100 % whole wheat naan is a healthy and authentic old bread recipe great for dipping or filling with meats and vegetables.
- In a medium size bowl, dissolve the active dry yeast and 1 teaspoon of the sugar with 3/4 cup warm water (about 100°F). Let it sit until frothy, about 10 minutes
- While yeast is proofing, in a large bowl, whisk together the remaining 2 teaspoons of sugar, flour, salt and baking soda
- Once the yeast is frothy, add the yogurt and olive oil to it and whisk to combine. Pour the yogurt mixture into the dry ingredients and mix the dough together
- When the dough starts to come together, dust your hand with flour and knead gently into a soft, slightly sticky dough
- Lightly oil or spray a clean bowl, large enough so the dough can double in size, with nonstick cooking spray Transfer the dough to the prepared bowl and cover with a damp kitchen towel. Let sit in a warm place for 1.5-3 hours, or until about doubled in size
- Dust a work surface with some of flour and dump the dough on top. Sprinkle some of the flour on top of the dough and on your hands. Shape the dough into a long rectangle and cut into 6 equal portions, dusting with more flour as necessary so the dough doesn’t stick
- Roll each portion of dough into a ball, dusting with flour to keep them from sticking.
- Warm a large heavy nonstick pan over medium-high heat until very hot. Using a rolling pin, roll one of the dough balls into an oval shape about 1/8-inch thick
- Gently place the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, a few minutes
- Flip the naan and cook about 1-2 minutes more until the bottom is lightly browned and blistered in spots. Remove the naan from the skillet and brush with a little olive oil or butter if desired
- Repeat cooking the remaining dough balls in the same way.
- Serve warm