Garlic Naan | Whole Wheat Naan Bread

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 Garlic Naan  Recipe

Whole Wheat Garlic Naan Bread

(Stovetop & Air Fryer/Oven Methods)

Garlic Naan Bread


Naan is a popular Indian flatbread, traditionally baked in wood or coal fired Tandoori ovens. My garlic naan bread recipe; is a spin on the traditional naan recipe. I am sharing a healthier whole wheat version of this tasty and soft flatbread. Garlic naan can be made right on the stovetop in a hot cast-iron skillet or in oven or air fryer. Serve buttery, soft garlic naan with your favourite Indian curries or dips. They make a perfect base for a quick homemade pizza.

 Makes 8 

  • 3 cups - Whole wheat flour/Atta* (see notes) 
  • 1 teaspoon  - Sugar        
  •  1 teaspoon - Salt       
  •  2 teaspoons - Active dry yeast* (see notes)
  •  1/2 cup  - Yogurt                                
  • 1 cup - Water  (divided use) 
  • 1 tablespoon - Oil  
  • 8-10 cloves - Garlic, chopped. 
  • 3 tablespoons - Butter, melted. 
  • 1/2 cup - Fresh cilantro , chopped
Notes*

1. Whole wheat flour:  All purpose flour or bread flour can be used instead of whole wheat flour.  50% each whole wheat and all purpose flour can be used instead of whole wheat flour. I have used whole wheat atta found in Indian grocery stores.
2.Yeast- 1.5 teaspoons of instant yeast can be used instead active dry yeast and can be added to flour directly. No initial blooming of yeast is required.
3. For yeast free version: Replace the yeast with 1.5 teaspoons of baking powder and add it to the flour along with rest of the ingredients.
4. Variations: Add chili flakes to make chili-garlic naan or skip the topping for planning naan.


Step by step video recipe for Garlic Naan:



Method

a.Make and proof the dough.

1.In a large bowl, add 1/2 cup of lukewarm water. Add the sugar and active yeast to the water. Set aside for 10 minutes for yeast to activate. 


2.Once the yeast activates, add the oil, yogurt, flour, and salt. Mix and gradually add the remaining water. The dough should be soft. Knead the dough for 5-6 minutes until smooth.Grease the bowl, cover it, and set it aside.Let the dough rise and double in size in a warm setting (1-1.5 hours).


* If using instant yeast or baking powder, mix it with all dry ingredients and add the yogurt, oil and gradually add water till you get a soft dough.



3. Electric pressure cooker/ Instant pot dough proofing : The dough can be proofed in electric pressure cooker on yogurt mode for 1 hour. Keep the dough in the greased inner pot and cover with a lid. The dough should double in size in 1 hour. 


4. Once doubled in size, knead the dough to remove air pockets. Divide it into 8 potions, sprinkle some flour and roll each dough into an oval. Brush with some water.For plain naan, skip the garlic and cilantro toppings. Top with chopped garlic and cilantro. Lightly roll the dough.






b. Baking the naan bread


1. Stovetop method: apply water to the plain side of naan. Heat a griddle or cast-iron pan on medium high heat. Put the naan with wet side on the griddle. Soon bubbles will start forming. Cook for about 1 minute on medium heat. Flip the naan in the pan and cook on other side. 


2 To cook directly over the flame, flip the pan and cook for a few seconds.Brush with melted butter and naan is ready to serve!






3. Baking method: Pre-heat air fryer at 375ºF(190ºC).  Bake for 4 min. at 375ºF (190ºC) then at 400ºF (205ºC) for 30 sec. Naan should be golden brown and evenly cooked. 


For oven : Pre-heat oven at 475ºF(232ºF). Arrange the prepared naan breads on the baking sheet. Bake for 4-5 min. at 475ºF(232ºC), until golden brown and evenly cooked. Brush the naan bread with melted butter. Serve it with your favorite curry or dip!


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