Whole Wheat Naan

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.

Place in a container lined with wax paper.

Smear some butter over the toasted naan, this gives it great flavour.

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.