WHOLE WHEAT AND CORIANDER NAAN

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This recipe is for my sister. I tried explaining this recipe to her so many times and just grew tired :( My little sis though very smart is still not able to grasp when I say what she needs to do with the yeast when we talk over the phone. She too has a very good blog, do check her blog. It is an interesting blog overall. I am not including her blog link here since I didn’t ask her permission for this but she is sure to get mad after reading this and will post her comments here in the comments section. You can follow her link from there ;)

Coming on to the recipe, I am also a relatively newbie with rotis and naans. I make chapathis very often for lunch and sometimes naans made with whole wheat flour. I usually make naans on stove top rather than oven. I feel the naans turn out softer that way. I have used white whole wheat flour here. White whole wheat flour is good for baking, especially when mixed with yeast. This is the basic recipe I follow for making naan. I usually use milk for raising the yeast rather than adding sugar to warm water. This is healthy and the naans are also very soft when milk is added to the dough. For garlic and butter naans, I usually coat the naan with low-fat butter and sprinkle some crushed roasted garlic chips in the end.

INGREDIENTS:

1. White whole wheat flour, around 2 cups.

2. Yeast, 1-1/2 teaspoon.

3. Salt, ½ teaspoon.

4. Oil, 1 tablespoon.

5. Milk, 1 cup. (Nonfat milk too works perfect here).

5. Cilantro, ½ cup, chopped.

PREPARATION:

Warm the milk in microwave or stove top. The milk should just warm enough to the touch. Very hot liquid can kill the yeast and if cold liquid is used, the yeast will not raise. Add the yeast to the warm milk, mix it well, and lit it sit for 5 minutes. After 5 minutes, milk will appear frothy. Meanwhile mix the 1-1/2 cup of flour and salt together. Add the chopped cilantro and pour the milk over the flour and start mixing. Add extra flour if the dough is too sticky and then add a teaspoon of oil and knead the dough for 10 minutes. The dough should be soft and pliable. Add another teaspoon of oil on top of the dough, cover it with a wet cloth and let it sit for 1 hour. After 1 hour, the dough should have raised about half of its original size. Punch it down and knead for another 2 minutes. Then heat a flat-bottomed pan, and start rolling the dough into flat chapathis by taking small balls of the dough. When the pan is hot (it should on high heat), put on a rolled naan into the pan. Flip it after 10 seconds once bubbles start forming on the surface. Add a teaspoon of oil and flip it again after 10 seconds. Keep flipping the naan until it is well done on both sides. Then repeat the same procedure with the other rolled out naans. Serve hot with any curry. TBXGVFEEDPSX