Ingredients
- 1/4 cup plain unsweetened yogurt
- 1 tablespoon baking powder
- 1 1/2 cups lukewarm water, divided, plus more as needed
- 2 cups whole wheat flour
- 2 cups all-purpose flour, plus more for rolling
- 1/3 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon nigella seeds or cumin seeds
- 4-5 cloves garlic, very finely chopped
- 1 tablespoon butter
- Chopped parsley or cilantro for sprinkling (optional)
How to Make
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Step 1: In a small bowl, combine the yogurt, baking powder and 1/3 cup of the warm water and set aside for a minute or two.
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Step 2: In a large mixing bowl, combine the flours, baking soda and salt. Add the yogurt mixture and the remaining water. Knead to make a semi soft dough. If you need more water, add a little at a time. It should not be very sticky or very hard. Once everything comes together to form a smooth dough, place it in an oiled bowl, cover with a damp towel and let rest for at least 10 minutes.
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Step 3: Knead it for a couple of minutes and let rest for another 2 minutes.
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Step 4: Place a nonstick or cast-iron pan (preferred) over medium-high heat and get it really hot. Take a piece of dough the size of a tennis ball and roll it out on a lightly floured countertop to approximately 10 inches. Sprinkle with a few nigella (or cumin) seeds and garlic and roll again to allow the seeds to get stuck to the dough and doesn't fall off while cooking.
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Step 5: Put the naan on the hot griddle and let it cook for 30 - 40 seconds. When you see a few bubbles on top, turn the naan over and cook the other side, 2 - 3 minutes total. Smear some butter on both sides and serve hot or wrap in a cloth and keep warm until ready to serve. Sprinkle with parsley or cilantro, if desired.
We hope you enjoy this recipe!
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