Do you like Naan? Oh, we do. The softness, the elasticity, beautiful moist that yoghurt gives it. And those pretty little dark specks all over it! Who could resist? So I always make bigger batches. Not because we eat it all at once, but because Naan holds pretty nice for another day or two if you wrap it in foil so it doesn’t dry out.
This time I opted for healthier, whole wheat version that came in right time along with our friend who brought us few little paper packages with Indian spices. Some of them I knew already, some I didn’t. Ok, I had no clue what he had brought. For a short moment I was proud to have recognized black sesame and alas, I was wrong. But not disappointed, because those precious black specks were black cumin seeds, as equaly precious.
And the rest was history. Or rather say, those beautiful, springy little flatbreads were eaten really quickly along with some fresh tomatoes and bell peppers. Apart from that, whole wheat naan filled our kitchen with beautiful, nutty-yoghurty scent (Ok, that’s not proper word but anyhoo) and these photos were taken in great rush! You cannot eat it so piping hot! said I, but obviously in vain, because the moment I put my camera down, few pairs of hands disassembled my photo setting away! (Disassemble, that’s not a word also? I don’t know. You know that my English goes impatient sometimes, and I know you won’t hold it against me, right?)
How do you like your Naan? With garlic, maybe? Or you have some other great way of making it and enjoying it? Tell me in your comments, I’m always open to new ways of making this great flatbread!
Soft, moist and elastic, rustic and nutty flavoured, specked with some black cumin seeds, with some yoghurt or veggies, so hard to resist!
- 250 g whole wheat flour
- 1 1/2 tsp dry yeast
- 1 tsp Himalayan salt
- 100 ml yoghurt (non) dairy
- 150 ml water
- 1 tsp maple syrup (optional)
- 1 tbsp olive oil
- black cumin or sesame seeds
Using all ingredients except oil and seeds make a soft dough. Use a wooden spoon or hand (stand) mixer so you don't get tempted to add more flour. It'll be sticky and messy but that's fine. You don't have to knead long, just untill it's all incorporated nicely.
Add oil, knead for a short minute more and then cover the bowl and leave the dough to rise for a good hour and a half or two. It won't rise much or be puffy as with plain flour but that's fine.
Line two large baking sheets with parchment (baking) paper so you can put 3 Naans on every sheet.
Put the dough on the floured surface, knead for a short minute and divide the dough into 6 equal portions. Use just enough flour for sprinkling so it doesn't stick to the surface and your fingers but try to work quickly with the tip of your fingers and not to press the dough much. Flatten each piece a bit and then take it and try to spread and thin it between your hands into the oval, around 7 mm (1/4 of an inch) thick. Naan might break but that's fine, just stick it back together.
Put the Naan on the baking sheet, spread it gently a bit if needed, sprinkle with seeds and press them also gently with the tip of your fingers into the dough so they stick to it and don't fall off once Naan is baked.
Oven baked Naan won't have those nice dark spots like ones you make on griddle, but you can do it that way too, but then use few drops of oil. You can use iron skillet too. Or just any skillet/pan. Just make it, it'll be great!
Let the Naan rise a bit more untill your oven heats up to 180°C (375F).
Bake the Naan for 5 - 7 minutes on 180°C (375F) or until it blushes a bit and springs off when you touch the thicker part of it.
Leave the Naan to cool on the rack and serve it with some yoghurt, veggies or just as ordinary bread.
Wrap leftovers in plastic foil so it doesn't dry out. It holds pretty nice for a day or two, but I don't think you'll resist that long 😉
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