Naan is one of my favorite Indian flatbreads, usually it's made with all-purpose flour, but today I chose to make this bread with whole wheat flour. You actually can't taste the difference!
The thing with whole wheat naan is that it makes the consistency of the bread less fluffy, but it still has the flavor and honestly tastes fantastic!
Besides, if you roll it as directed you'll still get a thick naan in the end. The trick is not to over roll the naan so that it is paper thin. Instead keep it 1/4" thick! There's no rising time and you can indulge in these flatbreads in less than 40 minutes. Convinced yet?
Pair this bread with paneer tikka masala, mutter paneer, palak paneer and much more!
If you want garlic naan you can finely dice a few garlic cloves and press a teaspoon worth of chopped garlic bits on the newly rolled naan, then cook it.
I love to brush some melted butter (1 1/2 tablespoons in total), cilantro (2 tablespoons in total), and a tiny bit of extra chopped garlic, and brush it onto the fresh hot naan.
|Level: 👩🏽🍳|Time: 40 minutes|Serves: 10-12|
2 cups whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon honey
1 tablespoon vegetable/olive oil
1 cup milk
Melted butter or ghee, diced garlic, cilantro, for garnish
In a large bowl whisk your flour, baking powder, and salt. Add your honey, oil, and milk and knead until you have a smooth and pliable ball. Divide into about 10 small pieces and roll into a 8" circle. It should be around 1/4" thick.
Heat a pan with a bit of oil to avoid sticking. Cook your naan on each side for about 2-3 minutes. If desired brush melted butter/ghee, diced garlic, and cilantro.
- The Bored Baker 👩🏽🍳
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