Tuesday, April 13, 2010

Whole Wheat Naan

You guys, this is so easy to make and so delicious. I know how much Shannon loves her bread machine but you can make this with a bowl and a spoon and be just fine. A word of caution: I highly recommend using a pizza stone to make this. I can't guarantee the outcome if you use a baking sheet. If you don't have one, T@rget sells them for $20. It's a purchase you won't regret.

Adapted from Show Me the Curry. By the way, if you haven't visited this site, you really need to. Not only do they provide recipes for all your favorite Indian recipes, they provide how-to videos on most recipes and it has been super helpful.

Note: WW naan isn't going to be soft and squishy like white flour naan. If you prefer to use white flour, exchange an equal amount of AP flour, reduce the yeast to 1 tsp and omit the vital wheat gluten.

2 C WW flour (KAF is best)
1 tsp salt
4 tsp canola oil
1/2 C warm water (about 110 degrees)
1.5 tsp Rapid Rise Yeast
1 tsp sugar
1 heaping tsp vital wheat gluten
1 medium egg, well beaten (or 1 Tbsp Flaxseed powder mixed with 3 Tbsp of water can be used as a substitute for egg)
2 T yogurt (I used FF greek from TJs)
additional flour for rolling and dusting

Preheat oven at 350 degrees for about 4-5 minutes or until oven is warm but not hot. Turn off heat. Mix yeast, sugar and water in an oven-proof bowl and set aside. In another bowl, mix flour, salt and vital wheat gluten. To yeast mixture, add egg, oil and yogurt and mix well to combine. Add in flour mixture and stir until dough is formed. Knead on a floured surface for a few minutes until dough becomes soft and pliable. Spray your bowl with cooking spray and drop dough into the bottom. Spray dough to keep it moist and cover with a piece of plastic wrap. Place in warmed oven for 1 hour or until dough is doubled in size. Remove dough and place pizza stone inside and set oven for 550 degrees. For best outcome, the stone should preheat for at least 30 min (same goes for pizza crust). In the meantime, punch down dough and cut into 8 equal pieces. Cover to prevent drying out.

When stone is ready, remove one ball of dough at a time and sprinkle surface with flour. Roll out dough with a rolling pin until thin and naan-shaped (only one of mine looked like it came from a restaurant but who cares? It was delicious!). Roll out about 3 naans and then carefully place on pizza stone. It's helpful to have a partner open the oven door for you and even help with sliding out the rack the stone sits on. Once the dough hits the stone you can't adjust it so laying the dough out carefully is paramount. I goofed up a few of mine and made them all wrinkly. It'll be okay but they just don't look as nice. Close door and cook for 3-5 minutes, depending on your oven. Mine took 3 min. Actually, I recommend cooking one test naan much like you would a pancake. Once they are done, remove to a cookie sheet and brush tops with ghee or oil. Sprinkle with garlic powder or chopped cilantro if desired. Place naans in a warm place while you bake the rest. While naans are in the oven, roll out the next batch of naans. Serve warm. Makes 8.

1 comment:

shannon said...

Alright, alright. :) I actually needed some naan for Sunday's dinner, so I'm going to make my own. You win. :)