This is one of my favorite everyday breads. I like a few things about it: I can make it without using the oven, so in the summer it doesn't heat up the house. I can make it without letting the dough rise, and without preheating the oven. And, it is one of the most appealing ways I know to eat whole wheat bread! I like to split it open like a pita pocket for sandwiches, and I like to eat it with soup. It's great with peanut butter. As you might suspect, it's great with Indian food. Or just plain. It's an all-round good bread.
I start with a recipe similar to this one (I use the 100% Whole Wheat from the same authors- if you have their book. But, if you don't, this is close enough until you decide to get your own copy ; ) Easy Artisan Whole Wheat Bread Dough
Then, I follow these directions, with a few tweaks: How to make Naan
AND - my good friend from India tells me that authentic Naan is rolled out pretty thinly - more thinly than I make and and than these pictures depict. If you're going for authentic here, make it thin : )
Of course, if you prefer, you can use the white bread dough by the same authors, and add a little vegan buttery spread to the skillet. It's super-tasty too. And I won't tell ; )
This is being shared on Healthy Vegan Fridays
