Sprouted Lentil Naan Bread
Makes about 6 flatbreads

Naan is a yeast-raised flatbread traditionally served in India as a compliment to a variety of dishes. We’ve made our version gluten free by featuring our Sprouted Lentil Flour. Serve fresh from the oven alongside your favorite soup or stew, or pair with yogurt, sliced cucumbers, and a wedge of lime for a satisfying lunch.

Ingredients:

Dry:

3 C. PureLiving Sprouted Brown Rice Flour

3/4 C. PureLiving Sprouted Lentil Flour

1/2 C. Shiloh Farms Organic Coconut Flour

2 tsp. Shiloh Farms Himalayan Pink Salt

Wet:

1 1/2 C. warm water (about 100°F)

1 packet active dry yeast (or 2 1/4 tsp.)

2 Tbsp. unrefined sugar

1/2 C. plain yogurt

4 Tbsp. olive oil

1 Tbsp. fennel or fenugreek seeds

Directions:

1.  In a 2 cup liquid measuring glass, combine water, sugar, and yeast; allow to sit until yeast is dissolved and foaming

2.  In a large mixing bowl, whisk dry ingredients to combine

3.  Add dissolved yeast mixture, yogurt, oil, and spices to the dry ingredients and stir to combine

4.  On a lightly floured surface, knead this mixture until it forms a soft, sticky dough; transfer to a lightly oiled bowl, cover, and place in a warm spot; allow to rise for at least 2 hours, but not more than 3 hours

5.  30 minutes prior to the end of the rising time, place a baking stone or inverted cookie sheet on the lowest rack of oven; preheat to 425°

6.  Gently knead the dough to deflate and then divide into 6 equal portions

7.  Working on a lightly floured surface, use fingertips to press each portion into the shape of a rain drop, 4″ wide x 7″-8″ long x 1/4″ thick

8.  Using a rimless cookie sheet or bread peel, move two of the flatbreads onto the baking stone; bake for about 5 minutes before turning over to bake on the other side for an additional 2-3 minutes

9.  Continue with remaining flatbreads; after baking, brush each with oil and sprinkle with sea salt; serve immediately