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Whole Wheat Naan – bread machine makes it simple

Homemade Whole Wheat Naan

Homemade Whole Wheat Naan

When I first started making homemade naan several years ago I did the mixing and kneading by hand.  It’s a bit of work to say the least.  But, now I let the bread machine do the work.  You’ll need to “trick it” to get the job done but it does an excellent job.  A stand mixer would perform equally well not doubt – as long as it can handle making heavy bread dough.

So, what’s the “trick”?  Well, a standard bread machine cycle won’t kneed the dough well enough – so you need to put it through the initial mixing and kneading cycle a few times.  I usually find it’s three cycles on my double paddle machine – but your mileage may vary.  But the result you want to achieve is the same slightly shiny stretchy dough.

Whole wheat naan on baking sheet

Whole wheat naan on baking sheet

Apart from the need to put the bread machine on the dough cycle and reset it twice – allowing it to continue with the full dough cycle on the third go – making awesome whole wheat naan is easy and fast.  It’s a great way to accompany Indian food such as the slow-cooker butter chicken we posted.  Like the butter chicken you can prepare your naan dough the day before and if you don’t bake it right away you can put it in a ziplock bag in the refrigerator until you roll it out and bake it the next evening, so the two make a great pair – folks won’t believe you didn’t take the day off to slave in the kitchen when you put a meal like this in-front of them.

Finally, there are a bunch of ways to bake your naan.   You can do it on a skillet or frypan on the stove top – flipping it over to finish both sides,  you can make it in the pizza oven, or you can bake it on an overturned cookie sheet either in the oven or on the gas bbq.  I usually favor the oven method since it allows me to bake the half dozen naan all at once, rather than doing one or two at a time.  You still will need to flip them over halfway thorough the baking process even in the oven.   The actual baking time is under ten minutes total.

In the time that it takes me to roll out the naan, the oven to heat up to temperature and the naan to then bake is just about what it takes for the rice to finish cooking and the table to be prepped – a pretty efficient meal plan all told.

Give it a try and you’ll be all smiles.  Click on the show title for the full recipe.

Whole Wheat Naan - bread machine makes it simple
Print Recipe
Servings Prep Time
6 pieces of naan 20 minutes
Cook Time Passive Time
10 minutes 1.5 hours
Servings Prep Time
6 pieces of naan 20 minutes
Cook Time Passive Time
10 minutes 1.5 hours
Whole Wheat Naan - bread machine makes it simple
Print Recipe
Servings Prep Time
6 pieces of naan 20 minutes
Cook Time Passive Time
10 minutes 1.5 hours
Servings Prep Time
6 pieces of naan 20 minutes
Cook Time Passive Time
10 minutes 1.5 hours
Ingredients
Servings: pieces of naan
Instructions
  1. Put the dry ingredients in the bread machine bowl and mix them manually to evenly distribute the yeast, salt and baking powder
  2. Mix the liquid ingredients (butter, milk, yogurt, egg) in a bowl, having first melted and warmed the butter, milk and yogurt.
  3. Add the liquid ingredients to the bread machine bowl and put the machine on the dough cycle. When the first mix and kneed cycle is completed reset the machine and put it through the same mix and kneed cycle again. I generally find that I need to repeat this step a total of three times before the dough is smooth and elastic. At that point allow the dough cycle to continue.
  4. With the dough cycle finished you can either bake the naan right away or put the dough in a ziplock in the fridge until the next day.
  5. When you want to bake the naan turn the oven onto 450F and while the oven is preheating divide the dough into six pieces and roll it into oblongs about 3/8" thick. Place these on onverturned baking sheets and bake when the oven comes up to temperature for about 3 to 5 minutes and then flip them over and return to the oven for a similar time. Cool slightly, brush with olive oil if you like and enjoy! While best hot, once cooled they can be kept in a ziplock bag for a couple of days.
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