100% Whole Wheat Garlic Naan
These naan are soft and fluffy and the best thing is they're made with 100% whole wheat flour. After making these, you won't care for white flour naan anymore. Try!
- Prep time
- 20 min
- Cook time
- 12 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 2 cup whole wheat flour ((260 g))
- 2 tsp instant yeast
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp extra virgin olive oil
- 2 tsp honey ((15 g))
- 1/4 cup plain Greek yogurt ((60 g), room temperature)
- 1/2 cup warm water ((125 ml))
- 4 tbsp butter ((60 g), melted)
- 4 garlic cloves (, minced)
- 2 tbsp minced coriander leaves
Instructions
- 1
Add all ingredients into the bowl of a standing mixer with a dough hook, mix everything well and then knead for 5 minutes.
- 2
Form dough into a ball and place in a greased bowl. Cover tightly with a cling film and leave for the dough to rise double its size.
- 3
Mix everything in a bowl, set aside.
- 4
Heat an 10.24 inch (26 cm) iron cast pan on medium heat. Prepare a tray to place cooked naan and a kitchen cloth to cover them.
- 5
Divide dough into 6 equal pieces and form them into balls. Cover with cling film when not using to prevent them getting dry. Once the pan is smoking and screaming hot, take 1 ball and roll into 2-3mm thin oval. Use a bit of flour to prevent it from sticking.
- 6
Place dough on the pan. Bubbles will immediately start to form and once they stopped growing, flip naan using a spatula. Cook for a few more seconds and place it on a tray.
- 7
Brush with the topping on both sides and cover with kitchen cloth to keep it warm. Continue with another ball, keeping the pan on the heat the whole time as you go. Serve hot/warm with some curries, enjoy!
- 8
They're best consumed fresh. Store leftovers in an airtight container, in the fridge up to 5 days. Freeze up to 2-3 months, in ziploc bag.
- 9
Thaw (if needed) and reheat for a few seconds in the microwave and they'll become soft and fluffy again.