today's dinner inspired by u/Rozyy_ 's tomato and naan post!
For naan I like using Alexandra cook's recipe
(https://alexandracooks.com/2020/02/27/simple-yeasted-homemade-naan-a-step-by-step-guide/)
For the family I subbed half whole wheat. So I made 1:1 whole wheat to all purpose flour naan. Delicious.
(For me) To adapt for fiber gourmet flour (and cut calories in HALF), I added a little extra water and around 3 g of vital wheat gluten. Tastes basically the same (pictured below), and has the wonderful softness I associate with naan. I will say the other flour naan was slightly softer.
One fiber gourmet naan= 130 calories, I had already eaten one before remembering to take a photo. I ate it with white peas curry (matar kulcha), a cup of that generally being <200 cal (did not measure it)
Tips and Tricks
Wet sticky dough is FINE.
Turn on the oven at 150 for 2-3 min if your house is cold and you are like me in that you need this dough to rise in an hour.
Screaming burning hot cast iron pans. You can cook em how Alexandra recommends: https://youtu.be/YQnkK7NxdQM?si=XR612CvpP4l7OshT&t=118
Or my way with two! hot pans. In order to the flip and holding it over the flame upside down you need to make sure to properly wet the side of the naan thats on the pan with water. That is how it stays stuck on. Here is a video of my cooking:
by Puzzled-Sound9676