Nothing beats the inviting aroma and hearty taste of a freshly-made yeasted bread. However, when the prospect of making bread causes you to have to plan out a lengthy, detailed schedule to keep track of its multiple risings and baking steps, the idea of a homemade loaf can quickly lose its appeal.
Enter Pumpkin Naan Bread. This style of Indian yeasted bread requires only one rise and is baked in a skillet (much like a pancake) in mere minutes. Individually portioned bread from scratch in just two hours? It almost sounds too good to be true, but rest assured, it is not.
This version, a pumpkin and garlic naan bread, adds a sweet and savory twist to the traditional naan.
This naan bread is both a treat on its own or as an exciting accompaniment to your next family dinner. Think of pairing it with an Indian curry, like chana masala or chicken tikka masala, or some butter chicken for a nice balance of spiciness and sweetness. It is absolutely perfect for sopping up all of the extra sauce in your bowl.
This easy recipe is a must for the next time you are craving homemade bread. Besides, it may be the greatest way to use up that extra can of pumpkin purée that has been stuck in your pantry since last Thanksgiving. (Don’t worry! There is absolutely no judgement on that one.)
Have you already ran to your kitchen to make this recipe? What did you think of the sweet and savory flavors? Enjoy all of the pumpkin and garlic goodness!
Pumpkin & Garlic Naan Bread
- 1 cup warm water
- 2 tablespoons honey
- 1 package active dry yeast - (2 teaspoons)
- 3 ½ cups all purpose flour
- ¼ cup pumpkin purée
- 2 teaspoons salt
- ½ teaspoon baking powder
- 1 egg
- 2 garlic cloves - chopped
- 2 tablespoons fresh parsley leaves
- Stir together warm water and honey until the honey has dissolved. Sprinkle in the yeast, stir carefully and let it sit until the yeast is foamy (about 10 minutes).1 cup warm water, 2 tablespoons honey, 1 package active dry yeast
- In a large bowl, add the flour, pumpkin purée, salt, baking powder, egg and chopped garlic. Add the yeast mixture and mix with your hands until it’s smooth and you’re able to form a ball. (It will be a bit sticky, don’t worry, it’s normal, and you can add a bit more flour if needed).3 ½ cups all purpose flour, ¼ cup pumpkin purée, 2 teaspoons salt, ½ teaspoon baking powder, 1 egg, 2 garlic cloves
- Remove from bowl and continue kneading until the dough has a soft texture.
- Grease the mixing bowl with cooking oil, place the dough back and cover. Let it rest until the dough has nearly doubled in size (this normally takes about 1 or 1 ½ hours).
- Once the dough is ready, transfer it to a floured surface. Cut it into 8 separate pieces.
- Heat a large skillet to medium-high heat.
- Roll each piece out with a rolling pin, creating a thin oval, and place them one at a time in the skillet. Cook for 1 minute (or until it begins to form bubbles), flip it and cook it for one more minute on the other side.
- Serve sprinkled with fresh parsley.2 tablespoons fresh parsley leaves
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Ready for dessert? Try our…Chocolate Chunk Almond Cookies