Call it naan, crispbread, flatbread, wrap, in fact, call it whatever you want, because this 2-ingredient naan is perfect for every occasion, since the texture can be changed by adjusting the amount of water used! No more fuss, here comes the ‘recipe’ 😀
- 75 gr buckwheat flour
- salt (optional)
- black cumin seeds (optional)
- 40 ml water
Heat up a pan on high heat.
In a bowl mix the flour with salt and then add the water. Stir with a spoon to combine coarsely. Then knead with your hands on a floured surface. Roll it into a bowl, then flatten it with your hands or roll out with a rolling pin. If you want(highly recommended), sprinkle some black cumin seeds on top and roll over the dough again.
Place the dough in the pan for 30 seconds, then flip and cook it for another 30 seconds and your done!
Tastes best with some homemade hummus, as crackers accompanying soup or as a pizza base.
If you try and post my recipe, please use #vampofood and tag me, so I can see it 🙂