Whole Wheat Garlic Naan
Delicious garlicky Indian style naan. So easy to make at home and it is a healthier version made with 100% whole wheat. It’s perfect for dipping in sauces and soups and as a base for pizzas and sandwiches!
Servings: 8 Large Naans
Ingredients
- ¾ cup warm water
- ½ tablespoon honey
- 2 teaspoons instant yeast*
- 3 cups white whole wheat flour
- 1 ½ teaspoons salt
- ½ cup milk any kind, room temperature
- 2 tablespoons extra virgin olive oil
- ¼ cup plain Greek yogurt
- 2 garlic cloves pressed or finely minced
Garlic Cilantro Topping
- 3 tablespoons ghee or butter melted
- 2 garlic cloves pressed or finely minced
- 2 tablespoons cilantro chopped
- salt to taste
Instructions
- In a medium bowl, combine warm water and honey. Mix until honey has been fully incorporated. Add in yeast.
- Whisk in the milk, oil, yogurt, and garlic. Set aside
- In a large bowl, combine flour and salt.
- Add the liquid mixture to the flour. Mix until it is completely combined and form it into a ball.
- Turn the dough out to a floured surface. Knead until the dough is soft and smooth. About 2 minutes. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
- Place the dough in a greased bowl, cover the bowl with plastic wrap. Place the bowl a warm area to let it double in size, about 1 hour.
- On a lightly floured surface, knead the dough a few times as you shape it into a disc. Divide the disc into 8 or 16 equal balls, depending on the size you would like your naan. Using a floured rolling pin, roll each ball until it is slightly under ¼ inch thick. *See tidbits section above for tips.
- Make the garlic cilantro topping by mixing the garlic, cilantro, and melted butter together. Heat it in the microwave for 15 seconds. Set aside.
- Heat a nonstick skillet or well-seasoned cast iron skillet to medium-low heat. Once the pan is fully heated, place rolled out dough onto the pan. There is no need for oil. Cook until large bubbles start to form on the top of the dough, about 2-3 minutes. Flip the naan and cook until the bottom golden brown, about 2 minutes.
- Remove naan from pan and brush it with the garlic cilantro topping. Lightly sprinkle with salt, to taste. Serve warm.
Notes
If using active yeast, follow step one and let it sit for 5 minutes or until the yeast has bloomed. Then continue with the other steps.
Store naan in an air tight container in the refrigerator for up to 5 days. You can also freeze cooked naan, by wrapping each naan in freezer paper and place in an airtight container for up to 3 months. You may reheat the naan by warming each side on skillet heated to medium heat, microwave it for 15 seconds on each side, or in the oven preheated to 350 for 3-5 minutes. Cooking times will vary depending on if your naan was frozen or from the refrigerator.