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Monday, March 30, 2009

Whole Wheat Naan



My bread machine was literally busy everyday for the past few weeks. I use it not only for bread, also chapati dough and naan dough.

It is a perfect tool for making home-made naan, this time I modify the recipe a little, adding whole wheat flour and handful of wheat germ to make it a little healthier.

We liked the out come, and so does our guest!

Ingredients:

1 cup All Purpose flour
1 cup whole wheat flour
1 tbp wheat germ
1 tsp active dried yeast
1/2 tsp salt
2 tsps sugar
a pinch of baking soda
2 tbps olive oil (or any vegetable oil)
2 1/2 tbps Plain yogurt
3/4 cup warm water

First add all liquid into bread machine, then all the flours, be careful not to place yeast with salt together, salt might deactivate yeast by dehydeating it.

Starts basic procedure, knead till a dough formed.Switch the machine off, and restart it again. Knead further for another 10 minutes.

Let dough sit inside the bread machine, and let it raised to double its size, this normally take about 1 hour to 1 hour and a half.

Remove the dough, and work on a baking mat. First knead it lightly with hand, to draw out air, cut it into 6 equal size, roll it out to around 6 diameter wide and 2mm thick.



Use a slightly wet cloth to cover the dough, wait for about 10 minutes. At the same time, heat up oven with a pizza stone in it to its maximum temperature, mine is 500 F.



For Garlic Naan, chopped 2-3 cloves garlic, sprinkle some salt, and on the naan dough, use your finger to poke a few marks, you can use fork as well.... this will make the naan softer and do not over raise whole bakign.

Sprinkle the chopped garlic evenly, press the garlic lightly into the dough, now lift it carefully, lay it on the pizza stone, bake it for 4 minutes.



The naan will puff up in no time...



Brush a thin layer of butter or ghee when it is done before serving.

Garlic naan





Plain Naan




For Chinese version, 中文版, 请点击 -->全麦馕

8 comments:

  1. That looks wonderful. Have you ever tried this with 100% whole wheat?

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  2. Hey claudia, Unfortunately it has to be half all purpose flour for the texture naan required... i tried wholewheat but it turned out hard and not very convincing... thanks for visiting my blog!

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  3. [...] Masoor Daal + green beans + homemade naan (carryover from last [...]

    ReplyDelete
  4. Hi Echo, I made naans exactly following your recipe here, but the color turned out to be a lot darker than your picture (due to whole wheat flour I guess, how come yours can be so white?), and the texture very coarse. Are you sure the proportion of whole wheat flour you added to the mixture is like what you've listed in this post?? I look forward to your reply. Thanks a lot!

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  5. Hi Angela, thanks for writing... can you let me know where are you and which brand of whole wheat flour you are using?

    Sometimes, wheat flour from different country have different characteristic.

    ReplyDelete
  6. Thanks for your reply! I am in Chicago and I use King Arthur's Whole Wheat Flour.

    ReplyDelete

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