Friday, May 13, 2011

Garlic Rosemary Whole Wheat Naan Recipe


A few weeks ago I stumbled across this website: 100 Days of Real Food

If you aren't familiar with it, you should totally go check it out. It's a blog dedicated to encouraging others to eat "real food" by providing recipes, meal plans, weekly and other challenges. For health reasons, I've decided to become a real food person. We've always eaten pretty darn healthy (minus my baking urges) but I know we have room for improvement.

Right now I'm tackling eliminating granulated white sugar, soda, and white flour while adding more organic fruits and vegetables. So you're going to start seeing more and more healthy recipes, including healthy baked goods, on here.

I hope that's cool.

Anyhow, my husband and I love naan - dipped in hummus, as a pizza crust, as a falafel wrap, etc. If you've never had it, it's a wonderful flat bread used primarily in Southern Indian cuisine. I could eat it every day and never get tired of it. 



In a bowl combine yeast, warm water and honey. When the yeast begins "blooming" or bubbling, add in an egg, warm yogurt, minced garlic and rosemary.


Now mix in salt and whole wheat flour.


When it becomes hard to stir, plop the dough onto a floured surface and knead away until the dough becomes somewhat elastic - about five minutes.

Allow the dough to rest in a warm area, covered with a clean towel, for an hour.


Then form it into balls. Allow to rest for another 30 minutes.

Drizzle each ball with olive oil.




And roll it out on a lightly floured surface. You want to get it pretty darn thin, about the thickness of a tortilla.


Place it in a screaming hot cast-iron skillet or griddle. After a minute, you'll start to see bubbles forming. Don't pop them! These are lovely and we want them. When the bottom is golden brown, flip it and cook on the other side until it is golden brown as well.



Yum!

The garlic and the rosemary add such a lovely background flavor to this flatbread. However, if by some tragedy you aren't a fan of garlic or rosemary, you can omit them and still end up with a fantastic bread.

The next time I make these I'm going to double the recipe and freeze a bunch of the cooked naan so that way I can pull it out and have a naan and hummus snack more often. :)


Garlic Rosemary Whole Wheat Naan

2 1/2 tsp. yeast
1 cup warm water
2-3 tbsp. honey
1/3 c. warm plain yogurt (you can use the greek style if you want)
1 egg
3 cloves of garlic, minced
2 tsp. dried rosemary (or 1 tsp. of fresh)
2 tsp. salt
4 cups whole wheat flour
olive oil

In a large bowl, combine yeast, water and honey. Allow to sit for 3-5 minutes or until the yeast begins to "bloom" by expanding in a bubble-like shape. Add in the yogurt, egg, garlic and rosemary. Pour in the salt and whole wheat flour and stir to combine. 

Place the dough on a lightly floured surface and knead it for five minutes. Place the dough back in the bowl and cover it was a clean towel. Set it in a warm place and allow it to rise for one hour.

Form the dough into balls and allow to rest for another 30 minutes. Then drizzle each ball with olive oil and roll it out to tortilla-like thickness. Heat a cast-iron skillet or griddle to piping hot. Place each raw naan onto it and cook for 2-3 minutes per side, until golden brown, flipping after bubbles begin to form on the top. 


*This post is linked to $5 Dinner Challenge.

2 comments:

  1. This looks wonderful. I have had roasted garlic Naan once and it was really good. I will have to try this recipe.

    ReplyDelete
  2. So glad you told me about 100 days--and this recipe looks good. You know I'm a sucker for bread and hummus!

    ReplyDelete

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