I’m always buying naan, whether from a takeout or the frozen section of the supermarket. It’s a staple in my home. We love us some naan. The soft buttery bread is a little piece of heaven that always complements a good curry or just about any good dish. I make quite a few different types of flat breads but I’ve never made naan, till now. I don’t really know why it took me so long to make homemade naan, but I’ll never buy it out again. My recipe is very simple and a little healthier then most recipes. Hence, the emphasis on “little”. The recipe still uses butter but less then most recipes, and 1 part of whole wheat flour. Now go get yourself a curry and make this naan today!

No-Oven Whole Wheat Naan

Makes 6 naans

2 cups of all-purpose flour, plus more for kneading and rolling.

1 cup of whole wheat flour

2 1/2 teaspoons of yeast active

1 teaspoon of sugar

1/2 teaspoon of salt

1 1/4 cups of lukewarm water

1/4 of Greek style plain yogurt

3 tablespoons of extra virgin olive oil

1 tablespoon of butter

3 tablespoons of fresh cilantro finely chopped

1 clove of garlic minced

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Mix the yeast and sugar with 1/4 cup of the water. Let the yeast bloom for about five minutes. Meanwhile sift the flour and salt, set aside. Add the yogurt and the remaining water to the yeast (after it has bloomed). Mix those ingredients and then add in the flour. Using a mixer with the dough hook, on a low setting mix to a sticky ball of dough forms. On a lightly floured surface need the dough for five minutes, don’t add to much flour while kneading. Oil a bowl with 1 tablespoon of olive oil, add the dough and cover. Let the dough rest for two hours or has doubled in size. In a little pot on the lowest heat setting place the butter and the remaining olive oil with the garlic, bring to a simmer. Turn off the heat and let it cool to room temperature. Then add the butter oil mixture to the cilantro, set aside for later. Place a heavy bottom pan on medium heat. Divided the dough ( after it has risen) into six equal parts. Roll the dough ( on a lightly floured surface) out into circular or oblong shapes, about 1/4 inch thick. Cook the naan for about 1 1/2 minutes ( or till blisters form) then flip and cook for about a minute more. Then place the naan directly on the fire for a few seconds turning. Brush the naan with the oil butter mixture. Repeat with the remaining dough pieces. Enjoy!

Apane bhojan ka aanand len !!