Namas-Naan Nirvana
Naan is a flatbread that is popular in India and other parts of South Asia. It is typically made with a combination of wheat flour, yogurt, and water, and cooked in a tandoor oven. This recipe for Namas-Naan Nirvana is a bit different, in that it uses whole wheat flour and is cooked in a skillet. The result is a naan that is soft and fluffy on the inside, and slightly crispy on the outside.
Naan is one of the most popular flatbreads in the world, and it's easy to see why. It's soft, fluffy, and has a slightly crispy exterior that makes it perfect for dipping in curries, soups, and other dishes. Naan is traditionally made in a tandoor oven, but it can also be made in a skillet or on a griddle. This recipe for Namas-Naan Nirvana is a bit different, in that it uses whole wheat flour and is cooked in a skillet. The result is a naan that is still soft and fluffy, but has a bit more of a nutty flavor and a slightly denser texture.
Namas-Naan Nirvana Namas-Naan Nirvana Namas-Naan Nirvana Namas-Naan Nirvana
Prep time: 15 | Cook time: 10 | Serves: 4
Ingredients
  • 1 cup warm water
  • 1 tablespoon sugar
  • 1 teaspoon active dry yeast
  • 2 cups whole wheat flour
  • 1 teaspoon coriander
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Instructions
  1. In the bowl of a stand mixer fitted with a paddle attachment, dissolve the sugar in the warm water. Add the yeast and let it stand until foamy, about 5 minutes.
  2. Add the flour, coriander, cumin, baking soda, and salt to the bowl and mix until a dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour.
  5. Punch down the dough and divide it into 8 equal pieces.
  6. Roll out each piece of dough into a thin oval shape.
  7. Heat a large skillet or griddle over medium heat.
  8. Cook the naan for 1-2 minutes per side, or until it is golden brown and puffed up.
Why It Works
  • The warm water helps to activate the yeast, which is what gives the naan its rise.
  • The whole wheat flour gives the naan a bit more flavor and a slightly denser texture.
  • The coriander and cumin seeds add a bit of spice and flavor to the naan.
  • The baking soda helps to give the naan a bit of a rise.
  • The salt helps to balance the flavors of the naan.