Don’t you love it when a new recipe just delights everyone?
I had a big group of my family coming for dinner, and decided on a curry with all the trimmings. The curry was loaded with lovely local veggies and wild shrimp, a family favorite. Basmati rice, cucumber and winter radish raita, and curried green beans filled out the gaps in the plate. But I needed bread, and of course naan it would have to be. Naan is a traditional Indian bread that is usually cooked on the extremely hot sides of a tandoor oven while the meat is cooking. It has distinctive marks from the bubbles that appear from the intense heat. At best, it is tender and fluffy, even pillowy, and I’ve had some pretty wonderful naan in Indian restaurants. At worst, it is dry and lifeless. Although I never made it before, I was certainly going to give it a try.
So many ideas from which to choose!
The recipes were all over the place ingredient wise. Some used yoghurt, some eggs, there were yeast-free versions, and there was even baking powder in some. Some had all of the above! The thing they almost all had in common was they were made with all white flour, or just a token whole wheat. Being a novice, and not knowing at all what I was doing, I mixed and matched and played around and my very first attempt ignored them all and thought about what I like in a bread.
Let’s try it this way instead
However, I needed to make major adjustments. I swapped out olive oil for the butter, and I used an oat milk rather than dairy. My biggest change was swapping half the flour for a whole grain, white whole wheat, to give them a little more fiber and nutrition. They came out great. The next time I made them, I used 100% King Arthur white whole wheat flour, and used Vermont maple syrup rather than white sugar, and they were just as fluffy and tender. They were a lovely, really soft and delicious naan that ticked all the nutritional boxes in my book. Whole grain, low saturated fat, and with a beautiful texture.
The best recommendation
At the end of the meal, not a crumb left and everyone wanted the recipe. Not bad for a first attempt.
Now, let’s see what else we can do
My most recent batch was frilled up a bit. I chopped up some fresh herbs – thyme, tarragon, and parsley – and imbedded them into the dough while rolling out. After they were done, I brushed them with garlic infused olive oil as suggested in a conversation with Terry Gura at Comfort du Jour. This was a winner all around!
Cast-iron frying pan to the rescue once again
While this delicious bread is traditionally baked in that super-hot tandoor oven. My equipment of choice was my well-seasoned cast-iron frying pan, dry, and heated on highest heat of the burner. It worked like a charm. Lovely bubbles, and a quick ‘bake.’
Yes, it’s that good, and you can do it!
This recipe is easy and fast to put together for a yeast bread. It is very forgiving, tons of fun to make, and you don’t have to serve up an Indian feast to enjoy this! These are so delicious, I can’t image buying naan ever again. It’s that good!
100% Whole Wheat Herbed Naan
The bread:
- 1 tsp. yeast, instant rise or traditional
- ½ cup warm water
- 1 tbsp. dark maple syrup
- 1 ¾ cup plus 2 tbsp. King Arthur organic white whole wheat flour
- ½ tsp. sea salt
- 2 tbsp. beaten egg, or 1 egg white
- 2 tbsp. oat milk
- 2 tbsp. extra virgin olive oil
- 2 tbsp. minced herbs of choice
Garlic oil to brush on:
- 1 clove garlic
- 2 tbsp. extra virgin olive oil
Sprinkle the yeast over the warm water in a small bowl. Add the syrup and let sit until foamy, about 15 to 20 minutes.
In the meantime, measure out the flour and salt into a large bowl. Beat the egg, oat milk, and olive oil in another small bowl. Once the yeast has activated, add that to the flour (hold back two tablespoons) along with the egg mixture. Stir it all up with a wooden spoon just until the dough comes together. If it is so sticky it sticks to your fingers, sprinkle on more of those last two tablespoons of flour. It should feel a bit tacky, but not actually stick onto your fingers. Turn it out onto the counter and knead just a few times to get it smooth.
Rinse out the bowl and grease it, then form the dough into a ball and let it rise covered for an hour or so, or until double in bulk.
