Whole Wheat Naan Bread with Yogurt and Za'atar
Naan bread, but healthier! I made this whole wheat naan bread with 75% wheat flour and it turned out so delicious! I was surprised that the wheat flour didn't compromise the taste of this, pleasantly surprised! My whole wheat naan bread is seasoned with Arabic Za'atar, but you can use anything you like on top such as garlic!
Equipment
- Old towel
- cast iron skillet
Ingredients
- ¼ cup cashew milk
- 2 ¼ teaspoon active dry yeast
- ½ tablespoon sugar
- 2 ½ cups whole wheat flour
- ½ cup all-purpose flour for 100% whole wheat naan, use ½ cup whole wheat flour
- ¼ teaspoon baking powder (aluminum free)
- 1 ½ tsp sea salt
- 1 cup plain Greek yogurt or any type of plain yogurt
- 2 tablespoon olive oil
- butter or high heat oil for cooing naan on cast iron
- sesame seeds or mixed arabic spices
Instructions
- Start by warming your milk. It should be just warmer than room temperature. If it is too hot, it will kill the yeast! (it should be ~105-110 degrees F)
- Whisk the yeast and sugar into the warm milk. Let it sit for ~10-20 minutes to activate.
- In another bowl, combine the flour, baking powder, and salt.
- Form a well in the middle of the flour mixture. Add the yeast mixture and yogurt in the middle. Stir to combine. You may have to use your hands to work in all the flour.
- Knead the dough until it has come together. It will be sticky & this is good!
- Place the dough in a bowl coated with olive oil. Flip once to coat both sides. Cover the bowl with a towel and let it rise ~1-2 hours. It should be approximately double in size.
- Once it has risen, divide the dough into 10-12 balls. Heat an iron skillet over medium heat (you will likely reduce it to low once it has heated up).
- Roll each piece of naan bread with a rolling pin. You can flour the surface, but make sure you shake off the excess flour before cooking it. The thinner you roll it the less chewy it will be. So, experiment with thickness!
- Melt some high heat oil like avocado oil or butter.
- Place your naan on the skillet. Once the bubbles have formed (usually takes less than 1 minutes), flip it and cook the other side just until it is browned (30 seconds- 1 minutes).
- Remove it from the skillet and brush it with olive oil and sprinkle with seeds if desired.
- These store well covered at room temperature for up to 2 days. Store them in the freezer if you want to save them for later!
Notes
Nutrition facts for any recipe on thehintofrosemary is only an estimate and may vary based on the specific ingredients you choose.
Nutrition
Serving: 1whole wheat naan breadCalories: 148kcalCarbohydrates: 24gProtein: 8gFat: 2.9gSaturated Fat: 0.3gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 2gCholesterol: 2mgSodium: 291mgPotassium: 151mgFiber: 3gCalcium: 81mgIron: 1.04mg
Tried this recipe?Let us know how it was!