Whole Wheat Palak Naan Recipe
A wholesome twist on the classic naan, this Whole Wheat Palak Naan combines the goodness of whole wheat flour with the nutritional boost of spinach. With its soft and slightly sticky texture, this naan is a perfect complement to a variety of rich curries or dals. The addition of spinach not only enhances the flavor but also provides a vibrant green color and a wealth of nutrients. Whether you’re enjoying a cozy dinner or preparing for a special meal, this recipe is sure to impress with its delightful tandoori-style flavor!
Ingredients
Ingredient | Quantity |
---|---|
Whole Wheat Flour | 2 cups |
Spinach Leaves (Palak) – finely chopped | 1/2 cup (tightly packed) |
Baking Soda | 1 teaspoon |
Salt (adjust to taste) | 1-1/2 teaspoon |
Sugar | 1/2 teaspoon |
Sunflower Oil | 1 tablespoon |
Curd (Dahi / Yogurt) | 1 cup |
Ghee (for smearing on naan) | As needed |
Kalonji (Onion Nigella Seeds) or Sesame Seeds | For sprinkling on naan |
Preparation Time
25 minutes
Cooking Time
25 minutes
Total Time
50 minutes
Servings
4
Cuisine
North Indian
Course
Dinner
Diet
High Protein Vegetarian
Instructions
-
Prepare the Dough
Begin by combining the whole wheat flour, finely chopped spinach leaves (palak), salt, sugar, baking soda, and sunflower oil in a mixing bowl. Mix the dry ingredients together until evenly distributed. -
Add the Curd
Create a well in the center of the flour mixture and pour in the curd (yogurt). Gently mix the curd with the flour mixture, and begin to knead the dough together. Add a little water, as needed, to help form the dough. The consistency should be soft and slightly sticky—be careful not to add too much flour, as a wetter dough yields softer naan. -
Rest the Dough
Once the dough comes together, coat it lightly with oil and cover it with a clean kitchen towel. Let the dough rest for about 30 minutes. This resting time allows the dough to become more pliable and helps with the texture of the naan. -
Divide the Dough
After the dough has rested, divide it into 6-8 equal portions, depending on the size of naans you prefer. -
Roll the Naan
Take one portion of dough at a time and, if needed, dust it lightly with flour to prevent sticking. Using a rolling pin or your fingers, roll each portion into a thick, flat disc, approximately the size and shape of a naan. The dough should be about 1/4 inch thick. -
Add Toppings
Lightly rub water over the surface of the rolled-out naan. Sprinkle with kalonji (onion nigella seeds), sesame seeds, and additional finely chopped spinach leaves. These toppings will add texture and flavor to the naan. -
Cook the Naan
Heat a heavy-bottomed skillet or tawa over medium heat. Once hot, carefully place the rolled naan with the topping side facing up onto the skillet. Cover the skillet with a lid and cook for about 1 minute. This step ensures the naan cooks through without burning. -
Char the Naan
After 1 minute, remove the skillet from the heat and flip the naan directly onto the flame. This method gives the naan a slightly charred, smoky flavor, mimicking the traditional tandoori style. -
Smear with Ghee
Once cooked, remove the naan from the heat and rub a small amount of ghee on top to add richness and flavor. Repeat this process with the remaining dough portions. -
Serve
Serve the warm Whole Wheat Palak Naans immediately with your favorite dishes such as Mushroom Pasanda or Green Moong Dal Makhani. The fresh, vibrant flavors of spinach paired with the smoky aroma make this naan an irresistible addition to any meal.
Pro Tip
For an even softer texture, you can experiment with substituting part of the whole wheat flour with white flour. However, for a more wholesome and nutritious naan, stick with whole wheat flour. You can also customize the toppings with other seeds like sesame or ajwain (carom seeds) based on your preference.
Enjoy this delicious, nutrient-packed naan at your next dinner or family gathering!