Whole Wheat Methi Garlic Naan (Oven Method with Yeast)
Description:
This Whole Wheat Methi Garlic Naan is an aromatic and flavorful bread that features the distinct flavors of fenugreek (methi) leaves and garlic. The dough is enriched with the fermentation of yeast and yogurt, resulting in a soft, pillowy texture and a subtle tang. The addition of methi adds a unique, slightly bitter flavor that pairs wonderfully with a variety of curries and dals. This naan, baked to perfection in the oven, is a healthier alternative to the traditional naan, as it uses whole wheat flour while maintaining that delightful, melt-in-your-mouth softness.
Cuisine:
North Indian
Course:
Dinner
Diet:
Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Active Dry Yeast | 2 teaspoons |
| Salt | 1 teaspoon |
| Sugar | 1 teaspoon |
| Garlic (finely chopped) | 6 cloves |
| Methi Leaves (Fenugreek) | 100 grams (finely chopped) |
| Curd (Dahi / Yogurt) | 1/4 cup |
| Oil | 1 tablespoon |
| Butter (Salted, for greasing) | As needed |
Preparation Time:
120 minutes (2 hours)
Cooking Time:
20 minutes
Total Time:
140 minutes (2 hours 20 minutes)
Instructions:
-
Prepare the Dough:
- Begin by gathering and prepping all your ingredients.
- In a large mixing bowl, combine the whole wheat flour, salt, sugar, and active dry yeast. Mix well to ensure even distribution of the dry ingredients.
- Make a well in the center of the flour mixture, and add the finely chopped methi leaves, garlic, and yogurt.
- Gradually add lukewarm water, a little at a time, and knead the mixture into a smooth, elastic dough. Continue kneading for about 3-4 minutes until the dough is smooth and soft.
- Drizzle a tablespoon of oil over the dough, and knead again for a few minutes to incorporate the oil. This helps in making the naan soft.
- Cover the dough with a damp kitchen towel or plastic wrap, and allow it to rise in a warm area for at least 2 hours. The dough should double in size as it ferments.
-
Preheat the Oven:
- While the dough is rising, preheat your oven to 250°C (482°F) for about 20 minutes. This high temperature will help give the naan its signature crispy golden crust.
- During this time, divide the dough into 10 to 12 equal portions. Lightly flour your surface and roll each portion into an oval shape about 1/4 inch thick.
-
Rest the Dough:
- Place the rolled-out naan onto a greased and floured baking sheet. Cover them with a kitchen towel, and let them rest for 15 to 20 minutes. This resting period ensures the naan stays soft and airy during baking.
-
Bake the Naan:
- Once your dough has rested and your oven is preheated, it’s time to bake the naan.
- Place the baking sheet in the oven and bake the naan for 10 to 12 minutes. Keep an eye on them, as they will rise and develop a beautiful golden-brown crust on top.
-
Finishing Touches:
- Once the naan is done baking, remove it from the oven and immediately smear a generous amount of butter on top. This step adds a rich, savory flavor and a glossy finish to the naan.
-
Serving:
- Serve the Whole Wheat Methi Garlic Naan hot, ideally paired with dishes like Matar Paneer or Dal Makhani for a wholesome and delicious North Indian meal.
Tips:
- Yeast Activation: Ensure your water is lukewarm (not too hot or cold) to properly activate the yeast. If the water is too hot, it can kill the yeast; too cold, and it will not activate properly.
- Resting the Dough: Be patient with the resting period. The longer the dough rises, the fluffier and softer your naan will be.
- Baking Variation: If you don’t have a pizza stone or baking sheet, you can also cook the naan in a hot cast iron skillet on the stove. Simply place the naan on the preheated skillet, cover with a lid, and cook for a few minutes until golden and bubbly.
Enjoy your wholesome, flavorful Whole Wheat Methi Garlic Naan, perfect for any dinner table!
