Whole Wheat Garlic Naan
Homemade Whole Wheat Garlic Naan is pillowy soft, warm, and buttery Indian flatbread. This bread tastes so flavorful and is covered with some melted butter, garlic, cilantro, and nigella seeds.
Equipment
- Cast Iron Skillet
- Wire roaster rack
Ingredients
For dough
- 2.5 cup Wheat flour
- 1/2 cup All purpose flour
- 1 tbsp Active dry yeast
- 1/2 cup Milk
- 1/4 cup Yogurt thick
- 3 tsp Oil
- 1 tsp Sugar
- 1 tsp Salt
For Garnishing
- 7-8 large Garlic cloves finely chopped
- 1/4 cup Cilantro chopped
- 1.5 tsp Nigella seeds
- 2 tbsp Butter salted, melted
Instructions
Activating The Yeast
- In a small bowl, add warm milk (about 105℉), sugar, and active dry yeast. Mix and cover it. Let the mixture sit for 5-10 minutes and allow the yeast to bloom.
Making The Dough
- In a large mixing bowl, add wheat flour, white flour, and salt. Mix everything well. Make a well, add the yeast mixture to the flour, and some yogurt. Combine everything well.
Kneading The Dough
- Start kneading the dough with your hands and add 1⁄3 cup or more water as needed to form a soft dough. Next, add some oil and keep kneading the dough.
- Knead the dough by pushing with the base of your palm and bring the dough back to you to reform into a ball. Keep kneading the dough for about 8 - 10 minutes or until the dough feels stretchy, soft, and pillowy. It should have a stretchy and smooth exterior.
Proofing The Dough
- Grease some oil to the base of your bowl, place the dough, and spread some oil on the top of the dough. Cover it with a kitchen towel. Allow the dough to proof in a warm place for about 2 hours or until it rises to double in size. In colder temperatures, you can keep the bowl covered in an oven by keeping the light on, which will help the dough rise faster.
Shaping The Bread
- Lightly punch the dough down with your fist and transfer it to your clean countertop or wooden chakla. Lightly knead the dough for 30 seconds.
- Divide the dough into 12 equal parts with the help of a sharp knife or a dough cutter. Cover the dough with a kitchen towel.
- Take 1 part of the dough and form into a smooth ball. Spread a drop of oil or dust some flour to the working surface and start rolling the ball into a oblong or oval shape about ⅛ inch thick with a rolling pin.
- Sprinkle some chopped garlic, cilantro, and nigella seeds on top of a naan. Gently press the toppings with a rolling pin.
Roasting The Bread
- Heat a cast iron or heavy skillet over medium heat. Transfer the naan (topping side up) on a preheated skillet and cover it with a lid until you will see bubbles for about 1 to 1.5 minutes.
- Remove the lid and lift the naan bread with the help of tongs. Place the topping side facing down directly over the stovetop on medium low heat. I like to use a wire roaster rack and cook the naan for 1 minute or until you will find brown spots on them.
- Brush some melted butter on top of the roasted naan and serve.
Notes
- Activate the active dry yeast before proceeding to the next steps. If the yeast is not active do not proceed.
- While making the dough, add sufficient water to make it soft. It should have enough moisture to keep the naan bread soft for a long time.
- Roasting the naan directly on the stovetop gives an amazing taste to the bread but you can roast both sides over the cast iron skillet.
- You can make the whole wheat garlic naan by adding equal amounts of both the flours in the recipe.
- Use water in the recipe instead of milk but do not skip adding yogurt in the dough. Milk makes the naan bread soft, you may skip water and add warm milk while kneading the dough.
- If you add an equal amount of flours then you will need to add some less water in the recipe.
- Knead the dough in a stand mixer or with a hand mixer attaching a dough hook.