1/4cup(60 mL) cooked or canned lentils, drained & rinsed
1/4cup(60 mL) canola or olive oil
1/3cup(75 mL) plain yogurt or sour cream
1egg
2 1/2cups(625 mL) all-purpose flour
1tsp(5 mL) salt
1/4cup(60 mL) chopped fresh cilantro or parsley, or more to taste, optional
Directions
In a small bowl, dissolve sugar in the warm water. Stir in dry yeast and let stand for 10 minutes or until frothy.
In a food processor, add lentils, oil, yogurt or sour cream and egg and purée until smooth.
In a medium bowl or mixer, combine flour and salt. Stir in yeast and lentil mixture and fresh herb if using. Turn out onto lightly floured surface and knead until soft, adding more four 1 Tbsp (15 mL) at a time if necessary. Dough should be soft but not sticky.
Place dough in a well-oiled bowl, cover with a cloth or plastic wrap and let rest for 1 hour in a warm area.
Preheat griddle or cast-iron pan to medium high heat.
Turn dough out onto lightly floured surface. Divide dough into 12 pieces and then flatten into discs.
Cook naan on griddle or in cast-iron pan until golden brown, then flip over and cook the other side until golden brown. Serve warm or cooled!
Notes
This naan is best served the day it's made.
Serve with our Chickpea Hummus or use as a flatbread for pizza or other delicious toppings.
Can also be served as an accompaniment to soups and salads, like our Masala Chickpea, Mango & Spinach Salad!
1/4cup(60 mL) cooked or canned lentils, drained & rinsed
1/4cup(60 mL) canola or olive oil
1/3cup(75 mL) plain yogurt or sour cream
1egg
2 1/2cups(625 mL) all-purpose flour
1tsp(5 mL) salt
1/4cup(60 mL) chopped fresh cilantro or parsley, or more to taste, optional
1
In a small bowl, dissolve sugar in the warm water. Stir in dry yeast and let stand for 10 minutes or until frothy.
2
In a food processor, add lentils, oil, yogurt or sour cream and egg and purée until smooth.
3
In a medium bowl or mixer, combine flour and salt. Stir in yeast and lentil mixture and fresh herb if using. Turn out onto lightly floured surface and knead until soft, adding more four 1 Tbsp (15 mL) at a time if necessary. Dough should be soft but not sticky.
4
Place dough in a well-oiled bowl, cover with a cloth or plastic wrap and let rest for 1 hour in a warm area.
5
Preheat griddle or cast-iron pan to medium high heat.
6
Turn dough out onto lightly floured surface. Divide dough into 12 pieces and then flatten into discs.
7
Cook naan on griddle or in cast-iron pan until golden brown, then flip over and cook the other side until golden brown. Serve warm or cooled!
