Chickpeas Naan

  

Ingredients

2 cups /240gm all purpose flour

1 tsp instant yeast

½ tsp salt

1 Tbsp sugar

1 cup cooked chickpeas (garbanzo beans) , from canned. Rinse well with water before using.

½ cup warm water

 1 tsp oil

Preparations

pulse the cooked chickpeas in a blender

in a big bowl, add the flour, yeast, salt and sugar, mix well

add the chickpeas, mix well, add warm water to knead to a smooth dough, smear oil on the bowl and on top of the dough and cover and let it rise till double. If you want to make it in the evening, knead the dough in the morning.

In case you want to make the naan in the morning, knead, cover and keep it overnight to double/ Gently scrape the risen dough from the bowl using a silicone scraper or spatula. DON’T PUNCH DOWN THE DOUGH. Divide into 4 pieces and use your hands to gently stretch out the dough. (this shaping process is enough to deflate the dough). Use your hands or a rolling pin to stretch out each of the divided dough into 8 inch diameter rounds. Preheat a skillet with 1 Tbsp of olive oil or coconut oil One at a time, cook the flatbreads in the skillet at low-medium heat (I used setting 4 with the 10 being the highest heat setting). Cook for 2-3 minutes on each side, and use a lid to minimize oil splatters and also speed up the cooking process. Once the flat-breads are cooked in the center, and golden brown, remove from the skillet. Repeat with the rest of the flatbread dough. Enjoy! The flat-breads can be stored wrapped, at room temperature, for 3-5 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.

 

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