WHOLE WHEAT NAAN
This Recipe Makes 8 Whole Wheat Naans
We all know naan goes well with almost any meal but for those who live a healthy lifestyle, naan isn’t an everyday option. I have recently started eating much healthier & both my husband & I enjoy naan so I figured why not make Whole Wheat Naan.
Whole Wheat Naan Ingredients:
- 3 cups whole wheat flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 tablespoon vegetable oil
- ½ cup milk
- ½ cup water
- butter for spreading (optional)
- fresh dhania (coriander) for garnishing
- In a large mixing bowl, add in the whole wheat flour. I used the Eureka Mills brand.
- Then add in the salt.
- Followed by the sugar. You may use white or brown sugar, I chose to use brown sugar.
- Thereafter, add in the baking powder.
- Mix these dry ingredients together.
- Now add in the vegetable oil.
- Give it a mix.
- Thereafter, mix the water & milk together, heat it until lukewarm in the microwave & gently pour into the flour mixture, stirring as you go along.
- You should end up with a sticky dough mixture.
- Whole Wheat flour is much stickier than normal flour. On a floured surface, turn the dough over.
- Begin kneading the dough for 5 minutes or until smooth & pliable. If the mixture is too sticky, add a little more flour.
- Next, divide the dough into 8 equal sized balls.
- On a floured surface, roll out the dough balls into oval, circular or rectangular shapes.
- Once all your dough balls are rolled out, it’s time to start toasting them.
- Heat a tawa or a pan. Place the shaped dough onto the heated tawa/pan.
- Notice how small air bubbles start to form.
- Allow for it to toast nicely for around 1 minute & then flip them over.
- Now you can choose whether you just want the other side toasted directly on the pan as above, or you can take these naans a step further & hold it over direct flame (gas stove works best for this method). This way you get those scorched marks just like the authentic tandoori naans.
- Remove when the other side has been toasted to your preference.
- Place in a container lined with wax paper.
- Smear some butter over the toasted naan, this gives it great flavour.
- Do the same for the other’s.
- Make sure to cover all the Whole Wheat Naan’s left in the container with a dish towel as this will keep them soft.
- Garnish with freshly chopped coriander (dhania).
- Enjoy with braais, roasts, Chicken Tikka or curries, especially Butter Chicken or Chicken Khaliya.
- Can be stored in an airtight container, in a cool, dry place for up to a week.
- I served these Whole Wheat Naan’s by turning them into Chicken Naan Fold Overs.