I made bread almost every once per week until recently , it has been quite slow. I try whenever time permits in obey my ‘philosophy’ of ‘go all homemade’. Though, not everything in my kitchen pantry are all from scratch which is actually quite impossible to grind my own flour or plant my own veggies. I wish!
I try whatever I can , whenever time is plenty ; yes, enough energy to keep me hoping around the clock. I hope it’s not a dream..
As for bread, I love any kind of all sorts – from flat bread to french’s (Baguette), everything.
Whole wheat( whole meal for some region) is one new favorite of ours since the past 2 years. Actually the kind I grew up with after being dragged by a wonderful mother of mine, now I thank my mom for that! It’s healthier and less process more fiber. Another big plus! Alhamdulillah..
This bread recipe I am about to share you is adapted from one flat bread recipe or so-called pita bread. After being intendedly altered , the bread is not longer called flat bread. Naan? perhaps. It just bit thicker, moist and a lot more denser in texture wise – because of the whole wheat flour. Taste wise is across between pita and naan.Alhamdulillah, it was satisfying to us, at least!
Yes, what a quite a fulfilling moment.. to me!! alhamdulillah.. after months of having store bought whole wheat bread.
Whole Wheat Naan Style Bread (Makes 6 breads)
If whole wheat /whole meal flour is not in your kitchen pantry, just go all with all purpose flour.
- 2 cups (240g) Whole wheat flour
- 2 cups (240g) All purpose flour
- 1 Tablespoon baking powder
- 1/2 cup (120mL) plain yogurt or 1/3 cup coconut milk or other milk alternatives)
- 2 Tablespoons olive oil ( or canola oil/vegetable oil)
- 1 1/2 teaspoons active dry yeast
- 1 3/4 cup luke warm water (plus 2-3 tablespoons if needed)
- salt to taste
- 1 Tablespoon of honey ( or Sugar)
- 1 egg white mix with 1 tablespoon of water (for brushing) – if you are vegan , you may omit this, replace with just water.
- Enough Toasted sesame seeds (for sprinkling)
- Sea salt or regular fine salt (for sprinkling)
1- In a large bowl, mix well whole wheat flour, all purpose flour , baking powder and salt. Make well in the center to fill in the wet ingredients. Set aside.
2- In a small bowl, mix dry yeast with luke warm water and sugar. Stir to well combined. Let it bubbles for 3 minutes .
- This process activates the yeast , when the yeast is activated.. the bread dough rises a lot easier and half the time. Only do this if you don’t have plenty of time just for bread making. The more time it takes to risen the bread dough, the better.
3- Pour in the yeast in mixture , plain yogurt or milk alternative and Olive oil into the ‘well’ in the large bowl. Stir all the ingredients together to form a soft dough. If a soft dough is not obtained, add more water 1 tablespoon at a time until you get a soft pliable and smooth dough. 4- Lightly flour the flat surface ( your kneading table for example). Place the dough on it and hand kneading it for 10-12 minutes.
- This is important to get all the ingredients are well combined.
5- Grease well a large bowl with 1 tablespoon of canola oil. Place the kneaded dough into the bowl. Turn to grease top. Cover and let rise in a warm place , free from draft , 1 hour or until double bulk.
6- Punch the dough down, turn out onto a lightly floured surface, knead for 4 times. Divide the dough into 6 balls.
7- Roll flat each balls into an oval shape. Cover and let it rise for another 15 minutes.
8- In the mean time, preheat the oven to 450 F, for at least 30 minutes.
9- Brush the shaped dough with egg white wash and sprinkle with sesame seeds and sea salt or just regular fine salt.
10- Bake in the preheated oven for 10 to 15 minutes or until browned. Bake 2 pieces at a time. Ready to serve.
Enjoy with anything you please!
If you can’t do the baking, do it on your kitchen stove by heating a large pan. Place a rolled dough at a time, onto the heated pan on medium high heat. Let it browned and puffed up. Remove from the heat and repeat the same step for the remaining’s.