Name: Whole Wheat Naan Bread
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 3 servings
Cuisine: indian
Ingredients: 0.5 cup warm water; 0.25 cup whole wheat flour (or spelt flour); 1.5 tsp active yeast; 0.5 tsp sugar (or maple syrup, optional); 0.25 cup non dairy yogurt (plain unsweetened, at room temp, or 0.25 cup cashew milk mixed with 0.5 tsp vinegar, or mashed very ripe avocado); 1.25 cups whole wheat flour (or a mix of wheat and spelt); 0.5 tsp salt; 0.5 tsp baking powder; 2 tbsp oil (plus more for greasing); null null garam masala; null null garlic powder; null null nutritional yeast; null null cumin; null null fresh herbs; null null minced garlic; null null cilantro (or fresh herbs); null null nigella seeds; null null black sesame seeds; null null vegan butter

Instructions

Show units in method

1

Mix all the ingredients for the sponge: warm water (0.5 cup), whole wheat flour (0.25 cup), active yeast (1.5 tsp), sugar (0.5 tsp), and non dairy yogurt (0.25 cup). Mix well, cover, and let sit for 25-30 minutes in a warm place.
2

Add whole wheat flour (0.75 cup), baking powder (0.5 tsp), salt (0.5 tsp), and oil (2 tbsp) to the sponge. Mix well, adding more [whole wheat flour] (up to cup (0.75)) as needed to form a slightly sticky but cohesive dough. Knead for 2-3 minutes until somewhat smooth. Cover and let rise until almost doubled in size, 1 to 1.5 hours depending on room temperature.
3

Drizzle a few drops of [oil] on the dough and gently bring it together into a smooth ball, using whole wheat flour (1 tbsp) if needed. Divide the dough into 3-4 equal portions and shape into smooth balls. Place on parchment, cover, and let rest for 10-15 minutes. Prepare your skillet and desired toppings meanwhile.
4

Lightly flour a surface. Roll or press each ball into a naan shape, being careful not to press out all the air. Spritz water on top and press in any desired toppings like [minced garlic], [cilantro], [nigella seeds] or [black sesame seeds].
5

Heat a cast iron or heavy-bottom skillet over medium-high heat. Cook each naan for 1-3 minutes per side. Optionally, cover the naan for 0.5 minute during cooking. Brush liberally with [vegan butter] or [oil]. Cover with a towel if not serving immediately. Serve with Indian curries/entrees.