Leafy Green 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 when served alongside 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. There’s no need to wilt the rocket, lettuce, or spring onions—simply chop and add to the dough.
- Vegan? Use vegan alternatives of your choice for yogurt and butter. You can also use extra virgin olive oil instead of butter.
- No self-raising flour? Use plain flour with 1 teaspoon of 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 yogurt. Bring it together gently into a dough using your fingertips. If needed, add a splash of water to help the ingredients bind. Add 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 four even balls. Dust a clean work surface with flour and roll out each ball until it's about ½ cm thick.
- Place a heavy-based frying pan over medium-high heat. Cook each naan in the hot, dry pan, until it is browned on the bottom and starts to puff up. Flip it to the other side and cook until it's browned. 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.
