Pumpkin Naan Bread

5 from 4 votes

Pumpkin naan bread adds a sweet and savory twist to the traditional naan. This style of Indian yeasted bread requires only one rise and is baked in a skillet (much like a pancake) in mere minutes.

Prep Time40

Cook Time16

Resting Time1

Total Time1 56

Course: Bread, Side Dish

Cuisine: American, Indian

Diet: Vegetarian

Servings: pieces

Calories: 230kcal

Author: Joss Dyckson

Equipment

Large skillet

Ingredients

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 large egg
2 garlic cloves chopped
2 tablespoons fresh parsley leaves optional

US Customary - Metric

Instructions

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 large 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

Notes

Room temperature storage: Once cooled, this pumpkin naan bread can be stored at room temperature for up to three days in a plastic bag.
Freezer storage: It can be frozen for up to 2 to 3 months in a freezer bag.

Nutrition