Naan: Wheat and oats without yeast
Naan is a leavened bread made using all purpose flour. It can be made using yeast and also without the yeast. Today’s recipe is without yeast. I mostly use whole wheat flour for all my rotis/Paratha but this time i used powdered oats with whole wheat flour.
I love that the whole wheat flour makes this a little bit chewier than normal but also makes it so much softer and yummy.
Preparation time: 15 minutes
Resting time: 11/2-2 hours
Cooking time: 20 minutes
- Whole wheat flour-1cup
- Powdered oats-1/2cup
- Baking powder-1/2tsp
- Baking soda-1/2tsp
- Natural yogurt-1/2cup
- Olive oil – for toasting naans
- Chopped fresh cilantro
- Sesame seeds
For the dough:
- In a bowl, combine wheat flour, powdered oats, baking powder, baking soda, salt in a large mixing bowl.
- Add yogurt to the dry ingredients, add water little at a time and start mixing until just incorporated.
- Now knead the dough for 4-5 minutes. Transfer to the greased bowl, wrap with the kitchen towel or cling film and let it rest for 1 ½-2 hours.
- After resting time divide the dough into equal balls (depending on whether you want larger naans or smaller) and roll into a slightly oblong shape on a floured surface using a rolling pin about 4-6 inches.
- Over medium heat, heat a tawa/skillet, brush the naan with some olive oil and sprinkle some sesame seeds, slightly press using a rolling pin.
- Place the naan on to the hot tawa and cook for a minute or two, until you see bubbles starting to form.
- Flip over and continue to cook on the other side for another 1-2 minutes until dark spots are formed.
- Sprinkle some cilantro/coriander and transfer the naan on to the cooling rack.
Serve with Babycorn Mushroom gravy
- I ground oats in a food processor to the fine powder, oats can be replaced with wheat flour or plain flour can also be used alternatively.