Whole Wheat Palak Naan #BreadBakers (Whole Wheat Spinach Flatbread)
Whole wheat palak Naan has the nutrients and the natural colour of palak and made using whole wheat flour to pair with some rich gravies.
FlatBread, Naan, Palak, Spinach, Wholewheat
Whole Wheat flour
Active Dry Yeast
Salt to taste
finely chopped Palak/Spinach
One can use the puree too
Only if required
Butter for dough
of minced/grated garlic
of Nigella/Black Sessame seeds
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.
Baking time may vary as all oven's are different.