Many years ago I came across a recipe for whole wheat bread rolls and the ingredients seemed similar to a Naan recipe I had also discovered. This recipe seemed so simple that I adapted it to making an easy and quick version of Naan which so many of my friends have asked me for over the years.
I have used this simple recipe to teach my 12 year old grand daughter to measure out the ingredients- both dry and liquid- as this recipe does not have to be very precise. In fact she was home early from school today and I asked her to help me make the Naan – it was a good way to teach her to roll out the balls and roll them into rounds.
A healthy variation to the naan is to add chopped spinach to the ingredients.
Whole Wheat Naan
1 tablespoon yeast, added to 3 tablespoon warm water, set aside for 5 minutes
2 tablespoon sugar
3 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups whole wheat flour ( I use King Arthur white whole wheat flour )
2 cups all purpose flour
1/2 cup oil
2 cups buttermilk
Note: If you do not have buttermilk on hand a good substitution is adding 2 tablespoon white vinegar to the 2 cups milk. Set aside for 5 minutes.
Preheat oven under broil placing the rack one shelf below the top. I use a pizza stone so it can be preheated in the oven, but feel free to use a baking sheet.
Mix all of the above ingredients in a large bowl with a spoon. If the dough is too soft and sticky add a little of both flours until you get a soft dough. Set aside for 15 minutes.
Make into small balls (the size of a lemon) and roll into 1/8 thick rounds.
Place rounds on the pizza stone or baking sheet and place under the broiler.
Check after 1-2 minutes, when starting to puff up, turn the Naan around and let the other side start to brown.
Remove and cover with a kitchen towel, and repeat with the remaining rounds.
This naan freezes well and it is so convenient to have. To reheat, sprinkle with a little water and place in hot oven for a minute.
Variation: Add 2 cups of chopped spinach to the dry ingredients , and follow the same method as above. You may need to add more flour to the dough as the spinach gives out a little water after it is chopped. To make the chopping easier, I pulse the spinach in the food processor till it is coarsely chopped.