Naan Flatbread Made With Fresh Milled Flour
Naan with fresh milled flour is such a fun and easy thing to make! You get the perfect chew with that tender flatbread feeling! It's just so warm and comforting, and always a real treat every time I make it! This is such an easy recipe, great for jumping into baking with fresh milled flour! It comes together in no time, and no mixer is required!
Ingredients
- 2 cups fresh milled flour 240g I like to use half Kamut & half hard white wheat.
- 1 tsp sugar
- 3/4 cup warm water 178g
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 TBSP plain greek yogurt you can use regular yogurt as well, but you may need a pinch more flour.
- 1 TBSP olive oil
- 1 tsp instant yeast
Brushing on after cooked
- 4-5 TBSP melted butter 57g-70g
Instructions
- Firstly, mill the flour. I like to use a combination of half hard white wheat and half Kamut (Khorasan wheat.)
- To the freshly milled flour, add sugar, and warm water, then mix to combine. Make sure there is no dry flour remaining. Cover, and let sit at room temperature for 15 minutes, this will allow the fresh milled flour to absorb some of the liquid.
- Then, after the rest period, add salt, baking powder, yogurt, and oil. Stir these to combine, they may look like they don't want to combine, but keep mixing and kneading in the bowl until they do.
- Add the yeast, and knead in the bowl to incorporate the yeast all throughout. The dough should be slightly sticky.
- After all the ingredients have come together, lightly oil your hands and your work surface, and start kneading by hand. This won't take very long, just until the dough is staying together, is a bit stretchy, and the dough ball is somewhat smooth. Maybe 4-5 minutes or so.
- Place the dough ball back into the bowl, oil the dough and bowl with a little olive oil (or neutral oil), cover and let the dough rise. The rise may take 1 to 2 hours, just go until almost doubled in size.
- Then, after the dough has almost doubled, on a lightly oiled work surface, take dough out of bowl. Divide evenly into 8 pieces, Shape each piece into a ball. Keep the dough covered until ready to work with, so they don't dry out.
- Let the dough balls sit covered for 15 minutes for the dough to relax. During this time, preheat your cast iron pan to medium-high-high (400*F) so it is ready to go when the dough is ready to be cooked. If you are not using a cast iron pan, preheat for 5-7 minutes before cooking.
- Once the dough has rested, and your pan is evenly preheated. Now it is time to roll out the Naan shape.
- Flatten each dough ball with your hand slightly, and roll out into oblong or oval shape, the more rustic the better, I think! You are looking for about 1/8 inch thick or so. If the dough continues to shrink while rolling, just let it sit a little while longer, that means the dough is not relaxed yet.
- Brush or spray one side of the Naan with water, and immediately place the Naan dough water side down into the preheated pan. It should stick a bit and sizzle when you put it in the pan. If it doesn't sizzle, wait a little bit until the pan is better preheated.
- Cook water side down for 45-90 seconds, check the bottom for even browning. It should bubble up during this time. Don't leave it longer, or the Naan will overcook, and become tough.
- Flip the Naan over, and cook on this side for 30-60 seconds, until the underside has small charred areas.
- Brush with melted butter right after cooking.
- Enjoy!
Video
Notes
While Naan is best served fresh and warm, you can save it for later, if you have any left! lol. I like to place in a sealed bag or container, and leave at room temperature for 1-2 days. You can warm up before serving for best results. To store for longer, I recommend letting them cool completely, then placing in a freezer bag and freezing for 3-4 months. Then thaw at room temperature, warm, and enjoy!