Easy Healthy Whole Wheat Naan Recipe! Whole Wheat Afghan Naan Bread
#afghannaan #wholewheatafghannaan #wholewheatnaan #wholewheatbread #vegan #homemadebread #tambuğdayekmek #цельнозерновыелепешки
Thank God our allergies are gone and we started adding whole wheat flour and ghee to our diet this year. I've been trying many recipes with all kinds of whole wheat flour (white whole wheat flour, whole wheat pastry, sprouted whole wheat, also sprouted spelt flour, etc..) as soon as I could find yeast (#quarantinebakingbread) I was happy to try many flatbread, pita bread and naan recipes. I actually discovered one flatbread that doesn't require yeast at all and tastes the best out of all the breads that I made, but it had yoghurt in it. I limit dairy in my cooking.
I'm very excited to share this easy and healthy whole wheat bread recipe, Afghan style naan bread. Adapted from the recipe and inspired by the book The Traditional Healer's Handbook By Hakim G. M. Chishti, N.D.
I always make things more complicated, it's more interesting this way haha! But the recipe is really easy: mix, wait, shape, bake. Total time is less than 30 min plus 1 hr waiting for the dough to rise. And I'm being slow by the way. Also, the original recipe only had whole wheat flour, water, salt, sugar, yeast in it. That's it. Although I must admit we really like the taste with my additions.
Also, there is almost no baking without our little chef cook, who is a star in this video as well ))) it's the only way I can do videos now. Measurements are never as precise anymore, and I let it go ))) it's more fun and results are even more surprising!
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RECIPE:
1 cup of lukewarm water
1.5 tbsp of sugar/honey/molasses
1.5 tbsp of dry yeast (active or instant)
4 cups of sifted whole wheat flour plus more flour for kneading
1/2 cup of wheat germ *
1 tsp of baking soda**
1 tsp of sea salt or Himalayan salt (slightly less if using regular salt)
3 tbsp of olive oil or ghee
1 tbsp of apple cider vinegar**
Additional 1 cup of cold water
More flour for kneading and dusting the surface (I used about 1/4-1/3 cup more). Less is better than more.
Optional fillers and toppings (coriander seeds, cumin seeds, rosemary, etc and/or sesame seeds, black cumin seeds for topping)
* You may skip it. Although to my taste it makes a huge difference so now wheat germ is on our shopping list.
** You may use baking powder instead of baking soda and vinegar. I'd say 1.5-2 tsp of baking powder. Or you may skip it. I like how it turns out more airy and bubbly inside, whole wheat flour is heavier than regular white flour.
STEPS:
1. Mix sugars with water, add yeast, let it sit for 5-10 min.
2. Mix all dry ingredients together except fillers.
3. Mix dry ingredients with the yeast mixture, add cold water, oil, more flour until the right consistency.
4. Cover and let it rise for 1 hour.
5. Preheat the oven to 500°F/260°C with the baking sheets inside.
6. Knead the dough with little flour, divide into 4, shape 4 oval breads. I prefer them on the thicker side, you may experiment with the thickness.
6. Make 3 deep lines along the bread with wet fingers.
7. Cover and let it rest for 5 min.
8. Take the baking sheet out of the oven and put the bread on it. Be careful it's very hot.
9. Bake for about 6 min until the bottom is browned and the top starting to brown. (6-10 min depending on the oven and thickness).
10. Remove and turn on the broiler. Put them back for 30-60 sec, be careful here as every second counts, it may burn quickly.
11. Wait until it cools. Store for 2-3 days at room temperature, wrapped in a towel, in a plastic bag or an airtight container.
Also, last but not least. If I reach the amount of subscribers and views to ad advertisements and make any profit, I'd be the happiest person to donate this money to those in need. I hope to stay true to my intention.
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Roghani naan recipe||homemade naan||afghani naan||naan bread||bacha food
Roghani naan recipe||homemade naan||afghani naan||naan bread||bacha food
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