Home made Whole Wheat Naan

Serving: 7 small naans (2 adults)

Ingredients:

Whole Wheat Flour 1 1/2 cup

Refined flour (maida) 1 tbsp (optional)

Salt to taste

Curd 2 tbsp

Baking powder 1 tsp

Warm milk 3/4th cup (for kneading)

Oil 1/2 tsp

Ghee for frying

Nigella seeds (kalonji/ onion seeds) for sprinkling

Method:

In a large mixing bowl, take the wheat flour, maida (if using), salt and baking powder. Loosely mix these ingredients. Add the curd and mix using finger tips so as to blend the curd into the entire flour. Next knead the dough with warm milk. Take care to not over knead the dough. Cover the kneaded dough with a layer of 1/2 tsp oil and cover with either a damp cloth or lid and keep it in a warm place for atleast 45 mins (best to keep up to 2 hours).

For making the naans, divide the dough into 7 equal parts. Take a ball of dough and using flour for dusting, roll it into oblong shaped naans. I like making slightly thin naans than the thicker variety as the thin naans will cook faster on the home stove. Heat the pan and put the naan over it. Use medium flame. Once you see bubbles on the base of naan, flip it and apply ghee and sprinkle some nigella seeds over it. Once the other side of naan is also cooked flip it once more and repeat the ghee and nigella seeds application for the other side. Ensure that naan remains soft and is cooked through before taking off the pan.

Serve with your favourite sabji's.