Whole Wheat Naan
The secret to naan isn't just the flour; it is the fermentation time and the direct exposure to intense heat. Working with whole wheat requires a gentle hand to keep the dough hydrated enough to bubble when it hits the pan.
Heat is your primary ingredient.
Your skillet must be preheated until it is smoking slightly. If the pan isn't hot enough, the bread will dry out before it gets those characteristic dark, blistered spots.
- cast iron skillet
- mixing bowl
- rolling pin
- tongs
- clean kitchen towel
What goes in.
- 2.5 cupswhole wheat flour
- 1 tspinstant yeast
- 1 tspsugar
- 1 tspsalt
- 1/2 cupplain full-fat yogurt, room temperature
- 1/2 cupwarm water
- 2 tbspmelted ghee or butter
Rolling to even thickness
Roll each piece to a consistent 1/4-inch thickness. Any thinner and it turns into a cracker; any thicker and the center stays raw while the outside burns.
The method.
Activate the yeast
Whisk the warm water, sugar, and yeast in a small bowl. Let it sit for 5 minutes until it looks foamy on top.
Mix the dough
Combine flour and salt in a large bowl. Stir in the yogurt and yeast mixture. Use your hands to pull the dough together until it forms a shaggy, tacky ball.
Knead
Turn the dough onto a floured surface. Knead for 8 minutes until it is smooth and springs back when pressed with a finger.
First proof
Place in a greased bowl, cover with a towel, and set in a warm spot for 90 minutes or until it has doubled in size.
Shape
Punch the air out of the dough and divide into 6 equal portions. Roll each into a circle or oval about 1/4-inch thick.
Cook
Heat your cast iron skillet over medium-high heat. Lay the dough in the pan. Cook for 60 seconds until large bubbles form and the bottom is spotted with dark brown patches. Flip and cook for another 60 seconds.
Finish
Remove from the pan and immediately brush with melted ghee while still hot.
Other turns to take.
Garlic Naan
Mince three cloves of garlic and mix them into the ghee before brushing the finished bread.
Herbed Naan
Press fresh cilantro or nigella seeds into the dough surface with the rolling pin before cooking.
When it doesn't go to plan.
Keep the cooked naan wrapped in a thick towel or in a tortilla warmer to keep them soft and pliable.
If the dough keeps shrinking back while you roll it, let it rest for 5 minutes to relax the gluten.
Wipe the skillet between batches if any flour burns and starts to smoke excessively.
The ones that keep coming up.
Can I use all-purpose flour instead?
Yes, but you may need to reduce the water by a tablespoon or two as whole wheat absorbs more moisture.
Why is my naan tough?
Over-kneading or cooking over low heat for too long will toughen the texture.
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