You’d think using whole wheat dough would weight these beauties down and make them less superior to their white flour counterparts.
You’d be wrong.
When I was making my lentil stew, all I could think of was dipping a nice warm piece of naan into it; but I didn’t have any. And because I’ve been without work for a while, I didn’t want to spare the extra moolah to go out and buy any.
I poked around and found the best recipe so I could make it for a fraction of the cost at home.
Through my trials of using yeast and whole wheat flour, I’ve found not all products are created equal. Some brands of flour will rise better than others, but as long as your yeast is still alive, it doesn’t effect the tastiness of the bread; just the final “puffed” appearance.
You Will Need:
- 2 cups whole wheat flour
- 1 1/2t active dry yeast
- 1t sugar
- pinch salt
- 3/4c warm water somewhere around 110F, but think warm… NOT HOT bath water
- 2T yoghurt
- seasonings to taste I used coconut oil, salt, dried parsley, and minced garlic
- In a large bowl or in a stand mixed fitted with a dough hook, mix together the flour, yeast, sugar and salt.
- Add the yoghurt and slowly begin adding the warm water until a dough starts to form; kneading for about 3-4 minutes until you get a nice smooth texture. If it still sticks to your hands, add some flour to it a little at a time until it no longer sticks.
- Cover the bowl and leave it in a warm place to rise; about 2 hours until its doubled in size. Then portion into 6 dough balls and allow to rest another 5-10 minutes.
- Heat a skillet over medium heat and spray lightly with oil. On a well floured surface, roll out the dough balls until their about 1/4″ thick and cook on the hot skillet for about 1-2 minutes on each side; spraying the pan with oil between each piece.
Season as desired and serve warm with your favourite stew, Indian cuisine or use it for a pizza! The possibilities are endless!
Here are just a few other recipes this would pair well with: