Sweet potato naan, the easiest, healthiest homemade bread - with just 45 minutes rising time, a single rise, and no baking needed. This is a great way to get some extra veggies in.
Course Side Dish
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Rising Time 45 minutesminutes
Total Time 30 minutesminutes
Servings 8breads
Ingredients
3cupswhole spelt or kamut flour
2teaspoonsdry yeast
1teaspooncoconut sugar
1teaspoonsalt
1cuproasted sweet potatomashed
⅓cupwarm non-dairy milk
3tablespoonsoilI used grape seed
Instructions
In a large bowl, combine the flour, yeast, coconut sugar, and salt. Mix the milk and oil in with the sweet potato, then add that to the dry ingredients.
If you're using a stand mixer, start out with the dough hook and don't bother with the paddle. It comes together quickly. Knead with the hook for about ten minutes, or until it's quite smooth and soft.
If you're kneading it by hand, mix everything together with a wooden spoon first. Turn the mixed dough onto a floured countertop and knead for a little under ten minutes, or until it's smooth and soft.
Place the dough in a large greased bowl, cover it with a tea towel, and let it rise in a warm place for about 45 minutes, or until doubled in size.
Heat a large, flat pan over medium heat with a teaspoon of oil. Separate the dough into 8 equal balls and flour a spot on the counter. Roll out each piece very thinly with a rolling pin. The dough isn't too sticky, but if you find it difficult to roll, add more flour.
As soon as you roll out a piece, fry it in the hot pan. It will puff up immediately. Cook for about 30 seconds a side. I recommend adding a little more oil to the pan when you flip it to the other side to get equal browning. Roll out another piece as one is cooking if you can, and you'll get done really quickly.
They're best warm, but pretty good cold too. Graham likes to use leftovers for little pizzas.