The first time I ate naan was many, many years ago at a restaurant. This was before I knew the intricacies of cooking and I was quite fascinated with it. I had no idea how to make it and was always on the prowl for some recipe or the other. I used to painstakingly copy every recipe that came my way- from friends, relatives, well-wishers, and magazines and newspapers. And one day I struck gold. I found the recipe that I was looking for. Since then, I have made a variety of Naans- Plain, butter, garlic, methi, stuffed, mixed fruit, Kashmiri Naan, and many more. Today I will be sharing Garlic Methi Wheat Naan/ Whole Wheat Naan Recipe/ Wholemeal Garlic Methi ( Fenugreek) Naan, which is an easy recipe and a much-loved bread in my household. You can pair it with practically anything you like and even eat it plain. Try it and see. You are sure to love it!
A short video on how to make Naan. Use a grill pan to get the charred effect.
21/2 cups wholemeal/whole wheat flour; 1/4 cup yogurt: 1/2 cup warm water; 1 tsp salt; 1 tsp sugar; 2 tsp dry instant yeast; 1tbsp olive oil.
Mix all ingredients except water together. Add water little by little to make a smooth, soft dough. Add more water only if required. Knead 5 minutes in a stand mixer. Cover and leave to rise 2 hours. Divide into 12 portions and roll into Naans. Rest 20 minutes.
Cook on the stovetop.
It came out really well. We made it today for lunch.
NB: You could partially cook the Naans, cool them completely, pack in zip-lock bags, or wrap them in foil and freeze. Use as and when desired after bringing to room temperature and warming.
It gives me great pleasure when my friends and followers try out my recipes and send me their images. The following images are from Magda from Poland who attended my classes a couple of years ago and is still in touch with me.
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