Spinach Naan (Indian Flat Bread)

Naan is one of my FAVORITE things in this entire world to eat! They are thicker than tortillas, healthier than langos, and thinner than loaf bread! I was first introduced to naan my a good friend of mine about four years ago. 

You can use naan for a number of recipes! 

• Naan Pizzas
• Wraps
• Just eat it warm
• And much more!​

Not too long ago, I found myself with an overabundance of spinach from my CSA. I was tired of eating salads-- so I got to thinking.

"What can I add spinach too??"

That same day I was making naan and then the light bulb lit up on top of my head! 

My homemade naan is scrumptious and with the added spinach, you're kids will think it is oh so cool! Add some homemade hummus to it, make a wrap-- oh the possibilities are endless!

Spinach Naan

Ingredients:
-3 Cups Flour (Spelt Flour works great with this if you are avoiding wheat)
-2 Tsp Baking Powder
-2 Tsp Pink Himalayan Sea Salt
-1/4 Cup Oil (Avocado or Olive Oil work best)
-3/4 Cup plus 1 Tbsp Milk (warmed)
-1-2 Cups FRESH Spinach

Instructions:
-In a standing mixer, combine flour, baking powder, salt, and oil. Begin mixing well.
-Warm milk on the stove- do not boil. The milk is ready when you see a tiny bit of steam come over the top.
-Add your warmed milk and spinach to a professional blender. 
-Blend until the spinach is fully emulsified
-Add the spinach/milk mixture to the bowl and begin the kneading process.
-If you have a standing mixer, it will knead the dough quite well for you.
-Next separate the dough into dough balls. This recipe usually makes 6-7 dough balls for me,
-Roll into tight dough balls and set aside for 20 minutes. 
-Turn the oven on as low as it will go-- mine goes to 175.
-Place the dough balls in a pan, (any cake pan will do) and leave them in there while the oven preheats. This helps the glutens relax and allows you to roll the dough out easier. 
-Once the oven is preheated, turn it off. Remove the dough balls.
-Place a large skillet on the stove and turn the heat on medium-high. 
-While the skillet is warming, begin rolling out your dough on a floured surface. 

**Little trick. My mom always would put a pillow case down on the counter, then she would flour the pillowcase. This makes for an easier clean up!**

-Roll out each of your dough balls. 
-Next place one naan in the pan at a time. Let it cook about a minute on each side. You will begin to smell the dough cooking. Flip it, let it cook 30 seconds to  a minute on the next side. Each side will be slightly charred with little speckles (see above pictures).
-Enjoy!

-Store in an airtight container or bag in the refrigerator up to a week. These toast wonderfully!!

**If you want to roll these out super thin, they make great tortillas! ​