Photo: Laura Killingbeck

Nettle Naan

Round the Bend Farm Garden Manager Benoit Azagoh-Kouadio is a wonderful cook. This recipe is adapted from one inscribed in his old, leather-bound notebook stuffed with scraps of paper and a large dried oak leaf. (Perhaps a future ingredient for a jar of pickles or a carboy of wine? Or maybe just a bookmark.)
These soft, flexible flatbreads retain a subtle flavor and a bright green color from the nettle. Eat them with curry, use as sandwich wraps, or transform into personal pizzas. These are also delicious on their own with melted cheese and roasted garlic.
Servings 12


  • use gloves, cast-iron skillet or griddle


  • 3½ to 4 cups all-purpose or bread flour
  • 2 teaspoons yeast
  • 2 teaspoons salt
  • 3 tablespoons powdered nettle
  • 1 cup warm water
  • 1 tablespoon honey
  • cup milk or thin yogurt
  • 2 to 3 tablespoons olive or sunflower oil


  • Starting out with 3 cups flour, mix all ingredients together until a soft dough forms. You can do this by hand or in a stand mixer with a dough hook. Work dough several minutes, until smooth and elastic, adding remaining flour only if necessary.
  • Cover airtight and let rest for an hour.
  • Deflate the dough and divide it into 12 evenly sized pieces. Roll into round balls, cover, and let rest for 30 minutes. (Or close airtight in a tub and chill for up to 24 hours.)
  • Roll each ball out to a roughly 6-inch disc, then stretch into a teardrop shape.
  • Heat a cast-iron skillet or griddle on medium and lightly oil the surface. Cook naan for 1to 2 minutes on each side, or until flecked with brown and bubbled. Wrap in a cloth while you finish baking the remainder.


A special note when using stinging nettles: Nettles have fine hairs which can sting or cause a rash when you touch them. Always use gloves when handling. Pulverizing the nettles destroys the hairs so they no longer sting.
Read more about how to incorporate powdered greens into your food from Laura Killingbeck's article here.