Grilled Whole Wheat Naan.

It’s Friday and I’m starting to think that instead of me cooking and baking today I should be fashioning an ark!  We’ve been having quite a bit of rain, which I normally don’t mind, but now it’s impacting my running schedule which makes me antsy.  So after my trip to the gym, I came home and starting prepping for our homecoming dinner party tomorrow night and planning for our pizza night (our tradition) tonight.  I wanted to make a whole wheat naan (I have another naan recipe here) but wanted a really thin version for my pizza crust tonight.  This version is quite easy, took no time to whip up and is a modification on a traditional naan that  is cooked in a tandoor oven.

Ingredients:

1.25 cups of whole wheat flour (I used King Arthur) plus additional for rolling out
1/2 teaspoon of baking powder
1/4 teaspoon of salt
2/3 cup of plain low fat or non fat  Greek yogurt (if the dough is too dry add a tiny bit of additional yogurt)

Directions:

Place your cast iron griddle pan or non stick pan over a medium flame to get the pan nice and hot.  Don’t add oil or other fats as they aren’t necessary.  In your stand mixer or a bowl working with your hands, add all of the ingredients together.  Knead the dough, adding additional flour so that the dough doesn’t stick to your hands/board.  Work the dough for about 4 minutes or so.  Let it rest for about 5 minutes. Meanwhile, turn the flame down to a low/medium.  Separate the dough into 4 balls.  Roll out the dough to about 1/4 of an inch thick.  Then gently place on the grill/griddle or pan.  Check it after about a minute to ensure that the dough is browning up nicely (see photo).  Avoid burning but random brown areas are typical.  Flip the bread over – the dough will puff up.  Using the back of a spatula, press the dough down.  Cook until the other side is nicely browned.  Remove and wrap in a towel to keep moist.

You can brush with garlic oil, ghee or butter.  We will be using this for pizza crust – topping and re-baking until my toppings are melted nicely.

 

 

 

— Knead to Cook