| Spelt naan bread loaf
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Spelt naan bread loaf

My kids love naan bread. In fact, my kids love bread in general! I certainly don’t deprive them of this staple food but I do try and find healthier versions such as whole grain ones and I also try and find breads made with different kinds of flours, organic if possible. That way, I feel they can get different nutrients even if they always want bread. This is a version of a naan bread that I found in an Indian recipe cookbook but I greatly modified it to make it healthier and more wholesome. My kids love it! It is their favorite bread ever!

This naan bread is baked as a round loaf with an imprint in the middle and is made to be shared. Traditionally it is never to be cut with a knife but instead must be torn by hand. I must say however that it yields beautiful slices with a pizza cutter so if you are not bothered with traditions, do use your pizza slicer. Serve it with any spicy dish that is saucy such as curry.


Ingredients: (1 loaf)

  • ¾ cup whole spelt flour
  • ¾ cup of white spelt flour
  • 1 ½ tsp. active dry yeast
  • ½ cup warm water
  • ½ tsp. sugar
  • ¾ tsp. salt
  • A few sprinkles of onion powder or onion granules
  • A little Olive oil or ghee to oil bowl and brush bread


  • In a small glass bowl, mix warm water with active dry yeast and sugar. Let sit for 5 to 10 minutes until little bubbles form and you know the yeast is active.
  • In a larger bowl, mix both flours with salt. Form a well in the middle and pour the water and yeast mixture. With a spoon, mix until a sticky dough is formed.
  • Lightly oil a flat surface and with your hands, start kneading the dough. Continue kneading for approximately 10 minutes, until the dough is elastic and no longer sticky.
  • Form a ball with the dough and put in an oiled bowl, cover with a clean dish towel and let sit for 2 hours in a warm place (I usually leave in the oven but turned off).
  • After 2 hours have passed, the dough should have risen and should be doubled in size. At this point, punch down the dough to remove air and form it into a round dome. On a large wooden board, layer with a parchment paper and put the domed dough on top. Put the kitchen towel on top and let sit on the counter for an additional 45 minutes so that the dough can double in size once again.
  • Preheat the oven at 450 with a pizza stone or a baking sheet in the oven so that it becomes very hot.
  • With you fist, make an indentation on the round dough and you can use a fork to make little indents around the larger indent. Brush the dough with olive oil or ghee, sprinkle with a little onion powder and slide the parchment with the dough onto the stone or baking sheet. Bake for 15 minutes until the top is golden. Remove from oven cautiously.Voilà!


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