I make all kinds of flatbreads. Tortillas, pita, naan, Chinese pancake (needs must, my corn allergy forces me to make all kinds of things "normal" people just go to the store and buy.) Sometimes I even (accidentally) make flat bread. ;-)
I have had the idea to do a whole wheat naan for a while, (it's traditionally white flour only) but haven't found a recipe that looks promising until now. Here is the plan, I'll keep you posted!
Whole Wheat Sourdough Naan
(Recipe from Zesty South Indian Kitchen)
125 g AP flour
125 g Whole wheat - I’ll use a hard red wheat
50 g 5% Greek Yogurt
30 g Sourdough Starter
100 g Milk
5 g Salt
5 g Sugar
2.5 g baking soda
Topping: (mix)
2 cloves pressed garlic
1.5 tsp Nigella Seeds
1 tsp Cumin Seeds
A few tablespoons of Ghee (melted)
Fresh cilantro to serve
1. Mix all dough ingredients in a bowl, until you have a soft dough. Add more milk if needed. Knead until it is no longer sticky, and it’s a nice smooth consistency.
2. Ferment 4 hours at about 70df
3. Divide into 8 pieces, shape as balls, refrigerate overnight
4. Roll into small oval, sprinkle with topping, continue rolling into large oval or tear shape
5. Heat Cast Iron Griddle medium hot.
6. Spray one side of naan with water so it will actually stick to the griddle, cook until bubbles form and dough is risen slightly. Flip naan over (you should have charred bubbles showing) Cook second side
7. Remove from griddle and brush with ghee and sprinkle with cilantro.
- cfraenkel's Blog
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This needed a fair amount more milk than the recipe stated
They came out okay, but we're a bit dry, even with the ghee coating. I will stick to white flour in the future. It's too much work for them to just be okay.
What kind of flatbread is that first photo of? That really does look very appealing!
Not sure who Mo is...
I was totally mixed up making this reply post. ( I had not been drinking) For some reason, I mistook your raw dough as the final product. Then to compound my error, I thought the first photo of the nice looking naan was a totally different bread!
Worth repeating, your whole wheat naans look great. I will have just about 50 g of yogurt left over from the formula I am attempting today. I may try these whole wheat naan soon.
Will F.
Though working with a dry dough must be somewhat frustrating. The whole grain must have soaked up quite a bit of milk. Maybe using a lid with the griddle can help produce some steaming which will keep them fluffier.
Thanks for sharing!
but the naan itself cooked up to be dry. Maybe I cooked them too hot? Not sure. I do flatbreads all the time, and i thought i had the heat thing figured out.