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Sweet Potato Naan Bread

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Level: Intermediate

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Description

100% whole grain sweet potato naan bread, made with garbanzo bean flour for an added protein boost! As a bonus, there are instructions for using the same dough to make sweet potato sandwich thins.

Ingredients

  • 1 teaspoon Active Dry Yeast
  • 1 teaspoon Pure Maple Syrup
  • 1 teaspoon Vital Wheat Gluten
  • ¾ cups Warm Water
  • 1-½ cup Whole Wheat Pastry Flour
  • ¾ cups Garbanzo Bean Flour
  • 1 teaspoon Salt
  • ¼ teaspoons Baking Powder
  • ½ teaspoons Garlic Powder
  • ¼ teaspoons Paprika
  • ¼ cups Mashed Cooked Sweet Potato
  • 1 Tablespoon Olive Oil Or Melted Coconut Oil
  • Cast Iron Skillet, For Cooking

Preparation

1. In a small bowl mix yeast, maple syrup and vital wheat gluten with the warm water and set aside for 5–10 minutes to proof.

2. In a large bowl whisk together flours, salt, baking powder, garlic powder and paprika. Add yeast mixture, mashed sweet potato and oil to the dry ingredients and mix until combined. Cover and let it sit out on the counter for 3-4 hours, or in the fridge overnight.

3. Cut dough into 6 equal pieces and roll each piece into a ball. Flour each ball, put them onto your work surface and roll each of them out into a long oval (or in the shape of choice) until 1/4 inch thick. Heat a cast iron pan on high heat.

4. When pan is very hot, place one piece of naan in the pan and let it cook until it begins to bubble. Flip and cook 20-30 seconds longer. Remove from heat and place on a cooling rack. Repeat cooking the rest.

To make sweet potato sandwich thins:

Follow steps 1-2. After allowing the dough to rise, preheat the oven to 375ºF and line a baking pan with parchment paper. Cut the dough into 6 equal pieces. Roll each piece into a ball and form into a disk shape with the palm of your hand, about 6″ in diameter and 1/2″ thick. Lay dough disks on prepared pan and bake for 20-22 minutes, or until bottom starts to brown. Remove from oven. Let them cool completely on a wire rack before slicing.

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