Naan Burritos
Serving size: 6-10 | Prep Time: 30 minutes | Cook Time: 30 minutes
If you want a softer, fluffier, and airy wrap for your burrito, these naans are soft enough to fold. To maintain softness and foldability without breaking, use right after cooking or a few hours outside is fine. But if you’re making burritos the next day, make sure to freeze and heat up in the microwave for about 30 seconds.
Ingredients
1/2 cup cashew cream or yogurt
1 1/2 cup lukewarm water (you might not need all)
2 tsp sugar
1 tsp active dry yeast
1 tsp salt
2 tbs. olive oil
2 cups bread flour or white flour
2 cups whole-wheat flour or white flour
Burritos
Grilled artichokes
BBQ sauce
Directions
In a large bowl, add cashew cream or yogurt, 1 cup of water, sugar and yeast and gently stir. Wait for 3-5 minutes to make sure your yeast is active.
Once you verified that the yeast is good, add olive oil, salt, and mix.
Start adding 1 cup of flour at a time. You should still have 1/2 cup of water left. Slowly add more water if the dough gets dry. I like to use my hand to mix in the bowl once all the water is in.
Transfer dough to a floured surface and knead for about 5 minutes.
Divide the dough into 10-12 1 inch balls and cover with a towel. Let it sit for at least 15 minutes up to 1 hour. If you have a small cast iron pan, increase the number of balls so it fits your pan. I’m using a 12" skillet.
Heat up a cast iron pan and brush a bit of oil.
While waiting for the pan to heat up, take one ball from the pile and flatten with a rolling pin. It doesn’t have to be a perfect circle. Size should fit your pan.
Place the flattened dough on the pan. Once you see parts of it rising, flip and cook for another 40 seconds to a minute.