sandwich wrap, cut into slices to serve with a dip or enjoy as personal pizzas!
Updated at: Thu, 17 Aug 2023 04:59:29 GMT
Nutrition balance score
Unbalanced
Glycemic Index
72
High
Glycemic Load
37
High
Nutrition per serving
Calories252.1 kcal (13%)
Total Fat1.8 g (3%)
Carbs51.7 g (20%)
Sugars6.7 g (7%)
Protein6.5 g (13%)
Sodium1786.8 mg (89%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Activate the yeast by combining it with honey and the warm water. Let sit for 8 min.
Step 2
Mix the flour, coconut cream, baking powder, activated yeast & water, and egg in a large bowl until well combined. It will be slightly sticky, but should form a nice ball in the middle of the bowl.
Step 3
Cover dough and let rise for 1 hour. (I like to let mine rise somewhere warm)
Step 4
Once dough has risen (should double in size) lay it on a floured surface and gently work it into an oval with your rolling pin or hands. Cut into 8 sections and form into balls.
Rolling pinStep 5
Using a rolling pin, roll each ball out on a floured surface into an oval that aRe about ¼ inch thick.
Step 6
Heat a large cast iron skillet with avocado oil in it on medium-high heat. Add a section of your rolled out dough ovals to the center and cook for roughly 60 seconds until nice and bubbled and flip! Cook the other side until bubbled and golden brown.
Step 7
Repeat step #6 until all doughs are cooked. I add about 2tsps of avocado oil to the pan after every naan to prevent them from sticking.
Notes
2 liked
0 disliked
Fresh
Kid-friendly
Makes leftovers
