Einkorn Naan Recipe - A Girl Worth Saving (2024)

FAQs

Is Einkorn flour worth it? ›

Besides being tasty, einkorn flour offers a number of health benefits. Easier to Digest Einkorn flour has roughly 30% more protein and 30% less starch than flour made from modern wheat.

Either transfer your dough to a lidded container or cover your bowl with plastic wrap if you did not do so in step 3. Move the bowl or loosely lidded container to the fridge and store overnight, but no more than 48 hours—the gluten will begin to break down, and the flavor will become too ethanol-y.

Naan is essentially a leavened flatbread, which means it contains some form of raising agent to provide its airy texture. Hence for this naan, the raising agent we will be using is yeast. Other variations do exist which may utilise self raising flour or baking powder/baking soda.

Since einkorn has a very weak gluten, it is better to underproof and only allow the dough to rise by 40-50%. If you allow the dough to double, it will deflate in the oven. When baking with yeast, watch your dough carefully and do not allow the dough to over-proof.

Einkorn is one of a few wheats that are “hulled.” In hulled wheats, the grain is tightly enclosed by a kind of husk as it grows. This hull has to be removed before the grains can be eaten. This is no small feat and is part of the reason einkorn is more expensive.

Virgin Wheat flour uses the grain einkorn rather than regular refined wheat grains. It is non-processed, non-hybridized, non-GMO and has a low glycemic load, meaning it won't spike your blood sugar level.

Freezer-Friendly Instructions: The naan can be frozen for up to 3 months. Once it's completely cooled, wrap each piece securely in plastic wrap and put all the rounds in a sealable plastic bag prior to putting in the freezer. To reheat, wrap the naan in aluminum foil and warm in a 350°F oven until hot.

Naan bread typically lasts 2-3 days if stored in an airtight container at room temperature. It can also last up to a week if refrigerated. Naan bread can be frozen for up to 3 months. To freeze, wrap each piece of naan in plastic wrap and place in a freezer-safe bag.

However, when reheating in the oven, you want to be careful so that the naan bread does not become overly crisp and dry out. Also, you want to make sure to not heat the naan bread for longer than required. That said, it is easy to reheat naan bread in the oven, as it restores the fluffy texture.

About Naan

In the modern days, yeast & other leavening agents have replaced the bread starter. So most restaurants either use yeast or another leavening agent like baking powder & baking soda. If you order naan in Indian restaurants you may not find the texture & flavor to be the same in every place.

Why is my naan not fluffy? ›

If you don't see the dough puffing up, you should turn up the heat under the griddle. Take the naan with thongs and turn on an adjacent gas burner. Flip the naan on top of this gas burner and leave until it's nicely charred.

The recipe also works with standard active / dry yeast, but we've found the naan is slightly fluffier and softer using instant yeast. Unusually, we dissolve the instant yeast in warm water then leave it to become foamy – a step usually bypassed with instant yeast, which is typically mixed straight into dough.

While einkorn is high in protein, its gluten properties aren't the same as modern wheat. This results in a dough that can be overly sticky and wet by the end of bulk fermentation.

Yeasted einkorn dough doesn't rise like modern wheat dough.

This is particularly true with einkorn bread. Don't expect big, fluffy dough during the initial rise. Yeasted einkorn dough does not double in size like modern wheat yeasted dough. This can also be expected when baking the dough.

All einkorn bread dough are no-knead, because excessive kneading does not help develop einkorn's gluten. Knead with your hands just until the dough is completely hydrated and avoid using a standing mixer.

Einkorn Flour absorbs less water and at a much slower pace than all purpose flour. Because of this, a great conversion rate in recipes is to use an extra 1/4 cup of einkorn for every 1 cup of all purpose.

Humankind's first wheat, einkorn, contains much lower levels of these glutens making it far less inflammatory, in fact, making it more beneficial than its modern genetically complex relative.

While einkorn is high in protein, its gluten properties aren't the same as modern wheat. This results in a dough that can be overly sticky and wet by the end of bulk fermentation.

Properly stored, einkorn berries (unmilled) last for years, making it more affordable to stock up. Flour oxidizes and loses its nutrients over time. If not kept properly, flour will go rancid. Milling einkorn flour at home is easier than ever, thanks to modern electric countertop mills.