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).
100% Whole Wheat Naan
Makes about 12 naans
(taken from Cheeky Kitchen; click here for recipe)
- 2 1/4 teaspoons instant yeast
- 1 1/2 cups warm water (about 100°F)
- 2 tablespoons maple syrup
- 2 teaspoons salt
- 2-3 cups whole wheat pastry flour + and additional cup or so for kneading
- Cooking spray
- In a large bowl, combine the water and yeast.
- Whisk in the maple syrup, salt, and stir in just enough flour with a wooden spoon to form a dough. Sprinkle more flour, if needed, and lightly knead the dough till it forms a ball.
- Cover and set aside for 1 hour.
- Heat a large skillet to medium heat. Spray with 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, and cook each side for about 90 seconds or till golden brown on each side.
- Serve warm and freeze leftovers.