Whole Wheat Palak Naan Recipe
Whole Wheat Palak Naan Recipe is made quire frequently in my home. It’s because naans come together pretty quickly and they’re easy to make on the stovetop too. There are several variants of naans, so I decided to try a palak naan. Though not commonly made, the use of whole wheat and palak really makes this a healthy naan compared to what you might get in a restaurant. I made this naan without yeast eliminating the need to wait for the dough to rise. It’s as easy as mixing all the ingredients together, giving the dough a short rest and it’s ready to cook. Serve this Whole Wheat Palak Naan along with Mushroom Pasanda or Green Moong Dal Makhani for a wholesome meal.
Have you tried some of these healthy Indian reads to make your meals wholesome, like
- 2 cups Whole Wheat Flour
- 1/2 cup Spinach Leaves (Palak) , finely chopped (tightly packed)
- 1 teaspoon Baking soda
- 1-1/2 teaspoon Salt , (adjust to taste)
- 1/2 teaspoon Sugar
- 1 tablespoon Cooking oil
- 1 cup Curd (Dahi / Yogurt)
- Ghee , for smearing on naan
- Kalonji (Onion Nigella Seeds) , or sesame seeds to sprinkle
How to make Whole Wheat Palak Naan Recipe
To begin making the Whole Wheat Palak Naan, first add the flour, palak, salt, sugar, baking soda, oil into a mixing bowl and combine.
Make a well in the center and all curd and begin to knead the dough together. Work it until it is a smooth dough dough. Add water if needed so make it a soft and slightly sticky dough. Do not be tempted to add more flour, the dough needs to be on the wetter/stickier side. Rub oil all over the dough, cover and let it rest for about 30 minutes.
When ready to make the naans, divide the dough into 6-8 equal parts.
Taking each portion at a time, dust a little flour if needed to roll and using a rolling pin or fingers, press the portion out into a thick, flat disc shaped like a naan.
Rub water over the rolled out naan and sprinkle sesame seeds, kalonji seeds, and finely chopped palak leaves.
Place a skillet on the heat and when it is warm enough, place the rolled naan over a hot tawa with the side sprinkled with kalonji facing the top. Cover and cook for about a minute on medium low flame.
Now lift the tawa off the heat and flip the naan over, directly on to the heat. This ensures you get a charred smoky flavor to the naan, mimicking the tandoori flavour.
Once done, take the naan off the heat/tawa and rub with ghee.
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."