How to Make Whole Wheat Naan Bread
Naan, a leavened flat bread that resembles pita bread, is often served in Middle Eastern and Indian cuisines. Naan is often brushed with ghee, also called clarified butter, after it's baked. It can be used in a meal as a utensil to scoop stews and soups. Using whole wheat flour adds fiber and flavor to naan and is a healthier alternative to the standard white flour. Making the bread is simple and does not require much time to make -- only time to rise. Does this Spark an idea?
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Things You'll Need
- Large bowl
- Wooden mixing spoon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 cup milk
- 1/2 cup plain yogurt
- 3 tablespoon ghee or melted butter
- 1 egg
- Food processor
- Damp cloth
- Pastry brush
- Baking sheet
Instructions
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1
Mix the flour, baking powder, baking soda and salt in the large bowl. Form a small well in the center of the mix.
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2
Pour warmed milk and yogurt into the well. Add an egg and ghee.
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3
Combine the flour mixture with the milk and yogurt mix until it forms a smooth dough.
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4
Place the dough in a food processor and blend it for two minutes.
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5
Put the dough back in the bowl and place a damp cloth over the top. Allow the bowl to sit undisturbed in a warm place until the dough doubles in size. This should take about two hours.
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6
Punch out the dough and divide it into eight balls. Place the balls on a lightly floured surface and roll them flat until they are about a quarter-inch thick.
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7
Place the flattened dough on the baking sheet with each piece at least one inch apart, and cover it with a dampened cloth. Allow the dough to sit undisturbed in a warm place for 15 minutes until it rises. Heat the oven to 450 Fahrenheit.
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8
Lightly brush both sides of each naan with melted butter and place them in the oven. Bake for 7-10 minutes or until they're lightly browned and puffy.
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Tips & Warnings
Different flavorings, such as caramelized onions, minced garlic or poppy seeds, can be mixed into the dough before baking.
References
- Photo Credit lamb and tomato curry 2 image by Brett Mulcahy from Fotolia.com
