Wednesday, June 16, 2010

Whole Wheat Naan

Whole Wheat Naan

1/2 cup warm water
2 tsp. active dry yeast
1 tsp. sugar
2 cups whole grain flour
1/2 cup bread flour, plus extra for rolling
1/2 tsp. salt
1/4 cup olive oil
1/3 cup plain yogurt
1 large egg
melted butter (I used olive oil), for frying

In a large bowl, stir together the water, yeast and sugar and let stand for 5 minutes, until foamy.

Stir in the flour, salt, oil, yogurt and egg and stir, then knead until you have a soft, pliable dough. Cover with a tea towel and let rise until doubled in size; about an hour.

Divide the dough into 6-8 pieces and on a lightly floured surface, roll out each piece into a thin circle or oval.

Cook each naan in a nice hot skillet drizzled with oil (just a teeny tiny bit--you're not frying it like a scone) until blistered and cooked, flipping as necessary. (When the surface has big blisters and is golden on the bottom, flip it over and cook until golden on the other side.

Makes about 8 naan.

No comments:

Post a Comment