By Ujjainee Roy
August 11, 2024
Naan, a soft and pillowy flatbread, is a beloved staple in Indian cuisine, traditionally served with various curries and grilled dishes. While naan is typically made with refined white flour, using whole wheat flour offers a healthier alternative without compromising on taste and texture. This quick recipe can be a wonderful solution!
– 2 cups whole wheat flour – 1 teaspoon active dry yeast – 1 teaspoon sugar – 1/2 teaspoon salt – 2 tablespoons plain yogurt (or vegan yogurt) – 2 tablespoons olive oil or melted butter (or vegan butter) – 1/2 cup warm water (plus more if needed) – 1/4 teaspoon baking soda – 1/4 cup milk (or plant-based milk)
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy. This step ensures that the yeast is active. In a large mixing bowl, combine the whole wheat flour, salt, and baking soda
Add the yogurt, olive oil (or melted butter), and the activated yeast mixture. Start mixing the ingredients, gradually adding the milk to form a soft, pliable dough. If the dough is too sticky, add a little more flour; if it's too dry, add a bit more water.
Turn the dough out onto a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. The kneading process helps develop the gluten, giving the naan its characteristic chewy texture.
Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours, or until it doubles in size. Once the dough has risen, punch it down to release any air bubbles. Divide the dough into 6-8 equal portions and shape them into balls
Roll each ball into a teardrop or oval shape, about 1/4 inch thick. If you like, you can sprinkle the rolled-out naan with minced garlic, chopped cilantro, or sesame seeds, pressing them gently into the dough. Heat a heavy-bottomed skillet or tawa over medium-high heat
Once hot, place a rolled-out naan onto the skillet. Cook for about 1-2 minutes, or until bubbles start to form on the surface. Flip the naan and cook the other side for another 1-2 minutes, until it has brown spots and is cooked through. You can also finish cooking the naan directly over a gas flame.
Brush the hot naan with a little melted butter or olive oil before serving. Serve warm with your favorite curry or dal.