Easy No Yeast Whole Wheatmeal Naan Bread
An easy three step naan, made with Whole wheatmeal, butter and herbs and has no yeast. A perfect dipper for your delicious homemade dips and stews or curries.
Equipment
- A good thick bottomed frying pan, preferably cast iron pan
Ingredients
- 3 Cups Whole Wheat flour About 450 Grams
- 1 tsp Salt
- 1 tsp Baking powder
- 1/2 tsp Baking Soda
- 1 Cup Yogurt About 120 grams
- 3 tbsp Olive Oil
- 2 tbsp Grated Garlic Optional
- 1 tsp Nigella Seeds or Black Sesame Seeds Optional
- 1/2 Cup Chopped herbs like Coriander or parsley Optional
- 1/2 Cup Melted Butter Optional
Instructions
- In a large mixing bowl add the flour, salt, baking powder and baking soda. Mix well.
- Add the grated garlic, nigella or sesame seeds if using.
- Add Olive oil and the yogurt. Mix well.
- Add water as required and make a slightly stiff, but soft to touch dough.
- Cover and rest the dough for at least 30 minutes.
- Divide the dough into 9 roughly same sized balls.
- Roll each of them into an oval, not too thick and not too thin, on a flour dusted surface.
- Heat a pan - To cook the rolled dough, brush one side of the naan with melted butter if using to make butter naan, or simply brush with some water. Slap the greased side down on the hot pan.
- You can see bubbles forming in the naan - it is a great sight.
- Let it cook for about half a minute more, and brush water or butter on the top. Now flip the naan using a tong or a slotted spoon or spatula.
- Let it cook for about a minute. Take if off the pan.
- Repeat above steps for the rest of the dough and make them into naan bread.
- Serve hot with a stew or curry of your choice.
Notes
- Use any flour you have - All purpose flour will also work.
- No worries if you don't have a tandoor stove or a cast iron pan, use a regular tawa or a thick frying pan.
- Add the herbs and seeds when you roll the naan dough, if you wish. Just sprinkle and run the rolling pin once on the dough so the toppings stick.
- Brush the naan with butter or oil or water and put that side down first to cook.
- Do not press the dough when you cook/fry them. This will spoil the texture and the air pockets in the bubbles on the surface.
- Serve hot...