Chickpea Naan
Chickpeas are one of the oldest cultivated legumes, a staple of Mediterranean and Middle Eastern cuisine. Its combination with naan bread represents a newer, fusion trend, where the softness of the dough meets the creamy, nutty character of the chickpeas. The kitchen fills with a festive atmosphere as the naan bakes to a golden brown, and the delicate chickpea flavors melt from the filling into the air. Tip: Don't completely mash the chickpeas; this will make the naan richer in texture. If you like, you can flavor the filling with cumin or garlic. This recipe is a great choice if you want to prepare a nutritious, meat-free dish. It stands on its own, but it also goes perfectly with dips.
Ingredients for this recipe
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Preparation Steps
1
First, prepare the ingredients: cook the chickpeas until tender (or use canned chickpeas, but rinse them thoroughly).
2
In a mixing bowl, combine the all-purpose flour, active dry yeast, sugar, and salt. This will be your base dough.
3
Add the yogurt, olive oil, and lukewarm water, then mix until a dough forms.
4
Knead the dough for 10 minutes until smooth and elastic. If it's sticky, add a little flour; if it's dry, add a few drops of water.
5
Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it doubles in size.
6
While the dough is rising, mash the cooked chickpeas with a fork or potato masher, but don't completely puree them. Season with salt.
7
Divide the risen dough into 6 equal portions, shape them into balls, and then roll them out into oval shapes.
8
Spoon a portion of mashed chickpeas onto one half of the rolled-out naan, then fold the other half over and gently roll it out again.
9
Heat a heavy-bottomed skillet over medium heat. Place the naan in the skillet and cook for 1-2 minutes, until bubbly.
10
Flip and cook the other side for 1 minute. The naan is ready when brown spots appear. Brush with melted butter and serve warm.