Turn out the dough onto a lightly floured board and cut into six fairly even pieces. Take each piece and fold the corners under, the place the dough on a dry, unfloured counter, and using your cupped hand, make circular movements to form into a neat ball. Place them on a lightly floured sheet pan, cover with a towel, and let rest for 20 minutes.
In the meantime, heat the olive oil gently with the garlic clove and set aside.
Heat the cast-iron pan (or a griddle) on highest heat until little whisps appear. Place a dough ball on lightly floured surface, flatten it out with your fingers and sprinkle some herbs on the top. Roll out with a lightly floured rolling pin very thin, about 6” X 8”.
Place in the pan and wait for bubbles to appear. This starts happening in less than a minute or so. Let it cook another half minute, then turn over if browned. Let this cook another 30 seconds, or until the bubbled side is browned. Turn back over and brush with the infused oil. Remove from the pan and finish with the others.
I got into a nice routine where I rolled out the next flat bread when the first was cooking, so the pan kept working the whole time.
Serve as is. Great for dipping in a curry, or filling with something yummy!
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Looks so tasty and no doubt, it is! Thank you, Dorothy!
Joanna
Thank you Joanna! I’ll save you some!
That would be lovely, Dorothy!
Joanna
Always an empty chair!
❤️💕❤️
Applause to the talented chef! I know I repeat myself, but I wish we were neighbors and I could taste test volunteer once in a while. 🙂
You’re not that far away, we’ll have to figure out something!
When you’re not looking, Dorothy, I’m going to sneak in your kitchen and grab a couple of these. 😋🌿
Ah, that’s alright! I’ll just make more!
Boy oh boy, do those look good! Pretty darned good for a first try.
Thank you Thank you! I was pretty pleased with myself Laurie! Usually the first needs more fiddling, but they were scrumptious from the beginning!
You’re the best! 🌷🌿
😇
They look and sound very tasty. I like your use of maple syrup – I do quite like the sweetened taste of a peshwari naan, and am wondering if the maple gives yours a similar flavour?
Thank you! The maple isI very subtle, I was actually thinking of adding a bit more. Can’t leave anything alone!
So much better than store-bought, Dorothy. I do wish, however, that America would go metric because it’s so much easier to measure ingredients.
I’ve been trying to remember to weigh things out, thanks for the reminder!
Particularly with flour, which by volume can vary so much! 😂
What a versatile and tasty Naan! I imagine you could use add herbs that would go with an Italian or Greek dish as well. Love it!
Oh yes Jan! The ideas are limitless. Italian, Greek, Moroccan, Mexican….
I love naan bread and I bet yours with the herbs and maple syrup is amazing!
Jenna
Thank you Jenna! It’s really tasty, and I’m making it again tomorrow to go along with a stew.
Love naan! And this looks like an absolutely dangerous recipe. Can’t wait to try it.
It is a little dangerous! Just by itself, it’s a nice lunch!
These naan look yummy Dorothy!! I think I’ll make these on Sunday along with my chole or chana masala (Indian chick pea curry)
I hope you have as much fun making it as I did. Let me know how it went!
Wow, how gorgeous! And you’ve just made my day. I’ve been so scared about trying to make naan but you’ve made it seem achievable so thanks for that. So pretty.
I was hesitant as well, but since I was making the Indian spread I decided to dive in. I’m so glad! Every single person commented on it, and I’ve made it several times since. So good, and really fun to make.
I love naan, and love the sound of this. It even sounds like a bread I could make!
Fresh bread is always the best. Love the herbs in this one! 🙂
I make lots of bread but never Naan. Your recipe looks like a good one to start with.
Thanks Jovian! It’s really easy, and the dough forgiving. S good place to start.
This is a gorgeous naan! I love that used a hot, hot cast iron skillet in place of the oven. Cheers to a great curry meal with fabulous naan bread.
Velva
Thank you Velva! We enjoyed this greatly! A nice surprise.
