Whole wheat naan by Rishada

Whole wheat naan by Rishada

Ingredients:

Whole grain wheat flour - 2-1/2 cups

APF - 1 cup

yeast- 1 sachet instant or active rise.

sugar - 1 tsp

salt to taste

lukewarm milk - approx. 1-1/2 cup or as needed

Oil - preferably olive oil - 4-5 tbsp

if you like the flavour, garlic powder, italian seasoning and/or dried methi leaves to taste.

Method:

If you are using active rise/rapid rise yeast, then add it to lukewarm milk (MW cold milk to 30-45 sec) along with some sugar. If you are using the instant variety, then this is not needed, the yeast can be added to the dry flour.

Mix everything in a bowl and knead well to get the chapathi dough consistency. The better we knead the dough, the better the naan will be.

Let it rest for 2-3 hrs.

Now preheat the oven to 450F. Divide the dough into big balls (about 2 to 2-1/2 times the size we take to make chapathi). lightly flour the dough and roll out and place it in a cookie sheet and bake until it rises up.

Apply ghee/butter on top and enjoy while hot.

Note: Because it is whole wheat, it won't rise so much as the one made only with APF. Infact, APF flour is added here just to form the gluten, so that it rises - read this info somewhere.. enga'nu theriyala..

Appuram, variations, you can add some sesame seeds, finely chopped green onions on the top of the naan before baking.