Whole Wheat Naan Bread

You’d think using whole wheat dough would weigh these beauties down and make them less superior to their white flour counterparts.

You’d be wrong.

When I was making my lentil stew, all I could think of was dipping a nice warm piece of naan into it; but I didn’t have any. And because I’ve been without work for a while, I didn’t want to spare the extra moolah to go out and buy any.

I poked around and found the best recipe so I could make it for a fraction of the cost at home.

Whole Wheat Naan

Through my trials of using yeast and whole wheat flour, I’ve found not all products are created equal. Some brands of flour will rise better than others, but as long as your yeast is still alive, it doesn’t effect the tastiness of the bread; just the final “puffed” appearance.

2 cups whole wheat flour
1 1/2 tsp active dry yeast
1 tsp sugar
pinch salt
3/4 cup warm water; around 110F (think warm… NOT HOT bath water)
2 Tbsp plain Greek yoghurt
seasonings of choice (I used coconut oil, salt, dried parsley, and minced garlic)

In a large bowl or in a stand mixed fitted with a dough hook, mix together the flour, yeast, sugar and salt.
Add the yoghurt and slowly begin adding the warm water until a dough starts to form; kneading for about 3-4 minutes until you get a nice smooth texture. If it still sticks to your hands, add some flour to it a little at a time until it no longer sticks.
Cover the bowl and leave it in a warm place to rise; about 2 hours until its doubled in size. Then portion into 6 dough balls and allow to rest another 5-10 minutes.
Heat a skillet over medium heat and spray lightly with oil. On a well floured surface, roll out the dough balls until their about 1/4″ thick and cook on the hot skillet for about 1-2 minutes on each side; spraying the pan with oil between each piece.
Season as desired and serve warm with your favourite stew, Indian cuisine or use it as a base for a pizza! The possibilities are endless!

Thanks to Amy at Amy’s Healthy Baking for giving me the tip to combine Gold Medal whole wheat flour and Red Star yeast for the best rising results!