A perfect, soft restaurant style naan has been pending for a long time and even after getting multiple requests it never made it in my to-do list. Finally, the day has arrived to fulfil the requests of all the lovely readers who requested for it. As you all know, naans are usually made using Maida(all-purpose flour) in restaurants and dhabas. But, I opted to make it using whole wheat flour for healthier and tastier version. So, here is the recipe of best ever Whole Wheat Kasuri Naan, in fact, I would call it instant naan which will be ready in less time as compared to yeast version. I made good use of roasted kasuri methi along with ajwain to make it more flavourful to satiate the cravings of warmth and comfort in hazy winter days. If you wish, you can use any other herbs or seasonings of your choice.
Whole wheat kasuri naan embraces any curries stupendously, be it a Dal Makhni or Kali Dal Gosht, Shahi Paneer or Badami Gosht, Kadhai paneer or Kadhai Chicken. Do follow the steps of the recipe to the ’T’ and I can vouch for it to be the best ever naan you can make at home 🙂
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1&1/2 cups, whole wheat flour
1/2 cup, yogurt, whisked
1/2 teaspoon, sugar
1 teaspoon, soda
3/4 teaspoon, ajwain
1&1/2 teaspoon, kasuri methi, lightly roasted and coarsely crushed
2 tablespoon oil
A mix of sesame seeds and nigella seeds(kalonji) for sprinkling( I have used Black sesame seeds also)
Ghee or butter to to top while serving
In a large bowl, combine, flour, yoghurt, kasuri methi, salt, sugar, soda, ajwain and mix well
Gradually add little warm water and start kneading the dough. Do not add too much water at a time.
Knead the dough for good 4-5 minutes.
Dough should be soft and smooth
Cover the dough with damp cotton and keep it in a warm for place for at least an hour
Heat the griddle and divide the dough into equal parts depending upon the size of the naan you prefer to make.
Take one ball, sprinkle the mix of sesame seeds on the ball.
Grease the platform well and start pressing the ball with your fingers to make it in an oval shape or any shape you prefer. The thickness of the naan should be around 6-7 mm. You may use the rolling pin to roll the naan.
Carefully flip the naan and brush it with water.
Now, place the naan on the hot griddle with the watered side on the griddle. This ensures that naan sticks well on the griddle
Cover the naan with a lid and let it cook for 1/2 a minute
Take off the lid and turn the griddle upside down such that the top side of the naan is on direct flame. Allow it to get a charred appearance which will also help the naan to get cooked well.
Take it off the griddle. Dress it with ghee or blob of butter and serve hot with any curry of your choice.