Garlic and Herb Pumpkin Naan
Gluten-free option, nut-free, soy-free
Ingredients
- 1/2 cup warm water (at 100-110 degrees F)
- 2 tsp sugar
- 1 tsp active dry yeast
- 2 cups all-purpose flour (whole wheat flour and gluten-free 1 to 1 blend also work well)
- 1 tsp fine sea salt
- 1/4 cup pumpkin puree
- 2 tbsp extra-virgin olive oil
- Avocado oil or neutral cooking oil of choice
Garlic and Herb Topping
- 2 tbsp melted vegan butter or olive oil
- 2 cloves garlic, minced
- 1 tbsp chopped fresh cilantro or parsley
Instructions
- Stir together water, sugar, and yeast in a large bowl. Allow to sit for 10 minutes, or until foamy. Add the flour, salt, pumpkin, and olive oil to the bowl. Knead with an electric mixer dough hook (or on a lightly floured work surface with your hands) for 3-5 minutes, until the dough is soft and smooth.
- Place the dough into a large, lightly oiled bowl, cover with a cloth or plastic wrap, and allow to rest in a warm place for 2-3 hours, or until doubled in size.
- Heat a large, heavy skillet over medium heat, and grease the skillet with cooking oil, such as avocado oil.
- Turn the dough out onto a lightly floured surface and use a bench scraper to cut it into 6 or 8 even pieces (depending on your desired size), and shape into balls. Roll each ball into a thin oval shape with a lightly floured rolling pin (or simply press and shape them with your hands).
- Cook, one or two at a time, in the heated skillet, flipping when the top is bubbly and the underside is golden brown, then removing when the second underside is also golden and bubbles are browned.
- Combine the melted butter, garlic, and parsley/cilantro in a small bowl, then brush on top of the warm naan. Garnish with more fresh herbs, if desired. Enjoy!