Spelt Naan (Za’atar Lemon Oil Option)
Total Time: 01h 30m
Hands-on Time: 00h 00m
Makes: 8 - 12 servings
This vegan/gluten free Za’atar naan can double as vegan mini pizzas, add a side salad and you have dinner. These naan freeze well on their own, just pop them in the oven to warm up and spread on my warm Za’atar mixture once they are out of the oven. Serve along side a spiced carrot or lentil soup. Transport yourself to the Middle East for dinner. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- 2 1/4 teaspoons of dry yeast
- 1 teaspoon of Wholesome organic granulated sugar
- 1 1/4 cup of room temperature water
- 2 tablespoons of olive oil
- 1 teaspoon of Frontier Co-op sea salt
- 2 1/2-3 cups of Bob’s Red Mill spelt flour (depending on humidity level you may need more or less)
- Za’atar Oil
- Sutter Buttes lemon olive oil
- Zest of 1 lemon
- Frontier Co-op Za’atar seasoning
- Frontier Co-op Fleur de Sel
- Pistachios that have been toasted and chopped
Directions
- In a stand mixer with a dough hook, add in the yeast, sugar, salt, water, olive oil and roughly 2 1/2 cups of spelt flour. Mix with the dough hook, adding in extra flour as needed until you get a soft and smooth dough that forms a ball.
- Cover with the dough with some olive oil and place in a warm spot covered with a towel until doubled in size about 50-60 minutes.
- When the dough is ready, divide into 8-12 balls depending on how big you want your naan. Roll them out one at a time about 1/2 inch thick ovals. They do not need to be perfect. So while one naan is cooking you can roll the next naan.
- Heat up a large skillet with a drizzle of olive oil.
- Once the pan is hot add a naan. It should start to bubble up and puff pretty quickly. Cook for about 45 seconds to a minute and flip, cook for another 45 seconds or so. Move cooked naan to a cookie sheet or wire rack.
- Repeat until all naan are cooked.
- The Za’atar oil is all to taste. Simply add some lemon olive oil to a bowl, zest, seasoning and salt to taste and roughly chop a handful of nuts. Spoon over the warm bread.
