Have you tried naan? If you haven't, then you really should. You won't regret it, I promise.
Naan is an Indian flatbread. Unlike most of the typical flatbreads, naan has leavening agents in it. Typically naan is baked in a tandoor, which a cylindrical clay oven that's often used in Indian cooking.
In the past I've shared these delicious cheese stuffed naan that many of you loved so much. If you haven't, you should definitely try them.
But today I'm sharing with you my 100% whole wheat garlic naan, cooked on a stove. No fancy oven needed. I want to show you that switching to whole wheat flour in breads will not sacrifice the texture or flavour. In fact, you'll enjoy these naan more, knowing that they are delicious and good for you.
Texture and flavour - Fluffy (yes, fluffy!), soft doughy bread with buttery garlic and coriander, and nutty touch from the whole wheat flour.
Size - 6 individual pieces.
Level - Easy, let your stand mixer do the job for ya!
Occasion - Perfect to go with any type of curries like chicken, beef or lentils. Think about anything that can soak up the juice and gravy.
Lets Talk Ingredients
Whole wheat flour - I use 100% whole wheat flour, without combining it with any other flours.
Yogurt - I've used plain natural Greek yogurt, full fat and light yogurt. They all worked great.
Yeast - I use instant yeast, which I can just throw in without proofing it first. Totally recommend it, easier to use.
For active dry yeast, multiply by 1.25 (proof it first with warm water).
For fresh yeast, multiply by 4 (proof it first with warm water).
Oil - Use anything that you fancy. I love to use extra virgin olive oil.
How To Get Soft Naan With Huge Air Pockets
That's what we love the most about naan, right? Those amazing huge air pockets. Here are tips on how to get them:
Thinly rolled - Roll the dough thin, around 2-3mm. This will also make your naan soft and fluffy.
Cast iron pan - This will give your that lovely char and those huge air pockets. I love my skillet, it's great for everything. You can still use non-stick pan but the result won't be the same.
Medium heat - Fire and heat is the key. Make sure your pan is smoking hot before putting you dough in.
Cook as you go - I recommend you rolling one ball of dough, cook it, and then continue rolling another, and so on. This will prevent the dough from puffing up (getting thick) if you have them sitting around for long. Also leave your pan on the stove at all times, continuously heating up.
Don't over cook - Watch it. When you put the dough on the screaming hot pan, it will immediately start to form huge bubbles. As soon as you see the bubbles stopped growing, flip it. If you wait too long before flipping, the side that's touching the pan will get overcooked, forming too much crust and you'll end up with a naan that's not fluffy. With the correct heat and pan, one naan should not take more than 2 minutes to cook.
Maintain warm - They're the best when they're hot/warm. Keep your cooked naan warm by covering them with kitchen cloth at all times.
Reheat - Pop them in the microwave for a few seconds and they'll be soft and fluffy again.
Naan Is Great With These Recipes
- Easy lentil turmeric curry (dhal)
- Best Punjabi chicken curry
- Chickpea curry with spinach
- Quick lentil coconut curry
- 30-minute massaman curry
100% Whole Wheat Garlic Naan
- 2 cup whole wheat flour (260 g)
- 2 teaspoon instant yeast
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoon extra virgin olive oil
- 2 teaspoon honey (15 g)
- ¼ cup plain Greek yogurt (60 g), room temperature
- ½ cup warm water (125 ml)
- 4 tablespoon butter (60 g), melted
- 4 garlic cloves , minced
- 2 tablespoon minced coriander leaves
- Add all ingredients into the bowl of a standing mixer with a dough hook, mix everything well and then knead for 5 minutes.
- 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.
- Mix everything in a bowl, set aside.
Assemble & Cook
- 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.
- 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.
- 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.
- 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!
How To Store
- 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.
- Thaw (if needed) and reheat for a few seconds in the microwave and they'll become soft and fluffy again.
- Use spoon and level method when measuring the flour (for cup measurement)
- Refer to my post above for ingredients notes and tips