Rustic homemade spelt naan bread with hummus
It is not a secret that fresh homemade hummus is always in our fridge. Besides the great taste and versatility it is one of the healthiest foods super rich in proteins. Proteins are essential to keep our bodies healthy and strong. Simply said, they are like a building block of life. They are needed to repair cells and to build new ones as well. We all, but especially growing children and active people should pay attention to the amount of proteins consumed every day. Of course there are supplements easily available and sometimes maybe necessary but I truly believe that well balanced diet has the ability to provide our bodies with all the needed nutrients. Today’s recipe is easy and delicious. Naan and hummus. It makes a fantastic lunch box menu or post workout snack. One of our favourites:) The naan bread can also be a fantastic substitute for bread. You can use it in sandwiches or as a “special tool” to clean up the extra gravy from your plate ;) I’m sure you know what I am talking about!
You will need:
For naan bread:
2 cups unbleached spelt flour
1 tsp baking powder
1 tsp salt
3/4 cup milk
2 tsp Extra Virgin Olive Oil
pinch of sugar
1 tsp ground cumin + cumin seeds to sprinkle on top of the naan ( optional)
This is how you do it:
Hummus can be made ahead of time. HERE you will find my recipe.
In a large bowl combine flour, salt, baking powder, ground cumin and sugar. In a small pot heat up the milk until warm not hot. Add olive oil, stir and add to the dry ingredients. Kneed the dough until smooth, playable and comes off your hands. Form a ball, cover with clean linen cloth and let rest and rise for about 40 minutes. ( The dough can be made ahead of time and stored in the fridge for up to 2 days. In that case make sure to remove from the fridge and bring to the room temperature before baking).
Preheat oven to 430F/ 220C.
When the dough is ready, form small balls ( about a size of an egg) . Sprinkle some flour on your working surface and roll with a rolling pin making small patties. Place patties on the baking rack. Brush with olive oil and sprinkle some cumin seeds ( optional).
Bake for 3-4 minutes.
Serve warm or cold with hummus and toppings of your choice. Baked naan can be stored in a plastic bag or airtight container for a couple of days.
Our toppings: tomato, red onion, goat cheese, alfalfa sprouts, drizzle of extra virgin olive oil.