Filled with confidence from my previous homemade naan attempt, I decided to try another naan recipe. I was attracted to this recipe because it uses 100% whole wheat flour. Most whole wheat bread recipes use a combination of all-purpose and whole wheat. This recipe was a rarity.
The naans turned out great and the hubs and I enjoyed them as well. They are a great alternative to the typical homemade naan. However, it does lack a certain bite (probably because there isn’t any yogurt in this dough). My comments are in red.
100% Whole Wheat Naan
Makes about 12 naans
(taken from Cheeky Kitchen; click here for recipe)
- 1 (.25 ounce) package active dry yeast (I used instant yeast)
- 1 1/2 cups very warm water (my water was about 100°F)
- 2 tablespoons maple syrup
- 2 teaspoons salt
- 2-3 cups whole wheat pastry flour + and additional cup or so for kneading (I used 3 cups of flour)
- nonstick olive oil cooking spray
- In a large bowl, combine the water and yeast. Whisk in the maple syrup. Allow mixture to sit for 3-5 minutes. Then, whisk in the salt, and stir in just enough flour with a wooden spoon to form a dough that follows the spoon around the bowl. Sprinkle more flour, if needed onto the dough if needed to keep it from sticking while you knead it lightly in the bowl.
- Cover and set aside for 1 hour.
- Head a large skillet to medium heat. Spray with nonstick olive oil cooking spray. Generously cover a clean work surface with flour, then pull the dough off in golf-ball sized pieces. Roll each piece of dough in the flour, then use a rolling pin to roll it about 1/4″ in thickness. Transfer to your hot skillet, cook until golden brown (about 60-90 seconds, then flip with a pair of tongs and allow the other side of your naan to cook until golden brown (about 60 seconds more). I cooked my naans for 90 seconds each side.