Whole Wheat Palak Naan #BreadBakers (Whole Wheat Spinach Flatbread)

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Whole Wheat Palak Naan is my third post in this week, were in I have used food, to naturally colour my food. I simply love this process, were the food cooked gets the lovely natural colour of the raw food. So when Bread Bakers catch up theme was announced, I immediately decided I am making something for the theme “Naturally coloured breads” as I have missed it earlier.

This month’s host is Pavani Nandula who blogs at Cook’s Hideout who is hosting the theme Bread Bakers – Catch up Theme where we can pick up any theme we have missed or repeat a theme just because we loved it. Do check out her blog for some healthy and lip smacking recipes. Thank you Pavani for hosting this and giving us an opportunity to catch up on theme’s we missed.

Now I had different ideas going on like Tri colour bread, or Bread with Beetroot and more. But I wanted to make something which will be enjoyed by everyone thoroughly as a main course meal and then I had the Eureka moment. Why not make a Naan out of it.

Off late my kids have become a fan of Naan. I make different types of Naan’s like plain or garlic and pair along with some yummy curries like Matar Paneer or Sana Thongba so that we have a hearty satisfying meal. Now traditionally Naan is made using All purpose flour/Plain Flour/Maida which is not very healthy. So to make it healthier and enjoy it guilt free, I always make my Naan using Whole Wheat flour. I also add a bit less of yeast than normal breads in my Naan’s.

So this time I just added some very finely chopped Palak(Spinach) to the flour and made this yummy Whole Wheat Palak Naan. It was like hitting two birds, coloring and adding more nutrition to the bread. Yes the Naan’s served are generally ablong in shape, but I prefer the circle :-). Rest I added a bit of minced garlic on the top, for some added flavour but it is completely optional.

The naan came out soft and had the perfect texture. I forgot to click a pic of a piece as we wanted to eat them straight away. May be next time. So give this Naan a try and let me know how it turned out by sharing your pics an commenting below.

Ingredients

• 2 Cups Whole Wheat flour
• 1 tsp Active Dry Yeast
• 1/2 Cup Lukewarm water
• 1 tsp sugar
• Salt to taste
• 1 Cup finely chopped Palak/Spinach (One can use the puree too)
• 0.5-1 Cups Lukewarm water (Only if required)
• 1 tbsp Butter for dough
• 2-3 cloves of minced/grated garlic
• 1 tablespoon of Nigella/Black Sessame seeds

Preparation

• Clean and Wash a medium size bunch of Palak/Spinach.
• Finely chop them using a food processor or a chopper. Alternatively one can make puree too.
• In a small bowl, add in 1/2 cup lukewarm water, sugar and yeast.
• Keep aside for 10 mins for the yeast to bloom. If the yeast does not bloom, you would need to start again.
• In a large bowl or your stand mixer add in the flour, salt, chopped spinach and yeast mixture.
• Mix everything along and knead the dough for 5 minutes.
• Since spinach already has water content you might not need any additional water. Add water only if required and a tablespoon at a time.
• Slowly add the 1 tbsp butter and need it into a smooth and an elastic dough.
• Cover it with a cloth or cling wrap and keep it aside for 1-1.5 hours.
• The dough should rise if not double.
• After 1-1.5 hours, divide the dough into equal lemon size balls.
• Line a baking sheet with parchment paper.
• Roll the balls into desired shape. I rolled them into approximately 4-5 inch circles.
• Keep them directly onto the baking sheet and keep them aside for at least 15 minutes. If you have time 30 mins preferable.
• In the meantime preheat the oven to 200 Deg C or 400 F.
• Once you are ready to bake, gently rub some water on the top of Naan.
• Rub the minced garlic and sprinkle some Nigella seeds. Gently tap it.
• Bake it in a preheated oven for 10-12 minutes or until the edges start turning brown.
• Rub some butter on top and Serve it hot with some yummy curry.

Notes

• Baking time may vary as all oven’s are different.

Similar Recipes on my blog

• Beetroot and Carrot Yogurt Sandwich
• Beetroot Hummus (Vegan and Gluten Free)
• Palak (Spinach) Paratha
• Whole Wheat Fried or baked Palak(Spinach) Samosa with Vegetable (Chinese) or Potato Filling
• Palak (Spinach) Puri’s
• BeetRoot Idli/Uttapam
• BeetRoot Paratha

If you tried this recipe, please comment and rate the recipe. Tag me at @cookwithrenu_ad on Instagram.

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This month, we are catching up on old ‘Bread Bakers’ themes we missed out on. Our host of the month is Pavani at Cook’s Hideout. Check out what the Bread Bakers have baked up.

• Adjaruli Khachapuri from A Day in the Life on the Farm
• Big Batch Dinner Rolls from Karen’s Kitchen Stories
• Breudher Cake from Passion Kneaded
• Coriander Garlic Pull apart Bread from Sara’s Tasty Buds
• Cranberry English Muffins from Cindy’s Recipes and Writings
• Eggless Oats Banana Bread from Gayathri’s Cook Spot
• Fig Jam Friands from All That’s Left Are the Crumbs
• Garlic Cheese and Herbs Pull apart Bread from Ambrosia
• Herbed Wholewheat Garlic Knots from Sizzling Tastebuds
• Keema Naan from The Schizo Chef
• Peperoncini Focaccia Bread from Sneha’s Recipe
• Savory Almond Meal Bread from Palatable Pastime
• Sourdough Cinnamon Buns from Baking Sense
• Steamed Apple Date Bread from Food Lust People Love
• Vegan Gluten-free Banana Bread from Cook’s Hideout
• Whole Wheat Palak Naan from Cook with Renu
• Yeasted Lemon Bundt Cake from Anybody Can Bake

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

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