Homemade naan is the easiest way to get your kids involved in your kitchen. It’s also the most unfussy way to have warm bread ont he table in less than an hour.
This recipe is quick, simple, and ridiculously scrumptious. I was totally avoiding carbs until I couldn’t pry myself away from these soft rounds of warm, sweet wheat. Dunking them in yesterday’s Curried Coconut Soup? Hello, yes.
Super quick tutorial so you can see how dadblummed easy it is to make naan. You whip up a some basic dough (recipe below, of course) then toss it in whole wheat pastry flour (available in the bulk foods section of Whole Foods. It makes all the difference. Don’t scrimp and go with plain ol’ whole wheat here).
Roll a golf-ball sized piece of dough out flat.
About this flat. I aim for ¼″ of flatness. It’s thin enough to make a lovely final product, and thick enough to easily peel itself off of your workspace after being rolled into a pancake.
Heat a skillet to medium heat, spray it with olive oil, then toss your round right into the pan. Wait for the little bubble to rise from underneath the dough. This signals you’re ready for flippage.
Flatness? Flippage? Am I writing these things?
Oh gracious. It’s late. I should not blog past my bedtime lest I make up obscene words.
Serve it with chickpea soup and you’ve got some serious dinnerfliskin.
I’ve gotta get me some shuteye’n.
Homemade Whole Wheat Naan
- 1 .25 ounce package active dry yeast
- 1 ½ cups very warm water
- 2 tablespoons maple syrup
- 2 teaspoons salt
- 2-3 cups whole wheat pastry flour + and additional cup or so for kneading
- nonstick olive oil cooking spray
- In a large bowl, combine the water and yeast. Whisk in the maple syrup. Allow mixture to sit for 3-5 minutes. Then, whisk in the salt, and stir in just enough flour with a wooden spoon to form a dough that follows the spoon around the bowl. Sprinkle more flour, if needed onto the dough if needed to keep it from sticking while you knead it lightly in the bowl.
- Cover and set aside for 1 hour.
- Head a large skillet to medium heat. Spray with nonstick olive oil cooking spray. Generously cover a clean work surface with flour, then pull the dough off in golf-ball sized pieces. Roll each piece of dough in the flour, then use a rolling pin to roll it about ¼" in thickness. Transfer to your hot skillet, cook until golden brown (about 60-90 seconds_, then flip with a pair of tongs and allow the other side of your naan to cook until golden brown (about 60 seconds more).
- Pair with Cheeky Kitchen's Curried Chickpea Soup for the ultimate comfort meal!
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