development – spelt naan


I’ve been wanting to make our own naan for quite a while, and I needed just the right encouragement, so here it is Kerri!

The recipe I adapted from, called it “the best naan outside an Indian restaurant.”  I couldn’t agree more.  If you’ve enjoyed whole wheat naan, you’ll love this recipe.  Not a spelt eater?  Just substitute the spelt four with whole wheat.  We ate everything!

serves 4-6


1 tsp yeast
1/2 c warm water
2 tbs honey
1 1/2 tbs almond milk
1 egg, beaten
1 tsp salt
2 1/4 c spelt flour
2 teaspoons minced garlic (optional)
2 tbs butter, melted (you could also use olive oil or coconut oil)


  1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in honey, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume. (I mixed the dough in the bread-maker and let it rise there). 
  2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. (The designer cut pieces with the kitchen scissors…a family trick).  Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. (We didn’t do the second rise, we were too hungry 🙂 ).   
  3. During the second rising, preheat grill to high heat. (We have a cast iron grill pan that we put over our gas stove, and the gas heats higher than normal, so we used medium heat).
  4. At grill side, roll one ball of dough out into a thin circle. (I just used my fingers, like you would pizza dough).  Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Overall, the process is quite simple, though, it was nice to have help the first time.  And oh, was it yummy!  The kiddos all loved it.

8 thoughts on “development – spelt naan

    • So I made tacos tonight, and though the designer said they were good, he also admitted that he was secretly hoping for more naan tonight. 🙂 Then he decided too much of a good thing in a row might be bad…so I’ll be making naan again tomorrow. lol!

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  3. YUM I made this this morning & just finished eating it, great recipe thanks. I added cheese to the middle of it before grilling & I brushed some garlic on top with the melted butter instead of adding to second dough turning it into a cheese & garlic naan & it worked perfectly.

    I’ll definitely be making this again 🙂

  4. 9/16/11 I tried this last night with a friend – having never made Naan before….
    was surprised at how simple it was to do and at how quickly they cooked – much lees than the 4 min per side – maybe 1/2 min on a hot pan.. just for fun, we “Italianized them with fresh basil and thyme for the garden and a sprinkle of grated Pecorino Romano and sharp Provolone on top when cooking second side. The taste exceeded both our expectations. next time – more Indian flavor.
    and, there definitely will be a next time – thanks for the post

    • Glad you enjoyed them Susan, yes, sometimes they cook very fast. 😉 Luv your itaianized version. Sounds great!

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