Baked Zucchini-Lentil Cakes with Cooling Herb Yogurt
40 minutes total
Nourished by Nature
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We’ve worked with Jenny at Contigo Kitchen again this month to share a recipe for an Ayurvedic staple – Naan.
Naan is one of the most versatile and delicious bread to use for almost any meal. Whether served on the side of kitchari, used as a sandwich ‘wrap’, as a base to a summer vegetable flatbread, or simply on it’s own with a chutney or raita, we can’t get enough of it!
Using flour such as spelt can help make the bread easily digestible compared to other types and can help add additional fiber to your diet. When the naan is finished cooking, you can brush with ghee (Jenny made a simple chhonk with Traditional Ghee and sliced garlic in this recipe, but you could always create your own blend, or use the Garlic Scape Ghee or Vanilla Maple Chai Ghee) and sprinkle with fresh herbs like coriander, basil, rosemary, oregano, or whatever might be available and fresh.
This recipe was created in partnership with our friend Jenny at Contigo Kitchen
Homemade naan is so simple and forgiving when made on the stovetop, and we’ve made it more wholesome and fiber-rich by using stone-ground spelt flour. You can use all spelt flour if you’d like, but we found the 1:1 ratio of spelt to AP made for a delightfully fluffy and chewy texture, with a nutty flavor that pairs perfectly with Farmtrue Ghee. Steeping garlic in the ghee is totally optional, but this simple extra step certainly won over our testers. Seeking out high-quality, freshly ground flours really makes home-baked goods shine. We used Maine Grains Spelt Flour and Nitty Gritty All Purpose in testing this recipe.