Butter Naan (Whole Wheat Flour)
This Butter Naan recipe uses whole wheat flour instead of all-purpose flour, making it high in fiber and a better option for weight loss. It is also low in fat, making it a healthier choice than traditional naan. However, people with gluten or dairy allergies should avoid this dish.
Allergen Information: Contains Dairy, Gluten
Nutrition Facts
Per serving
Energy
106 kcal
Protein
3 g
Carbs
16 g
Fat
3 g
Fiber
3 g
Ingredients
Common salt
0.25 tsp (1.25g)
Baking Soda
0.25 tsp (1.25g)
Skimmed Milk Curd
0.25 cup (60g)
Olive Oil
1 tsp (5g)
White Butter
1 small cube (10g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Wheat flour, atta
0.5 cup (120g)
Instructions
Cooking Steps
In a large mixing bowl, combine the whole wheat flour, salt, and baking powder.
Add the skimmed milk curd and warm water to the dry ingredients and mix well to form a dough.
Knead the dough for 5-7 minutes until it is smooth and elastic.
Cover the dough with a damp cloth and let it rest for 30 minutes.
Preheat a non-stick pan or tawa over medium heat.
Divide the dough into equal parts and roll each part into a ball.
Flatten each ball into a round disc, about 1/4 inch thick.
Place the flattened dough onto the preheated pan and cook for 1-2 minutes until the bottom is golden brown.
Flip the naan and cook for another 1-2 minutes until the other side is golden brown.
Brush the melted butter onto the naan and sprinkle fresh coriander leaves over the top.
Serve hot.