Enjoy the soft flaky crust and butter-y inside of homemade naan bread in a healthier version made with whole wheat flour!
In case your wondering, I woke up super late on Saturday morning batting my eyes at the brightness why there wasn’t a Saturday post. Oops.
But, I’d like to just say that this naan bread rocked my entire weekend. Soft, warm, fluffy, pull apart bread that was so well seasoned. Can I get a whopping yes for Naan Bread?!
I buy naan bread all of the time. Indian food and my family? Check. Several flavours of naan bread? Check. Naan bread finishing before the entire meal? Check. That’s because it’s insanely delicious. So when I realised that I could make this at home, in a pretty short time period and eat it super fresh AND seasoned how I want, I put down the laptop and ran, not walked, ran to the kitchen to experiment.
I love that the whole wheat flour makes this a little bit chewier than normal but also makes it so much softer. The burned parts are so reminiscent of store-bought naan bread that and are my favourite part. My favourite flavour is cheese naan bread, so I sprinkled some grated parmesan cheese and added all my favourite flavours of garlic, salt and pepper into each naan bread, then sprinkled extra garlic and cheese on top with a bit of coriander (I used parsley for some of them). I love how seasoned these were and how well they held seasonings.
This plus homemade butter chicken is the making of a very delicious Indian dinner. Something I really need to put on regular rotation.
In a bowl, add both flours, brown sugar, baking powder, nutritional yeast, garlic powder, salt and pepper. Whisk the ingredients together.
Create a well in the centre of the flour. Slowly the warm milk and yogurt to the dry ingredients, and then mix together with a spatula until just incorporated.
Flour your hands and knead the dough for about 5 minutes. The dough will be sticky. Cover the bowl with a plastic wrap and let it sit for 30 minutes on the counter. This will allow the dough to rest and become manageable before making the naan.
Divide the dough into 6-8 balls (the smaller balls will puff up more) and roll into a circle. Press the dough down with your palm, then roll into a slightly oblong shape on a floured surface using a rolling pin. It should measure about 6-8 inches.
Over medium-high heat, heat a cast iron skillet or a regular large skillet. Brush both sides of the naan with the coconut oil and here you can add even more seasonings on the outside of the naan.
Add a teaspoon each per naan of coconut oil into the hot skillet, and add the naan. Cover with a lid and bake for about 30 seconds to 1 minute, until you see bubbles starting to form. They will puff up a little bit, but the indicator is the slightly darkened spots (you don't want everything to burn).
Turn the naan over and cook for another 30 seconds to 1 minute on the other side, looking again for the slightly darkened spots. Sprinkle with vegan parmesan cheese, cilantro or parsley. Place on a wire rack to let the naan cool. Continue with the other naan breads until finished.
MAKE IT VEGAN
I have substituted cold coconut cream for the greek yogurt and the milk for almond milk to make this recipe vegan. If using the cold coconut cream, add up to 2 tablespoons more almond milk. You can also use vegan parmesan cheese for the sprinkling.