Serving Size: 1 Naan
2 Cups White Whole Wheat Flour
2 Cups Unbleached All Purpose Flour
1/4 tsp sea salt
1-1/2 tsp baking powder
1 tsp baking soda
1 Tbsp Sugar
1/4 cup hot water (not boiling water, just hot tap water)
3/4 tsp active dry yeast ( I use Red Star)
3/4 Cup warm Milk (may use Soy to make this dairy free)
1 Cup Greek Yogurt or Buttermilk (dairy free: may use a mixture of 1 Tbsp white vinegar and soy milk filled to one cup. Stir and let coagulate/thicken for 10 min)
1/4 cup Avocado oil or melted butter for brushing
In a medium size bowl, or 4 cup measuring cup, dissolve the sugar in the hot tap water. Add the yeast to the water and stir until it’s dissolved. Let sit for 10 minutes until it begins to froth and rise.
In a stand-up mixer bowl, mix flour, salt, baking powder and baking soda.
When the yeast has risen, add the milk and yogurt and pour it into the flour mixture. Attack the dough hook and let it bring the dough together on number 2 setting just until combined. The dough should be sticky but form a soft ball. Cover the bowl with plastic wrap and let it stand in a warm area for an hour to rise. If not using the dough right away you can refrigerate it overnight.
When ready to cook, have a 10″ cast iron skillet hot and ready. Divide the dough into 10 balls. Roll out each ball into 1/4″ thick. Brush with butter and place on hot skillet with oil/butter side down. Cover with a lid and cook on medium-high for 1 minute. When bubbles form on top flip and cook for another minute. Serve with your favorite Indian Entrée such as the Crockpot Chicken Tikka Masala or any other favorite. Enjoy!
Original Recipe Adapted from Half Baked Harvest.