No Indian meal without Naan! I could go without the basmati rice. I often do eat my Indian curries without basmati rice. Don’t get me wrong, I really like basmati rice, it’s my favorite kind of rice. But Naan bread is just SO much better! So when I do have the choice – rice or naan, it’s gonna be Naan! A lot of Naan!
If you want to be really authentic: Try to eat your indian meal using the naan bread the grap the veggies and suck up the sauce. No knife, fork or spoon needed! Okay, that’s for pros. Might be easier than chop sticks, though.
My twist on Naan bread was to use whole wheat flour. It fills you up and makes you feel much better. I also prefer the hearty flavor! However, feel free to use either whole wheat flour or just normal white flour – it both works in this recipe. Just keep in mind that whole wheat flour need a little bit more liquid than white flour.
inspired by “The Lotus and the Artichoke” (have a look – it’s a great website and a unique approach)
- 1/2 package dry yeast (or 20g fresh yeast)
- 1/2 tsp sugar
- 1 Tbs warm water
- 1 3/4 cups / 220 g wholewheat pastry flour (Germany: Weizenmehl 1050)
- 1/2 tsp salt
- 3 Tbs soy yogurt
- 2 Tbs water or soy milk
- 2 Tbs oil
Whisk yeast, sugar, warm water in a small bowl. Let it rest and rise for 10 min. Combine flour and salt in a large bowl. Mix soy yogurt, soy milk, oil in another small bowl and add this to the yeast-water mixture. Add combined wet ingredients to dry mix in large bowl. Fold, mix well. Knead for 5-7 minutes until dough is soft and rubbery. You can add slightly more water or flour if needed. The dough should form well and not be sticky. Cover dough and let it rise in a warm place for 2-4 hours.
Heat a large pan on high heat. Separate the dough into 4 different pieces and form long, oval naans. Cook dough in the pan. Each side should cook 4-5 min on high heat. Once there are brown spots and bubbles on each side, this delicious bread is done!
I am getting hungry by looking at it. And so does my little zoo right here…
So, it’s your turn. What’s your favorite part about indian food?
Coming up: Navratan Korma and Mango Lassi!