Whole wheat garlic naan
A delicious and easy to make/bake garlic flavoured naan breads at home, without yeast and refined flour
Equipment
- Tawa (Indian skillet) or any skillet
- Oven
Ingredients
- 1½ cups whole wheat flour
- 2 tbsp garlic minced
- 2 tbsp yoghurt
- 2 tbsp oil
- 1 tbsp salt
- 1 tsp sugar
- ½ tsp baking powder
- ¾ cup lukewarm water
- 2 tbsp nigella seeds
For garnishing
- 2 tbsp coriander leaves chopped
- ghee/butter as per taste
Instructions
- Mix the flour, garlic, salt, sugar and baking powder together. Then add the oil and yoghurt and mix using your hand. Gradually add the water to knead a soft dough. Cover with a damp cloth and set aside for at least 30 minutes and maximum 1 hour
- Uncover and pinch out 6 equal sized balls from the dough and roll each out, oval. Make sure that they are neither too thick or too thin. Drizzle some nigella seeds over and roll them down once more
- Over medium flame heat the skillet and place a rolled out naan over it. Roast for 2-3 minutes. Once you see it puffing up slightly, remove on a parchment paper lined baking tray
- Grease each semi-cooked naan with some ghee/butter brushed on top and bake in a pre-heated oven for 5-7 minutes at 200°C or until golden brown all over
- When done, remove the freshly baked whole wheat garlic naan on a serving dish, brush ghee/butter over, sprinkle some coriander leaves and serve with your favorite side dish. Enjoy!
Notes
- I was able to make 6 large sized naans with the given quantities
- The sugar in the recipe is to give the naan a golden brown brown colour once they cook and not to sweeten it
- If you want to continue to cook on the skillet, then even before placing the rolled out naan the skillet, water the side that does not have the nigella seeds on. Stick this on the skillet, cook for 3-4 minutes. Once the bread puffs up, remove the skillet from the flame, flip it so that the upper side cooks directly over the flame. Cook for about 2 minutes and remove
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon