DietRecipe

Whole Wheat Naan Bread – Vegan Indian Naan Bread Recipe


Whole Wheat Naan Bread. Soft, Amazing 100% Whole Grain Naan flatbread. Butter Naan Recipe. Vegan Soyfree Nutfree Recipe.

Whole Wheat Naan Bread. Soft, Amazing 100% Whole Grain Naan flatbread. Butter Naan Recipe. #Vegan #Soyfree #Nutfree #Recipe #veganricha | VeganRicha.com

Ever Since I posted my Vegan Naan bread recipe (in 2011, gosh it has been that long!), I have wanted to make a 100% whole grain version. And here it is! 

Whole grain flours behave differently, absorb a lot more liquid and need some tricks to ensure that the breads are soft – not dry, airy & not dense and generally pleasing to taste. This wheat Naan recipe is slightly different from a regular Naan. It uses a sponge (a mix of some flour and wet ingredients that sit to hydrate for 25 mins). This extra hydration allows the bread dough to hold more moisture.

Do read the original Naan post for various cooking methods and the tips below to get the best ever result with this Wheat Naan bread. Lets get breading. 

Whole Wheat Naan Bread. Soft, Amazing 100% Whole Grain Naan flatbread. Butter Naan Recipe. #Vegan #Soyfree #Nutfree #Recipe #veganricha | VeganRicha.com

Serve this Naan with this Butter Tofu(so good!), Mushroom Masala, Achari SauceHemp-Tofu in Pasanda SauceInstant Pot Butter Chiken (Soycurls + chickpeas), Palak Tofu – Tofu in Spinach Curry,or any Indian Curries/Entrees.

More Breads from the blog 

Whole Wheat Naan Bread. Soft, Amazing 100% Whole Grain Naan flatbread. Butter Naan Recipe. #Vegan #Soyfree #Nutfree #Recipe #veganricha | VeganRicha.com

Tips to make a great Whole grain Naan

  • Use a wheat flour brand or type that you generally like. Some wheat flours can have a strong flavor (sometimes its because they have gone rancid and old). I prefer to use a mix of spelt and whole wheat as spelt is nuttier and more delicious flavor. 
  • Keep the dough on the sticky side i.e. moist. Too dry a dough means dryer bread as dough loses moisture during cooking.
  • Trail and error are your best friends. Pans, Kitchens, Temperature, flours are all variables that affect whole grain baking/cooking (much more than all purpose flours). Make small breads to check how they are turning out so you can adjust by adding more moisture to the dough(spray water on the dough balls and let them sit for longer), or add more flour if too sticky, or knead the dough a bit for chewier.
  • Whole grain breads loose moisture faster, so spray or brush oil or vegan butter and cover with a towel right after cooking. 

Whole Wheat Naan Bread. Soft, Amazing 100% Whole Grain Naan flatbread. Butter Naan Recipe. #Vegan #Soyfree #Nutfree #Recipe #veganricha | VeganRicha.com

Whole Wheat Naan Bread. Soft, Amazing 100% Whole Grain Naan flatbread. Butter Naan Recipe. #Vegan #Soyfree #Nutfree #Recipe #veganricha | VeganRicha.com

Whole Wheat Naan Bread

Whole Wheat Naan Bread. Soft, Amazing 100% Whole Grain Naan flatbread. Butter Naan Recipe. Vegan Soyfree Nutfree Recipe.

Course: Bread, Side

Cuisine: Indian, Vegan

Keyword: indian naan recipe, naan bread recipe, vegan naan bread, whole grain Naan

Servings: 3

Calories: 275 kcal

Author: Vegan Richa

Ingredients

Sponge:

  • 1/2 cup warm-hot water
  • 1/4 cup whole wheat or spelt flour
  • 1.5 tsp yeast
  • 1/2 tsp sugar or maple syrup , optional
  • 1/4 cup non dairy yogurt at room temp, or use 1/4 cup cashew milk(thick non dairy milk),mixed with 1/2 tsp vinegar, or use mashed very ripe avocado

Naan:

  • 1 to 1.5 cups whole wheat flour , or a mix of wheat and spelt
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 2 tbsp oil plus more for greasing
  • Flavor additions: garam masala , garlic powder, nutritional yeast, cumin, fresh herbs etc
  • toppings: minced garlic, cilantro or fresh herbs, nigella seeds, black sesame seeds, vegan butter etc

Instructions

  1. Mix all the ingredients under sponge in order. Mix well to combine and cover with a towel. Let the sponge sit for 25 – 30 mins in a warm place.

  2. Then add 1 cup flour, baking powder, salt, and add to the sponge bowl. Add oil, mix well. Add more flour as needed to make a somewhat sticky but cohesive mixture. Knead for 2-3 mins to get to a somewhat smooth dough. Cover the bowl with a thick towel and let sit until dough is almost double in size. 1 to 1.5 hour depending on the ambient temperature.

  3. Drizzle a few drops of oil on the dough and spread. Use a tbsp of flour if needed to bring it together into a smooth ball. Divide the dough into 3 or 4 equal portions. Shape into smooth balls. Place the balls on parchment, cover with a towel and let sit for 10-15 mins. Meanwhile prep the skillet, toppings etc.

  4. Use some flour to shape the balls into naans using a rolling pin or just pressing with your hand(lightly so that all the air from the rising dough isnt squeezed out). Spritz water on top and press in any toppings like garlic, cilantro, nigella seeds or other seeds. 

  5. Heat a cast iron or heavy bottom skillet over medium high heat. Cook for 1 to 3 minutes per side. (You can cover the Naan for half a minute during cooking). Brush liberally with vegan butter or oil. Cover with a towel is not serving immediately. Store on the counter for a few hours or refrigerate for upto a week or freeze for month. For more cooking options, see my original Naan post to Bake. 

Recipe Notes

For Gluten-free Naan: See my Gluten-free Naan and Chickpea flour Naan in my first Book Indian Kitchen. 

 

To make this Oil-free: Omit the oil. You will need a bit less flour. Keep the dough on stickier side. Brush the cooked bread with aquafaba and immediately cover with a towel. 

Nutrition is for 1 Serve

Nutrition Facts

Whole Wheat Naan Bread

Amount Per Serving

Calories 275 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Sodium 395mg 16%

Potassium 284mg 8%

Total Carbohydrates 39g 13%

Dietary Fiber 5g 20%

Sugars 1g

Protein 7g 14%

Vitamin C 3%

Calcium 7.8%

Iron 10.4%

* Percent Daily Values are based on a 2000 calorie diet.




Source link

Leave a Response