Whole Wheat Naan

A few days ago I posted this recipe for Butter Style Chicken in the slow cooker.  At the end of the recipe, I casually mention that you should serve it with naan.  What I really wanted to say was, “Eat it with naan or you will regret it.”  Or even, “If you don’t eat this with naan, you are dead to me.”

Naan, if you are not familiar with it, is an Indian flatbread that is usually baked in a fire oven.  Tandoori oven actually.  Not having access to one of those, and being a bit leery of cooking near open  flames with a rambunctious 2 year old, I make do with what I have.  A dry pan on the stove works great and while I am sure it can’t even TOUCH the flavor of authentic naan, it works out fine for me and my family.

I replaced some of the flour in it with white whole wheat flour, but feel free to stick with regular ‘ol all-purpose if you like.  This is so wonderfully chewy and yeasty with just a bit of char on it.  Do me a favor and make the chicken and then make this naan to go with it.  Then we can stay friends.

On that same note, I like to do nice things for my friends!  Which is why I am giving away a copy of the fantastic, healthy cookbook, Cooking With Greek Yogurt, by Cassie Johnston.  It is ridiculously easy to put your name in the hat (click here to head to the post), costs nothing, and heck!  You may win!  Just ask the winners of my past giveaways!  Loot actually shows up in your mailbox!  From me!  Sweet deal right?
One Year Ago: Cream Cheese Ice Cream
Two Years Ago: Root Beer Baked Beans & Lime Sherbet Punch
Three Years Ago: Speedy Glazed Salmon

Whole Wheat Naan
Recipe adapted from Half Baked Harvest
This is so great fresh, we never have any leftover.  It is really best eaten right after it is made, but I have heard of other people freezing the extras and then warming it in a low oven.

2 c white flour
2 c white whole wheat flour or whole wheat pastry flour
1 1/2 tsp baking powder
1 tsp baking soda
1 T sugar
1/4 c warm tap water
3/4 tsp active dry yeast
3/4 c warm, low fat milk
1 c nonfat yogurt

Dissolve the sugar in the warm water and add the yeast.  Stir to combine and let the mixture sit and bloom-bubble and grow a bit as the yeast activates!  Meanwhile, combine the flours, baking powder, and baking soda.  Add the warm milk and yogurt to the yeast mixture, combine and stir into the dry ingredients with a fork.  When it starts to stick together, use your hands to gently combine it evenly into a ball.  Do not over work the dough.  Cover with a piece of cellophane and let sit and rise for about an hour or so.  When ready to cook, divide the dough into 8 equal pieces.  I just eyeball it, but you can use a kitchen scale to be 100% accurate.  Place a dry, cast iron pan, or other heavy bottomed skillet, over medium to medium high heat until very hot.  You can even grill it!!  While the pan heats, roll the dough pieces out one by one on a bit of flour.  Traditionally, it should be rolled in to an oval or tear shape, which is fortunate for me because they never seem to turn out round anyway.  Brush both sides of the dough disc with olive oil or grape seed oil.  Toss quickly onto the hot, dry pan and let set, without moving, until it puffs a bit and is good and toasted in spots.  This should only take a minute or two-tops!  Flip it (Careful! Its hot!) and let it toast on the other.  Remove them to a tea towel lined plate and wrap gently to keep warm.  Immediately brushed with butter and dipped in Butter Chicken, Curry, Tikka Masala, or any other saucy dish, may be the best thing you have ever eaten.  Sometimes, I drizzle a piece or two with honey while the butter is melting.  That would make anyones day.