Whole Wheat Tandoori Naan

Ingredients

• 1.5 cup Whole Wheat Flour (Atta)
• 1.5 tsp Baking Powder
• Baking Soda (a pinch)
• 2 tbsp Yoghurt
• 2 tsp Ghee
• Water (as needed to knead a soft dough)

Steps

1. 1

   In a large mixing bowl, combine the whole wheat flour, baking powder, and baking soda.

2. 2

   Add the yoghurt and ghee to the dry ingredients.

3. 3

   Gradually add water and knead into a soft, smooth dough.

4. 4

   Cover the dough and let it rest for a minimum of 1 hour, though 2 to 3 hours is ideal for the best texture.

5. 5

   When ready to cook, preheat a tawa (griddle) over high heat for at least 7 to 8 minutes until it is super hot.

6. 6

   Divide the dough into 5 or 6 medium-sized portions and roll each into a naan shape.

7. 7

   Apply a generous amount of water to the back of the rolled naan; this is essential for the dough to stick to the tawa and cook properly from the bottom.

8. 8

   Place the naan (water-side down) onto the hot tawa. Once bubbles appear, flip the tawa over the direct flame to cook the top side until charred and golden.

Notes

Vishesh Tippani (Special Tips): 1) Resting the dough is very important. Minimum 1 hour, ideal is 3 hours. 2) The Tawa should be SUPER hot. Heat it for at least 7 to 8 minutes. 3) Applying water at the back of the Roti is key for it to stick properly. This will also ensure that it cooks well even from the bottom.

Nutrition per serving

• IndianFood
• Naan
• Flatbread
• Vegetarian
• Whole Wheat
• Dhaba Style
• Main Course
• Side Dish