Whole Wheat Naan Bread & Raita
Naan Bread
- 2 cups whole wheat flour
- 1-1/2 teaspoons yeast
- 3/4 cup lukewarm water
- 1 teaspoon sugar
- 2 tablespoons plain yogurt
- salt to taste
In a large mixing bowl combine the flour, sugar, salt and yeast. Add yogurt and a little lukewarm water a little at a time and knead to make a smooth dough. Knead 4 to 5 minutes.
Cover the dough and allow it to rest in a warm place for at least 2 hours until it doubles in size. (Make Raita while waiting.)
Once the dough has doubled in size, punch the dough down and knead for a couple of more minutes. Divide into 6-8 portions and allow to rest for 10 minutes.
Dust flour on a working surface and roll them into ovals or circles. Take care not to roll them too thin.
Heat a skillet on medium heat. Place the rolled whole wheat naan over the heated skillet and cook on both sides. You will notice brown spots come on the top and the naans will puff up with air pockets.
Remove from skillet, smear some butter and serve warm.
Serve with raita.
Raita
- 1 cup plain yogurt
- 2 teaspoons red onion finely chopped
- 2 teaspoons cucumber peeled, seeded, and finely chopped
- 1 teaspoon cilantro finely chopped
- 1 teaspoon ground coriander
In a small bowl, mix all the ingredients until combined. Chill in the refrigerator until ready to serve.