How to improve upon this Naan recipe

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nutsmuggler on

Hello folks,
yesterday I made Naan to go with a chicken curry.
I was looking for a naan recipe based on dry yeast, since it was the only one I had available; I previously  made naan with sourdough, but my sourdough died a few months ago, alas.

I used this Guardian recipe: https://www.theguardian.com/lifeandstyle/wordofmouth/2014/oct/02/how-to-make-perfect-naan-bread-recipe

But then I made some changes and tried to replace 1/3 of the white flour with whole wheat flour.

Here are the recipe I ended up using:

1.5 tsp fast-action yeast
1 tsp sugar
150ml warm water (didn't use all, was getting too sticky)
200g 0 flour
100g whole flour
1 tsp salt
5 tbsp natural yoghurt
2 tbsp melted ghee (actually home made clarified butter)

The result was not bad, but there's definitely room for improvement. The dough did rise, although it had that peculiar "gumminess" of whole wheat doughs. When in the frying pan, some discs raised and bubbled better than other.
The taste was all right, but the bread ended up drier and less soft than I'd have desired.

I believe the shortcomings were due to the flour substitution.

Do you have any suggestions about that? Maybe with the whole wheat flour I should change the water ratio, or add more grease?

Thanks in advance,

Davide

 

 

just the whole wheat with 100g of the water and salt letting it hydrate for 2 to 4 hours before making up the dough.    

That should help the whole wheat blend in better.

Mini

  • Add warm water, sugar, and yeast in a bowl and Let them stand for 5 minutes until foamy.
  • Now Add salt and flour. Mix them thoroughly. 
  • Put them in the warm place to rise for 30-45 minutes. 
  • Turn dough out onto a floured workspace.
  • Put Grill naan pieces on a grill or electric griddle.
  • This recipe of naan is very soft.

I use a similar recipe to your Davide (I don't measure as I've been making it for years).  The yoghurt along with the yeast really seems to help the flavour and texture of the dough, but I only use white bread flour.  The main difference however is how I cook it.  I use my grill (eye level grill is best), and brush the bread with oil or ghee before grilling and repeating when I turn it over.