Whole Wheat Naan (Pan cooked Naan)

IMG_4223 IMG_4224 My kids love ‘naan’ but I am not a huge fan (‘naan’ fan funny hey!) of it mainly because it is usually made of refined flour.  For naan to taste really good, it needs to go fresh from the oven right onto the plate. Otherwise on storing, it tends to have this  chewy texture which does not appeal to me. So I have always wanted to do a home-made whole wheat version of it.  I looked up several recipes online for Naan and most of them required yeast. However a few of them used only yoghurt and baking powder/soda and that is what I decided to try.  Also I finally ended up with this version of mine where I replaced more than half of the flour with whole wheat flour.  Best part is you can cook this on a non stick pan over a gas stove. (I tried cooking in the oven too but the pan cooked one came out the best and is easy too!) And taste wise – 100 times better than the store bought or even restaurant ones! My kids gave it a 10 out of 10 so there you go! Also did I mention I made this on a weeknight in the time between drop off and pick up from basketball practice?. So really you have no excuse not to try this! 🙂 We had it with spicy chhole (Chickpea) curry (will post that recipe some other time!). For now, naan it is and my kids have become even more of ‘naan’ fans now! 🙂

This recipe makes about 16 Naans
Total Time taken: about 2 hours ; Making dough : 15 minutes ;
Time for dough to rise : 1 hour ; 
Cooking time: 40 minutes
Ingredients:
2 cups whole wheat flour
1 1/2 cups all purpose flour (maida)
2 1/2 tsp baking pow
1 1/4 tsp salt
1/2 cup plain full fat yoghurt
1/2 cup milk warm
2 tsp sugar
4 tbsp unsalted butter
about 1/2 cup warm water
1 tbsp olive oil
Black sesame seeds for sprinkling

Method: 1. mix the dry ingredients – whole wheat flour, all purpose flour,salt and baking powder together on a large sheet of wax paper or a tray. IMG_4197 2. In a large bowl, add melted butter, milk, sugar and the yoghurt. Stir to mix well. IMG_4196 3. Now add the flour mixture into the bowl with the milk and butter mixture. Slowly mix using a spatula or your hands.  Add about 1/2 cup of warm water (add slowly little by little) to form a smooth and soft dough. When the dough comes together add the olive oil and again knead for about 2-3 minutes to get smooth dough. IMG_4198 4. Cover the dough with a moist paper towel (or clean kitchen towel)and cover the bowl with a lid and keep aside in a warm place for about an hour for the dough to rise. IMG_4199 The dough after 1 hour will look smooth and risen slightly (not a lot). IMG_4212 5. Now make small balls out of the dough (about 16-18) and then start rolling each ball into a naan shape (round or oblong) using a rolling pin. Sprinkle black sesame seeds on top. Roll about 3 to 4 and keep on a tray. IMG_4218 6. Then heat a non stick pan on the gas stove and when hot, add the naan to the pan.   Keep a pair of tongs next to you. Cook  the naan for about 30-40 seconds on one side and then flip and cook for about 10-15 seconds on the other side. IMG_4217 7. Then using the tongs lift the naan out of the pan and moving the pan away from the fire, place the half cooked naan onto the gas grill directly (to get direct heat). Wait till you see the naan puffing up(about 20-30 seconds). Then flip to other side and cook for about 10 seconds.  Remove cooked over to a plate or a casserole dish and apply a dab of butter while its hot. Repeat the process until you have cooked all the naans. IMG_4214 IMG_4221 IMG_4226 Serve immediately with any curry of your choice. If not serving immediately cover with Al foil and keep at room temperature.

Share this post!
Follow by Email
Facebook
YouTube
Google+
https://indusinternationalkitchen.com/2014/03/whole-wheat-naan-pan-cooked-naan.html
Pinterest
Instagram
Twitter
RSS

0 thoughts on “Whole Wheat Naan (Pan cooked Naan)

  1. I love naan! There’s a restaurant near my flat that makes herbed naan and it’s absolutely fabulous! I’ll try to work your recipe with herbs to see if I can get something similar to theirs 🙂

  2. I’m exactly as your kids, I LOVE NAAN! When I’ve been in India I use to eat it in the morning… I was just wondering since I don’t have gas at home (just the electric system) you think that this recipe could work anyway?

    1. Hi Ronit I have not tried freezing the dough. But I am thinking you should be able to and then thaw them by keeping them at room temperature for a few hours. You could definitely refrigerate them (and use in a couple days) since I do that with my roti dough.

      1. Thank you, Indu, for your quick answer!
        It’s great to know I can keep the dough in the fridge for a few days.
        I will also try and freeze a few balls and see what happens.
        It’s definitely on my “to do list”. Hopefully will find the time soon…
        Thanks for the inspiration! 🙂

  3. I’m a big fan of naan, and yours looks great! I’ve never made it myself and I can’t tell you how much I appreciate the photos you’ve included to guide me along the way. They are very helpful!

  4. This looks so good and seem a lot easier than I thought they would be (for some reason I thought it would be very hard to make naans!) thanks for the recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *