Whole Wheat Naan, a leavened flat bread

A Beautiful Leavened Naan, Warm and Buttered

I made these gorgeous beauties while conducting the international food Fest. They came out golden and soft in texture and absolutely yummy.

I have adapted the recipe from the “Veg Recipes of India”. Click here for original recipe.

Golden and Gorgeous
Ingredients :

Whole heat flour : 3 cups and 1/2 cup for rolling the dough.
Instant yeast or dry yeast : 2&1/2 tsp
Salt : 1 tsp
Sugar : 1 tsp
Yogurt low fat plain : 3 tbsp
Olive oil or any oil : 2 tbsp
Warm water : 1&1/2 cups

For garnish/topping :
3 tbsp of fresh chopped green cilantro leaves and 1 tbsp of kalonji/nigella seeds in 2 separate bowls.
Butter for smearing the top.

Method :

Note : If using dry yeast, proof the yeast. Dissolve the yeast in warm water with sugar and let stand for 10-15 minutes till it bubbles up.
If using instant yeast, it can be added directly while kneading.

Take flour in a mixing bowl. Add salt, sugar, yogurt, oil and proofed yeast or instant yeast to it.

Knead the flour with Luke warm water till pliable. Oil your hands while kneading.

Take a deep bowl. Grease it lightly. Put the dough in the center and cover it tightly. Put it in a warm place like oven or microwave for 1&1/2 to 2 hrs for doubling and fermenting.

Take the dough out. It must have doubled by now. Punch it down. Knead it for 6-8 minutes. Now divide the dough in 8-10 dough balls.

Heat the griddle or flat surface pan. Then bring the flame to medium low.

Take one dough ball. Roll it out with dry flour either into a circle or oblong in shape, approximately 4-5 inches in diameter. Don’t roll out too thin.

Now press some chopped cilantro and nigella seeds on the top side of the rolled dough.

Lay it flat, garnished side down on the griddle/pan. After 1 minute or so, when you see slightly bumpy surface, flip the naan and cook for another minute or so. Each naan will take approximately 3 minutes to cook in all. If you want, you can cook in preheat oven at 350*f for 3-5 minutes. I must tell you that the griddle ones are better in texture.

Take it off the griddle. Smear it with little or more butter, as desired and enjoy with your favorite curry.

Each bite is full of magic.

Some Curry suggestions :
Mushrooms and Peas Curry
Paneer Pasanda
Soya Kofta Curry by Femmehaven
Punjabi Channe by My Food Tapestry
Amritsari Chhole by Femmehaven
Palak Paneer
Rajma Curry

Do let me know what you think. Your thought matters.

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