Spinach Naan
Spinach naan is an exciting variation of the Indian classic, which enriches this soft, blistered bread with fresh vegetables. In India, different regions often make naan with various fillings or flavorings, so the spinach version quickly became popular in vegetarian circles. As the aroma of garlic and spinach slowly fills the kitchen, the naan turns golden brown, and the green herbs color the scene. This dish is not only delicious but also healthier – perfect with vegetable curries or even as a standalone dish with a little yogurt dip. The key to success is using fresh spinach and distributing the vegetables evenly in the dough. If you have time, try filling it with salty curd cheese – this will give you an even more substantial bread.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Wash the spinach thoroughly, then blanch it in boiling water for 1-2 minutes. Drain well and chop finely. Tip: For a deeper flavor, you can sauté it with a little garlic in a bit of oil.
2
In lukewarm water, stir in the yeast and let it stand for 10 minutes until it starts to foam. This ensures the naan rises properly.
3
In a large bowl, combine the flour, salt, yogurt, oil, finely chopped spinach, and the proofed yeast. Knead into a smooth, slightly sticky dough. Cover and let it rest in a warm place for 1 hour.
4
Divide the risen dough into 6 equal portions and shape them into balls. Cover and let them rest for another 10 minutes. This will make the dough more pliable.
5
On a lightly floured surface, roll out the dough balls into oval shapes, about 0.5 cm thick. The spinach will be visible in the dough – giving it a unique look.
6
In a hot, dry skillet, cook the naans for 1-2 minutes per side, until they start to bubble and golden-brown spots appear. Tip: Don't press them down while cooking, so they puff up nicely.
7
As soon as they are cooked, brush the top of the naan with a little oil or butter and serve warm. Tip: Garlic-infused oil will make the flavor even more intense.
