After my successful experiment with Butter Naan, I wanted to try out making it the healthier way using whole wheat flour on the stove top as I felt it would be a faster way to make these yummy naans. So, When I read this post at Creative Saga, I knew what I wanted to make. I used methi and garlic as I happened to have fresh methi leaves on hand and S loves garlic in his rotis. I deliberately omitted Alu as in the original recipe to avoid too many carbs for that day! These turned out very nice, fluffy and soft. I found making naans over the stove top like parathas is much easier than making these in the oven. I am not sure if I could call these naans, though. To me they looked and tasted more like parathas! Whichever way we call them, I am sure these will appear frequently on our dinner table.
Whole wheat flour 2 cups and a little more for dusting
All purpose flour/Maida 1/2 cup
Methi Leaves Finely Chopped 1 cup
Garlic finely chopped 1 tsp
Mirchi Powder 1/4 tsp
Coriander Leaves Finely Chopped 2 Tbsp
Yeast 2 tsp
Warm water 1 cup
Sugar 1 tsp
Salt to taste
Olive oil 2 Tbsp + some to spray on the naan
Method Of Preparation -
In a small bowl, add 1 cup of warm water and 1 tsp of sugar, 1 tsp salt and 2 tsp of yeast and let it froth up. Give it a generous 7-10 min.
Meanwhile in a mixing bowl, add 2 cups of whole wheat flour and 1/2 cup of Maida. Add the chopped methi leaves and garlic and rest of the masala. Mix well. Add the yeast mixture after it is ready.
Make a stiff dough adding as much water as possible and a little oil. Knead well and let the dough rise in a well oiled bowl, covered and set in a warm place. I put it in the oven with the light on for about 2 hrs.
When ready to make the naans, make equal portions of the dough and roll them out as thin circles and cook them on a hot tawa/pan. Spray oil as needed. Cook on both sides and serve them hot with a gravy curry.
Sending these Naans to Umm Mymoonah's 'Anyone Can Cook' event and the 'Bookmarked Event' at Aipi's and Priya's.
Preparation time 15 min + 2 hrs resting time + 30 min cooking time
Makes 12 Naans (4 inch diameter)
Methi Masala Naan with Navratam kurma
Ingredients -Whole wheat flour 2 cups and a little more for dusting
All purpose flour/Maida 1/2 cup
Methi Leaves Finely Chopped 1 cup
Garlic finely chopped 1 tsp
Mirchi Powder 1/4 tsp
Coriander Leaves Finely Chopped 2 Tbsp
Yeast 2 tsp
Warm water 1 cup
Sugar 1 tsp
Salt to taste
Olive oil 2 Tbsp + some to spray on the naan
Method Of Preparation -
In a small bowl, add 1 cup of warm water and 1 tsp of sugar, 1 tsp salt and 2 tsp of yeast and let it froth up. Give it a generous 7-10 min.
Meanwhile in a mixing bowl, add 2 cups of whole wheat flour and 1/2 cup of Maida. Add the chopped methi leaves and garlic and rest of the masala. Mix well. Add the yeast mixture after it is ready.
Make a stiff dough adding as much water as possible and a little oil. Knead well and let the dough rise in a well oiled bowl, covered and set in a warm place. I put it in the oven with the light on for about 2 hrs.
When ready to make the naans, make equal portions of the dough and roll them out as thin circles and cook them on a hot tawa/pan. Spray oil as needed. Cook on both sides and serve them hot with a gravy curry.
Sending these Naans to Umm Mymoonah's 'Anyone Can Cook' event and the 'Bookmarked Event' at Aipi's and Priya's.
Preparation time 15 min + 2 hrs resting time + 30 min cooking time
Makes 12 Naans (4 inch diameter)
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very healthy naan....delicious too.......u have a wonderful space here.following u
healthy and delicious naan...
Masala naan looks yum, definitely healthy..
Thanks a lot for linking this to bookmark event :)
US Masala
Naan looks awesome. So fulfilling and tasty.
Deepa
Hamaree Rasoi
lovely naan..looks tempting !
Thats a great looking and healthy naan, sooo wonderful..
Looks really yumm...lovely naan
Masala Naan looks yumm.
I am thinking of trying them. Koddiga endinattu emaina vachchaya?
Thanks everyone!
@Suma - Endipoinattu ga emi undaledhu. Kani picture lo ala kanipisthondhi moreover oil spray cheyaledhu(na kosam aithe no oil:)). They were very soft like phulkas. (Please note that I store the prepared ones in an insulated hot pack).