I blame it ALL on this Garlic Naan.
I had seen a photo of it on Tasty Kitchen awhile back and I’ve been obsessed with it every since. And when I finally got the chance to try it, I went nuts–I was out of control! I went from making just one dish to creating a full blown Indian dinner! I guess I figured if I was going to take the effort to make Naan, I better go the extra mile to make some dishes to enjoy with it. 🙂
But perhaps now would be a good time to mention the fact that I’ve never really cooked Indian food before—so it was going to be quite a FoodVenture! The next few posts will be recounting the dishes I created and how it all came together.
But let’s turn our focus back to the Naan.
Jessica from How Sweet It Is did a really great job covering Homemade Naan from Indian Simmer. The only thing I did different was that I used a stove top grill to cook the first side of the Naan before cooking the other side on an open flame. I would have definitely preferred to use a cast iron skillet per the instructions but have yet to replace my skillet that had rusted—-REALLY rusted. Eeew. And if you’re wondering, using an enamel-coated cast iron skillet won’t work either. Yup, I tried it.
But when everything was finished, I had really mixed feelings about the Naan. They did puff up pretty well when cooked over the open flame and were ok when I tasted them right away. But once they cooled, I found that the dough became really tough and loss some flavor. I’m not sure if it was due to my use of Whole Wheat Pastry Flour or if I overworked the dough prior to cooking it. When we warmed them up later on, they became pretty hard and crunchy—-in fact, it was more cracker-like than puffy Naan.
Still, I’m glad I gave it a go. I will DEFINITELY try this recipe again when I finally get my hands on a cast iron skillet because I think it would definitely improve the texture. I’ll also try it with AP Flour in hopes of getting a lighter product.
So even though this Garlic Naan didn’t work out so well for me this time, it did give me the motivation to create an entire Indian feast!
**Next Post: Chicken Tikka Masala!
Whole Wheat Garlic Naan
From Indian Simmer
2 cups Wheat Flour (or AP Flour)
¾ teaspoons Baking Powder
½ teaspoons Baking Soda
½ teaspoons Sugar
¼ teaspoons Salt
½ cups Warm Milk
½ cups Yogurt
½ Tablespoons Oil, As Needed
Additional Optional Herbs And Seasonings To Flavor The Naan (See Note Below)
Note: The ingredient list includes the ingredients for the dough. You can flavor your naan with all kinds of herbs. I made cumin naan, garlic naan, butter naan, and some topped with cilantro.
Mix all the dry ingredients together and make a well of flour.
Mix milk and yogurt together and pour half of it into the well and slowly combine it together.
I don’t think there’s an exact amount of liquid that should be added to the exact amount of flour to make a perfect dough. So what I do is continue adding liquid slowly and combining it all together slowly until a soft dough is made. The dough should be soft enough for you to be able to dig your finger into it without applying any pressure. If dough sticks to your hand too much, then use little bit of oil on your hands and then punch into the dough.
Cover with a damp cloth and let it sit in a warm place for at least 2 hours.
After a few hours, dust your working board, take out the dough and knead it for about 2-3 minutes. Divide the dough into smaller balls (in this case you should get about 8 balls to make naans).
Dust the board again and flatten the balls to make bread that is a little thick and elongated.
Now sprinkle one side of the bread with your desired flavor. I made cumin, minced garlic, chopped cilantro and some simple butter naans.
Brush the other side with water.
Heat a thick-bottomed skillet or a wok or any heavy-bottomed pan with a lid. Once it is nicely hot, place the naan wet side down (it will stick) and cover it with a lid.
Let it cook for about 30 seconds or until you see bubbles on it. Now cook the other side of the naan over a direct flame on the burner with the help of tongs. When you see some charred brown spots then you know that the naan is done.
Smother a good amount of butter on your naans and when you taste them, you’ll know what a peaceful life means!
14 thoughts on “Whole Wheat Garlic Naan…..Where it all started.”
Kudos for giving it a try. I always try to sub WW for AP and have found starting with 1/2 and 1/2 (WW and AP) usually is successful and then I try increasing the amount of WW until I pass the point of success.
Can’t wait to see the other Indian dishes. I would love to cook more Indian at home but am intimidated by the ingredient lists!
Alohas Susie! You’ve got a great approach to substituting WW and AP flours. I think I was just a tad too gung-ho and went big with WW this time 🙂 I’ll def. try it again though!
Cheers and thanks for stopping in!
I love naan. I have had the same problem with it getting tough once it cools down. I think that’s just it’s nature because it seems to do that at restaurants too.
Hi There! Thanks for checking out this post! I just saw your post on “Babymoon” and love it! My brother and his wife did one—they went to St. Johns and I thought it was a great idea. Have a wonderful time!
Ooooh! You’re gonna make me very popular in my house with this recipe! Thanks for sharing. Looking forward to your other Indian food posts 🙂
Hello!!! If possible, be sure to cook one side on an open flame—it made a HUGE difference and really puffed up the naan 🙂
I love Naan. Definitely going to give this recipe a try, looks like they came out great.
This naan looks perfect! I’ll have to give it a try. Thanks for tips on cooking it on a cast iron skillet. I don’t have one, but I’ll cruise over to my boyfriend’s house and use his!
yum. this would make an excellent to go lunch, stuffed with some chicken/veggies/etc.
Hi Naam; este pan es delicioso, se debe comer en el momento caliente, pero a veces me sobra y lo dejo dentro de una bolsa de plástico, para que no pierda humedad y a la nevera bien cerrado y dos días si que dura , luego calentarlo al horno con un vaso de agua que haga un poco de vapor y como recien hecho . Yo no sé si tambien tiene algo que ver la receta , te dejo la receta que yo hago http://www.pepekitchen.com/articulo/pan-naan-con-yogurt-y-ajo-receta-paso-a-paso/ tambien tiene recetas hindú fantásticas. Sigue así de divina . Besitos
Hey im indian and naan actually shoukd stay fluffy. It does not get hard the next day usually. You should try this recipe its simular to naan http://www.vegrecipesofindia.com/kulcha/
Thanks for the tip!