After yet another delicious dinner featuring this easy and versatile flat bread, I had to share this very, very simple recipe. When I cook it, I do it in a cast iron pan over the stove. It puffs up and makes delicious pitas. When Joe cooks it he does it over the charcoals outside, which makes a very tender moist naan (no pocket). Both ways are fabulous! We've been eating these once a week lately with fresh homemade hummus, raw veggies, rice and curry sauce, grilled veggies. Last night Joe roasted garlic and mixed it with a little olive oil… smeared on a hot piece of fresh naan… wow! And they're wonderful with goat cheese too….. and well, I think you get the idea they are just good with anything!

Remember our Roasted Veggie Pizza recipe? This is the crust recipe, which can be made in a bread machine on the dough setting, How easy is that?

Naan ~ Pita ~ Flat Bread

1.5 cups of warm water (80-90 degrees)

1/2 tsp sugar

3 TBSP olive oil

2 tsp salt

2.5 tsp yeast

*mix these up in a bowl and let them sit until a little frothy from the yeast, then mix in…

1 cup of wheat flour

2-3 cups of white flour

*keep adding the white flour until the dough is pliable and soft but no longer sticky. let it rise in a warm spot for 45 minutes. 

*If using a bread machine, add the items in the following order : water, sugar, oil, salt, flour, yeast. In a bread machine you will need 3 cups of white flour & 1 cup of wheat flour. (use dough setting and then follow directions below)

*after the first rise punch down the dough and cut it into 10-14 pieces about 3 inches around in size. lightly flour these and let them rise for 20 minutes or so. roll them flat & thin with a rolling pin and flour. cook over charcoals on a rack, much like cooking pizza on the grill or in a cast iron skillet over medium heat with a little olive oil. keep them warm in a clean kitchen towel or cloth napkin as you cook them (see above photo).

the skillet method: (excuse the poor lighting in our kitchen)

toss the flat dough piece into a preheated lightly oiled pan….

when it starts to get all puffy flip it… lightly brown on both sides and its done.

Smear with roasted garlic and olive oil, goat cheese or dip in curry sauce or homemade hummus…. see I'm getting carried away again….

Enjoy 🙂

These little green bits are a favorite around here. My little guy will eat them be the handful (or mouthful) if given the chance to do so.

At $3 – $4 for a plastic pack full of them at the grocery store we long ago decided they were a treat. Something to relish every now and then. Over the summer we’ve gotten the hang of making them by ourself. Not only is it economical, but friendly to the earth too. And the little guy can eat as much as his sprout loving tummy desires.

These would have been especially appreciated back in the cold months of Wisconsin winters when there seemed to be not a fresh local green leafy vegetable in sight for months……. 

We eat these in salads, on sandwiches and yes, by the handful.

Start by soaking a Tablespoon of sprouting seed in a quart sized mason jar of water for about 10-12 hours.

  Drain the water, rinse the seeds and rinse every so often throughout the day. Leave in a sunny place on the kitchen counter or in a windowsill.  I try to rinse mine 4 or 5 times throughout the day…. since they are on the counter at room temp, they will mold if not rinsed often. They need rinsed 3 times a day minimum.

By day two you will have little green sprouts and by day 4/5 they will be ready to eat. We find that a Tablespoon nearly fills a mason jar in about 6 days. We let our sprouts get a wee bit bigger than the grocery store variety. (A little more sprout for your time/money in my opinion)

Add hummus and naan and enjoy……. oh—so—good.

PS – We’ve had great luck with this sprout mix, we use the salad blend with lentils in it, yum.