Whole Wheat Tandoori Naan

Name: Whole Wheat Tandoori Naan
Total time: 1200 s
Yield: Serves 4 servings
Ingredients: 1 1/2 cups whole wheat flour (about 180 grams); 1/2 cup all-purpose flour (about 60 grams); Salt, to taste; 1 tablespoon oil; 1/2 cup plain yogurt (about 120 ml); 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; as needed Milk,

Gunjan Gupta @gunjankitchenqueen

Jhansi

Whole wheat naan is much tastier and softer than naan made with all-purpose flour. I always make naan with whole wheat flour. Try my recipe once—it's really delicious!

Gunjan Gupta @gunjankitchenqueen

Jhansi

Whole wheat naan is much tastier and softer than naan made with all-purpose flour. I always make naan with whole wheat flour. Try my recipe once—it's really delicious!

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Ingredients

20 minutes

Serves 4 servings

1 1/2 cupswhole wheat flour (about 180 grams)
1/2 cupall-purpose flour (about 60 grams)
Salt, to taste
1 tablespoonoil
1/2 cupplain yogurt (about 120 ml)
1/2 teaspoonbaking powder
1/2 teaspoonbaking soda
as neededMilk,

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Steps

20 minutes

1

Mix all the ingredients together to make a soft dough. Cover and let it rest for 10 minutes.
2

Divide the dough into portions and roll each one out into a long oval shape using dry flour as needed.
3

Wet one side of the rolled dough with water, then place the wet side down onto a hot skillet over medium heat.
4

When bubbles appear on top, flip the skillet upside down and cook the naan directly over the flame until the bottom is cooked. Brush the top of the naan with ghee or butter and serve.
5

Serve the hot naan brushed with butter alongside Punjabi-style vegetables.