Whole Wheat Naan!

Wednesday already (or not already considering it's only day 2 of work for me...)! This morning I invited Jillian into my apartment this morning and did her No More Trouble Zones workout. (40 minutes of pure torture.)


So far I am moving along with my one new recipe a week resolution. My first new recipe was the roasted red pepper soup I made on Sunday.  The second new thing I made was whole wheat naan and the third was a white bean dip hummus adapted from Eat, Drink and Be Vegan. (No I'm not vegan, but I do enjoy the recipes!) I was on a roll on Sunday, with three new recipes which is why I did MAJOR damage at Stop and Shop.


I found a recipe for garlic naan on GuiltyKitchen.com. I have been wanting to taste/make it for a long time, but never really thought about it past seeing it at the food store. I absolutely love pitas and knew it was along the same lines as that, with a chewier bite to it. (I also hate that you usually can't get whole wheat pitas at Greek places...)


I wasn't sure how Danny would like this, but I wanted to give it a try anyways. I made this on Sunday (and Monday and Tuesday) to go with the soup we had.  Needless to say he (we) loved it and ate all 5 pieces almost before we sat down to dinner.

Put the milk, sugar and yeast together and let sit for 10 minutes.

Once you mix all of the ingredients roll it into a big ball and let sit for 1-2 hours. Place a damp cloth on top of it.

Separate into about 5 pieces. Roll it out on a floured board to about 1/8 of an inch thick.

Put the flame on medium and brush naan with water. Once it starts bubbling flip it over.

Doesn't this look like an old woman's face???? I couldn't resist taking a pic!

Enjoy this with hummus or butter or any type of dip or spread. 

1 3/4 cup whole wheat flour
1/2 tsp salt
1 1/2 tsp active dry yeast
1/4 cup warm skim milk
1/2 cup plain yogurt
1/2 tsp sugar
1 tsp garlic powder
1/2 tsp cumin

1. Dissolve sugar in milk and add yeast. Stir to combine and allow to rest for 5-10 minutes.

2. In a large bowl, blend flour, salt, and seasonings.
3. Pour in the milk and yogurt and stir with a spoon until you are unable to do so. Continue by kneading until all flour is incorporated and dough is soft and elastic.
4. Form into a ball, return to bowl and cover with a damp towel for 2-3 hours (or until doubled).
5. When ready, pull dough into 5-10 pieces (depending on if you doubled the recipe).
6. Roll out to 1/8″ thickness.
7. In hot skillet, spray with non stick olive oil spray (or whatever you have).

8. Brush naan with water and place in pan. When large bubbles begin to form, brush with water and flip over.

Original recipe from:

Guilty Kitchen

Have a wonderful "hump" day! Are you still working on those New Year's Resolutions I hope!