Whole-Wheat Naan
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Whole-Wheat Naan
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I've turned the delicious Asian classic flatbread into a "real food" approved favorite in this Whole-Wheat Naan bread recipe that I adapted from Jo Cooks. It's simple to make if you're familiar with making tortillas.
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Ingredients
- 1/2 cup water heated to about 110 degrees F
- 1 packet active dry yeast about 2 1/4 teaspoons
- 1 pinch sugar optional
- 2 1/2 cups whole-wheat pastry flour
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1/4 cup plain greek yogurt
- 1 egg beaten
- 2 tablespoons butter melted
- ghee for cooking, can sub olive oil
- hummus and parsley optional garnish
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Instructions
- Heat oven to 200 degrees F.
- Add the water to a large glass measuring cup or medium bowl. Sprinkle in the yeast and, if using, the sugar. Yeast will bloom without the sugar, but it can sometimes be hit or miss. Let it sit until the yeast foams up, about 5 or 10 minutes.
- Add the flour and salt to the bowl of a stand mixer fitted with a dough hook. Mix together to combine.
- Add the oil, yogurt, and egg to the yeast mixture.
- With the stand mixer running, slowly pour the yeast mixture into the flour until the dough comes together into one ball that comes clean from the sides of the bowl. Add additional pinches of flour (if too sticky) or additional drops of water (if too crumbly) to help it come together.
- Place dough in a bowl coated with olive oil and cover with a clean dry towel. Turn your oven OFF and place bowl in the oven to help speed up the rising process. Make sure the towel is only touching the bowl and not the hot oven steel grates. Let it rise until it doubles in size, 45 minutes to 1 hour.
- Heat a cast iron skillet over medium-high heat. Cut dough into 12 equal pieces. One by one roll each piece of dough into a ball, then use a rolling pin to flatten to 5" in diameter (about 1/3" thick). Keep dough waiting to be cooked covered with a towel or plastic wrap so it doesn't dry out. (For those who've made tortillas before, you don't roll these out nearly as thin as tortillas.)
- Add a dab of ghee (or olive oil) to the pan and cook until the naan bubbles up and browns on the bottom. Flip and cook until golden brown. It only takes a minute or two. Brush finished naan with melted butter and transfer to a covered plate to keep warm. Repeat until done and serve with hummus and fresh parsley if desired.
Notes
- Peanut/tree-nut free if served with tree-nut free hummus.
- We recommend organic ingredients when feasible.
- Nutrition Facts Whole-Wheat Naan Amount Per Serving Calories 151 Calories from Fat 63 % Daily Value* Fat 7g11%Saturated Fat 2g13%Cholesterol 19mg6%Sodium 122mg5%Potassium 107mg3%Carbohydrates 18g6%Fiber 3g13%Sugar 1g1%Protein 4g8% Vitamin A 80IU2%Calcium 15mg2%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 151
- Calories from Fat 63
- % Daily Value*
- Fat 7g
- 11%
- Saturated Fat 2g
- 13%
- Cholesterol 19mg
- 6%
- Sodium 122mg
- 5%
- Potassium 107mg
- 3%
- Carbohydrates 18g
- 6%
- Fiber 3g
- 13%
- Sugar 1g
- 1%
- Protein 4g
- 8%
- Vitamin A 80IU
- 2%
- Calcium 15mg
- 2%
- Iron 1mg
- 6%
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