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Tawa Whole Wheat Green Leafy Naans

Tawa Whole Wheat Green Leafy Naans

Cooking Time

Preparation Time : 180

Cook Time : 25

Total Time : 205

Ingredients

Serves 8

  • FOR THE YEAST MIX ;Warm milk 1 1/4 cups

  • Sugar 1 tsp

  • Active dry yeast powder 2 tbsp

  • FOR THE DOUGH ; Whole wheat flour 3 1/2 cups

  • Salt 1 tsp

  • Spinach chopped 2 cups

  • Fenugreek leaves chopped 1 cups

  • Purslane leaves chopped 1 cups

  • Coriander and mint leaves chopped 1 cups

  • Butter for roasting 1/2 cups

  • Sesame seeds or black seeds,for sprinkling 2 tbsp

  • Milk for milk wash 1/4 cups

Directions

  • 01

    First of all add the yeast and the sugar to the warm milk.

  • 02

    Stir it lightly and cover it. Allow it to prove in about 5 minutes.

  • 03

    Chop all the green leafy veggies and add these to the wheat flour along with the salt.

  • 04

    After 5 minutes, the yeast mix should be frothy and if it is not so, then discard it and make a fresh one.

  • 05

    Add this frothy yeast mix to the flour and knead it into a soft dough.

  • 06

    At first the dough will be sticky but do not worry. Knead it for about 5 to 6 minutes. If required add some warm water and knead it.

  • 07

    After kneading for 5 to 6 minutes, cover it up and keep it in a dark place in the kitchen, preferably an oven.

  • 08

    After 3 hours of proofing, the dough will be double in volume. Punch it down to release the air bubbles and divide it into 12 balls of equal size.

  • 09

    Roll each one into an oval or an oblong

  • 10

    Make all of them similarly and allow them to prove again for the second time. Keep them covered.

  • 11

    After 40 to 50 minutes of second proofing, place them one by one on a heated tawa and cook until done

  • 12

    Smear each with some ghee or butter.

  • 13

    Adding sesame seeds or black seeds is optional. If you are interested in adding either of them, then sprinkle them on the naans at the time of second proofing. Give the naans a milk wash before sprinkling them.

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