Spinach-Infused Indian Naan Bread
Ingredients
Dough
- 2 tbsp lukewarm water
- 7g dry yeast
- 1 tsp sugar
- 125g fresh baby leaf spinach
- 80ml cold water
- 300g strong white bread flour
- 1 tsp onion seeds
- 1 tsp salt
Topping
- 25g ghee
- 1/2 tsp onion seeds
- Small handful freshly chopped coriander
Preparation
Put the yeast, lukewarm water, and sugar into a small cup and set aside to activate while preparing the spinach.
Blend the cold water and spinach in a blender or juicer until fully blended, then in a mixing bowl, combine the flour, salt, onion seeds, yeast mixture, and spinach blend to form a dough.
Flour the work surface and rolling pin, knead the dough for five to six minutes, cover it, and let it rise in a warm place for about two hours or until doubled in size.
Divide the dough into four balls and in a small pan, melt the ghee with an additional 1/2 teaspoon of onion seeds over medium-low heat.
Roll out each dough ball into a thin disc and cook in a very hot dry frying pan for about one minute per side.
Brush each cooked naan with the ghee mixture and sprinkle with freshly chopped coriander.
Tips
Use a cast iron pan for best results in achieving heat and char.
Do not cook the naan longer than 90 seconds per side to prevent it from becoming tough.
For a fully dairy-free version, substitute ghee with vegetable ghee.
