Soft & Flaky Whole Wheat Methi Naan (Tawa Naan)
2 hours 35 minutes
1151 reads
About Soft & Flaky Whole Wheat Methi Naan (Tawa Naan)
Imagine sinking your teeth into warm, pillowy naan, bursting with the earthy aroma of fresh methi (fenugreek). This Soft & Flaky Whole Wheat Methi Naan, cooked effortlessly on a tawa, is easier to make than you think!The secret lies in the simple combination of wholesome whole wheat flour and fragrant fenugreek leaves. This creates an incredibly tender naan that's perfect for scooping up rich curries or savoring with a pat of melted butter.Elevate your weeknight dinners with this easy recipe and experience the magic of homemade naan. It's a guaranteed crowd-pleaser!
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Recipe Time & More
Prep2 hours 10 minutes
Cook25 minutes
Total2 hours 35 minutes
Ingredients
Dough
- 2 cup Whole Wheat Flour whole
- 2 tbsp Active Yeast dry
- 1 tsp Sugar
- 1 tsp Salt
- 1 tbsp Oil
- 1 cup Fenugreek Leaves methi, chopped, fresh
- 1/4 cup Coriander dhania, chopped, fresh
- 1 tbsp Nigella Seeds kalonji
- 2 tbsp Chili Flakes optional, red
- ¾ cup Milk warm
For Serving
- ½ cup Butter melted
Instructions
- In a small bowl, combine the warm milk, yeast, and sugar. Set aside for about 5-10 minutes until the yeast is activated and foamy. This step is crucial for the naan to rise properly.
- In a large mixing bowl, combine the whole wheat flour, salt, oil, fenugreek leaves, cilantro, nigella seeds, and red chili flakes (if using). Mix well.
- Make a well in the center of the dry ingredients and gradually pour in the yeast mixture. Knead the dough for 8-10 minutes until it becomes smooth and elastic. Add a little more warm milk if needed to achieve the desired consistency.
- Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- Once the dough has risen, gently punch it down to release the air. Divide the dough into 8 equal portions and roll each portion into an oval or teardrop shape.
- Heat a tawa or griddle over medium heat. Cook each naan for 2-3 minutes per side, or until lightly browned and cooked through. Flipping the naan ensures even cooking.
- Brush the cooked naan with melted butter and serve hot with your favorite curry or side dish.
Recipe Notes
Good To Know
- Always roast naans on a low to medium flame, ensuring the griddle (tawa) is hot and maintains its temperature throughout cooking.
- For softer naans, cover them with a clean kitchen towel immediately after cooking to trap steam.
- Reheat leftover naans by wrapping them in foil and gently warming them on the tawa with a sprinkle of water.
Expert Tips
- Use a cast-iron skillet or griddle for optimal heat retention and even cooking.
- Brush the cooked naans with melted ghee or butter for extra flavor and richness.
- Experiment with different toppings like nigella seeds or sesame seeds before cooking for added texture and visual appeal.
Storage Instructions
- Store leftover naan in an airtight container or freezer bag at room temperature for up to 2 days or freeze for up to 2 months.
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Recipe Nutrition
Calories: 203kcalCarbohydrates: 24gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 285mgFiber: 1gSugar: 2g
Zeenath Amaanullah
Articles: 92
5 Comments
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This is perfect! Can’t wait to taste it.
This is so tempting! Can’t wait to cook it.
This looks incredible! Thank you.
This is amazing! Excited to make it.
This looks so good! Appreciate the share.