Naan bread

Naan Brot - ayurvedisches Fladenbrot

Best served with soups and stews!


  • 200 ml warm water

  • 1 tsp dry yeast

  • 1 teaspoon whole cane sugar

  • 30 ml virgin olive oil

  • 400 g light spelled flour or mixed with whole grain spelled alternative: wheat flour

  • 1 teaspoon Baking powder

  • 1 teaspoon uniodized rock salt

  • Ghee for frying (optional)


  1. Stir the dry yeast into the warm water with the whole cane sugar. Then add flour, oil, baking powder, salt and knead into a dough with a food processor or by hand. The consistency of the dough should not be too wet or too dry, otherwise add some flour or water.

  2. Form the dough into a ball and let it rise in a bowl in a warm place for 60 minutes. Then knead the dough briefly again and form six to eight balls. Form the balls into flat cakes with your hands.

  3. Brush a hot pan with a little water to prevent the flatbreads from sticking and fry until golden brown on each side. The flatbreads can also be baked in a little ghee.

Dosha tip: Ideal as a side dish to stews and soups. The two grains wheat and spelt are well suited for Pitta and Vata types.

Ayurvedische Speisen, wie das Naan Bort, können wunderbar mit dem Agni Tee serviert werden. Die Bio Kräuter in Agni können deine Verdauung unterstützen und für einen Bauch in Balance sorgen.