I’m drooling over here! That looks so good, and I know your kitchen must have smelled amazing as these were “baking” on the Aga!
Thanks Terrie! The house smelled great! Oh, the aroma of yeast! You know something good is coming!
Your family is sooo lucky! It never crossed my mind to make Naan but using the herbs in the dough has inspired me to try. Thanks for the impetus.
I don’t know what I was afraid of! It’s fun and so delicious!
Every time Dorothy, you knock it out of the park, and your family is so lucky to have you. This is one of my families favorite foods. I buy them ready made at the store and doctor them up. But now, I have the real thing. You will probably hear of my glory in your neck of the woods. Thank you for making us all look so good in the kitchen. Hugs, C
Oh, you’re so sweet! You’re going to have fun with this! My granddaughter has learned how to roll them out and ‘bake’ them in the hot pan. Get those granddaughters involved!
There is nothing like homemade nan bread I just love watching the bubbles appear as they cook yours look very nice Dorothy 🙂 x
Thank you Carol! Watching the bubbles happen is the best part. My granddaughter took over the cooking last time and was delighted to giggles when they appeared!
Aston normally cooks mine they love it watching the bubbles…I am looking for a Thai clay cooking pot which is normally used to cook chickens they hang the chickens around the rim on hooks and the fire is underneath and I have the bright idea that I could cook my bread on the sides just like the Indian chefs do and give tandori a go…so watch space..I’m on the hunt for one 🙂
Great idea, and good luck! My mind is already thinking about my fireplace…
A fireplace …yes! Could be done!
Oh my! I love naan but I never thought of making it at home! Yours look so fluffy and delicious! I’ll save the recipe and try them at the right moment 😉
I had never tried to make before either, but was delighted at how much fun it was and how easy. Good luck Ribana!
These look fantastic!
Thank you Emily! We had such a blast making these!
I’ve tried making naan in a pan and failed many times. But I would try this recipe in an oven. I’d put the breads on baking stones in a very hot oven.
Yum! These sounds absolutely delicious! I would like to reach through the screen and grab one right now!
Bread heaven – yes please!
So good, and really fun to make, especially with someone else!
Wonderful. I do all my cooking with the white whole wheat. I am intrigued to try their new blend which is regeneratively grown. Have you done any baking with it yet?
I haven’t seen it yet, but I’m heading to the mother ship next week! Thanks for the heads up!
Can you feel my envy across the miles? This summer for sure. And my granddaughter is going to check out Dartmouth so maybe sooner.
Well, if you are at Dartmouth, you are about five minutes away!!!!
Yes. Last time we were there we drove over to see the college.
I’ve never thought of adding flavor to nan. And I don’t know why I haven’t. You are one clever cook. Thanks for the idea and the recipe.
Thank you!
I love to tuck flavors in breads, especially herbs. One of our favorites is a simple yeast bread with chives and a bit of Cheddar. So good.
Just bought an enameled cast iron pot for doing my sourdough in, and with a storm coming maybe I can use some discard in your recipe.
Sounds good to me!
I’ve never had whole wheat naan, but it sounds like something I need to try! I like that it has herbs in it too!
I think you’d enjoy the making of it very much. The eating part is pretty good too!
I’ve tried making naan but not with whole wheat. It looks delicious.
Thank you! I hadn’t tried making it before, but it was surprisingly fun and delicious.
what a great idea to make them herbed
It definitely opened up a world of possibilities!
I wish I had the patience to make this. Yeast and me do not agree! I have probably mentioned that something always goes wrong with me and yeast cooking. Yet when I was young, I always made my own bread with fresh yeast.
Hmm, maybe you should look at recipes that use the ‘instant’ yeasts that do not have to be bloomed? There are lots of recipes out there, you just add the yeast with the dry ingredients, very simple and no worries about killing or not activating the yeast.
Okay. I will keep an eye out for those recipes, Dorothy.
Good luck!