Naan bread - ayurvedic flatbread

Naan Brot - ayurvedisches Fladenbrot
Immerse yourself in the world of Indian cuisine and use this recipe to conjure up fluffy naan breads that go perfectly with curries, dal, soups and other Ayurvedic dishes. In just a few steps, you can prepare this delicious and easily digestible delicacy that pampers your body with valuable nutrients.

Naan bread - ingredients:

  • 200 ml warm water

  • 1 tsp dry yeast

  • 1 tsp whole cane sugar

  • 30 ml extra virgin olive oil

  • 400 g light spelt flour or mixed with wholemeal spelt Alternatively: wheat flour

  • 1 teaspoon Baking powder

  • 1 tsp rock salt uniodized

  • Ghee for frying (optional)

Preparation:

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

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

  3. Brush a hot pan with a little water so that the flatbreads don't stick and fry them until golden brown on each side. The flatbreads can also be fried in a little ghee.

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

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Ayurvedic dishes, such as Naan Bort, can be served wonderfully with Agni tea. The organic herbs in Agni can support your digestion and ensure a balanced stomach.