Tuesday, December 17, 2013

Whole Wheat Naan on the stovetop

Just like Pizza, Naan seems to be another favorite around the house. Naan has always been store bought or restaurant bought. First reason obviously is not owning a Tandoor which I guess is no reason at all. The second is just the trepidation to try something at home which is generally thought of as a restaurant only food item.

Once I bit the bullet and made dough for pizza making naan was the logical next step. Both are yeasted breads that need rising time. Check this post about how to make the pizza dough.

Roll out the naan like you would any bread into a desired shape. Cook on one side. Drizzle with oil and cook on the other side.

The excess dough was refrigerated with oil applied to the surface of the dough and covered with a slightly wet towel. Making the dough is not as hard as I thought. Once you have the dough, making naan is quick and easy. By no means am I saying you got to refrigerate the dough. It can be used once it has risen. Punch it down knead it and use it right away.

Once I had the dough ready making the naan was the easy part. Cooking the naan on one side and then using the oven to cook on top would have give even better results. But with hungry mouths to feed that would have a time consuming exercise.

These whole wheat naans were soft, puffy and very tasty. The chewy texture of restaurant white flour naans completely absent. Give it a try you will be very happy.

Whole Wheat Naan
Preparation Time:1-2 hours
Cooking Time:20 minutes
  1. Whole Wheat Dough - Refer here and use the pizza crust recipe
  2. oil for cooking
  1. Knead the dough till smooth.
  2. Pinch out lemon sized balls of the dough, make smooth balls, dust some dry flour on the rolling surface. Roll out dough into desired shape.
  3. Heat a hot griddle, smear a bit of oil. Place the rolled dough. Cook till you see bubbles rise on the surface. Apply oil, flip and cook on the other side.
  4. Use a towel to keep warm till ready to eat.

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