Sunday, November 11, 2012

Whole Wheat Naan

These healthy whole wheat naans had caught my attention the instant Farah had posted them on her space (adapted from KurryLeaves). They looked so professional and so well made! I am a huge fans of Indian Breads and am all the time trying out new ones, in restaurants and back at home. Naans are known to be softer than Rotis, as the former is made of All purpose flour while the latter of Whole wheat flour. But, here is an interesting recipe which uses Whole Wheat flour to make soft rotis! 

These are wholesome for health and yummy for the tummy :) They go scrumptiously well with Paneer Butter Masala. Go creative over the topping and filling and try different Naans each time... Methi, Stuffed, Kulchas... oh I can't wait to try them all out! :)

Wheat flour - 2 cups
Instant Dry Yeast - 1 tsp
Milk - 1/4 cup, lukewarm
Sugar - 2 tsp
Curd - 3 tbsp
Water - to knead
Oil - 1 tbsp
Salt - To taste
Coriander - 1 cup, finely chopped
Garlic - 6-8 pods, finely chopped


  • In a bowl, add in the yeast, sugar and lukewarm milk. Allow the yeast to proof by turning frothy in a few minutes. If this doesn't happen, discard it and start afresh with another helping of yeast.
  • As the yeast proofs, take a large mixing bowl and mix together flour and salt.
  • Add in the curd, oil and the yeast mixture and using water as needed, make a dough ball of the ingredients.
  • Knead well for about 5-10 minutes and then allow the dough ball to rest for about an hour. Don't forget to smear oil on the sides of the dish in which you are allowing the dough to rest.
  • After the end of an hour, the dough would have doubled in size.
  • Punch in the air bubbles in the dough and knead for another few minutes.
  • Make even sized smaller dough balls.

  • Dust the work flour with a little flour and roll out one dough ball into a medium thick roti. (not as flat as you make chapathis, slightly thicker.)
  • Cut a line through the circle two get two half circles.
  • Brush water on one side of the naans and place them wet side down on a hot griddle, (this is to let them stick on the the griddle) quickly sprinkle on minced garlic and coriander on top and flatten it into the naan.
  • Heat the griddle over flame, in seconds you will notice bubbles appearing on the top.
  • Carefully flip over the griddle to cook the naans over direct flame for a few seconds. The bubbles would turn a nice warm brown this way.
  • Flip the griddle back to normal position and remove the Naan off the stove.
  • Repeat this procedure for the remaining Naans.

  • The flipping over of the griddle needs some practice and if you are an amateur like me, you would end up having the naans slipping off the griddle and falling right over the flame! So, don't lose heart... flatten the Naans a little more, next time and try again.

  • Or if you find this method difficult, you may just flip over the Naans over the griddle itself using tongs and then after both sides are slightly brownish, you could hold the Naans directly over the flame using the tongs. This is what I did! :D

  • The final look of the Naan is what is compromised a bit, as due to the soft texture of the Naans, the tong marks appear if held too tight and the bubbles get mildly flattened. But hey... the taste is still yum! :)

  • Smear butter on the top, if you like it, or serve as is with a side of your choice. I recommend Paneer Butter Masala!