Whole-Grain Naan

There are few things better in life than good naan, and this is especially true when it is warm, fresh, and straight from your oven.  This stuff doesn't last long in my house!

Prep time: 2 hours

Cook time: 10 mins

Serves: 6

INGREDIENTS:

2 cups Whole Wheat Flour
1 1/2 cups Unbleached All-Purpose Flour
2 tsp instant yeast
1 1/4 tsp salt
1 tsp baking powder
1 tsp sesame seeds (optional)
2 tbsp (1 ounce) butter or ghee, melted
1/2 cup (4 ounces) milk or whey (from the drained yogurt, below)
3/4 cup (6 ounces) plain whole-milk yogurt
1 large egg

DIRECTIONS:

Whisk all of the dry ingredients together in a large bowl. In a small bowl, lightly whisk together the butter or ghee, milk or whey, yogurt, and egg. Add the wet ingredients to the dry, stirring to form a shaggy mass of dough. 

Turn the dough out onto a lightly floured work surface and knead it until it's smooth and shiny. Put the dough into a greased bowl, cover, and set it aside to rise for about 1 1/2 hours, or until it's doubled in bulk. At this point, the dough may be refrigerated, covered, for up to 24 hours, for extra flavor and ease of rolling.

Divide the dough into six pieces, and hand-stretch or roll each piece into a thin oval shape. Pull on the front edge of the oval to elongate and create the tear shape. Let the pieces rest, uncovered, while you heat a griddle on high heat. 

Transfer the naan to the griddle. Grill for approximately 2 to 3 minutes on one side, until the bread puffs and begins to look set around the edges. Flip over and finish cooking. Serve warm!