Leafy Greens Naan Bread
A quick and easy version of naan bread recipe to make with any leafy greens you have on hand such as kale, cavolo nero, spring greens, rocket, lettuce or spring onions. These are delicious served alongside any meals like curry, soups or stews.
Substitutes:
- No spinach? Use any leafy greens you have on hand such as kale, cavolo nero, spring greens, rocket, lettuce or spring onions. No need to wilt the rocket, lettuce and spring onions. Simply chop and add to the dough.
- Vegan? Use vegan alternatives of your choice for yoghurt and butter. You can also simply use extra virgin olive oil instead of butter.
- No self raising flour? Use plain flour with 1 tsp baking powder instead.
- No garlic powder? Try another spice you have on hand such as ground coriander or fennel seeds.
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
90 g Spinach
200 g Self raising flour (plus extra for dusting )
1 tsp Fine salt
1 tsp Garlic powder
120 g Yoghurt
1 Garlic clove (grated )
2 tbsp Unsalted butter
Recipe:
- Place the spinach in a heatproof bowl. Cover with boiling water and give it a good stir until the spinach has wilted, about 30 seconds. Drain and cool in cold water. Drain again and squeeze out as much excess water as you can. Finely chop and set aside.
- In a large mixing bowl, add the flour, salt, garlic powder and yoghurt. Bring it together gently into a dough using your fingertips. If needed add a splash of water to help the ingredients bind. Add two-thirds of the chopped spinach, then knead the dough for a couple of minutes to completely bring it together. Cover the bowl and set aside to rest for 30 minutes.
- Divide the dough into 4 even balls. Dust a clean work surface with flour and roll each balls out until about ½ cm thick.
- Place a heavy based frying pan over a medium high heat. Cook each naan in the hot dry pan, until coloured on the bottom and started to puff a little. Then flip on the other side and cook until coloured. Repeat with all the naan bread.
- Melt the butter and mix in the grated garlic. Brush the warm naans with the garlicky butter before serving. Enjoy!
How to store
Store in the fridge for up to 1 month or in the freezer for up to 3 months.
