Whole Wheat Skillet Naan is fluffy, crispy bread cooked right in a skillet in under 5 minutes! Perfect side to for curry & Indian food. Weight Watchers friendly recipe- 3 SmartPoints!
My love for Indian and Asian food started when I was vegetarian a few years ago. Both of these cuisines are particularly more inclined to have vegetarian options. What I love particularly about Indian food, is the bread that is served with each dish. My Whole Wheat Skillet Naan is delicious to serve alongside curries and the classic Tikka Masala. Fluffy, crispy bread cooked right in a skillet in under 5 minutes! This is a Weight Watchers friendly recipe and each serving is 3 SmartPoints.
Some of you may be wondering what naan is… it’s basically a flatbread that is served with Indian cuisine. I mean, who doesn’t love bread?! There is something so perfect about using a piece of bread to scoop up food that I find so satisfying. Naan is fluffy on the inside and a little crisp on the outside. It is very similar to pita bread.
For years, when I would make Indian food at home I always had store bought naan and it wasn’t until recently that I realized I could make naan at home… and it was not hard! What makes this recipe easy is the dough does not call for yeast. Bread made with yeast can be tricky to make at home… It’s all about ensuring the dough rises and that can be hard to accomplish sometimes. While store bought naan is great (and convenient) it can be filled with preservatives. My Whole Wheat Skillet Naan only has 10 ingredients and it’s made right in a skillet!
To start, in a large bowl sift white all-purpose flour, white whole wheat flour, salt, baking soda, and baking powder. You can use the bowl of your stand mixer if you have one.
Form a well (or a hole) in the center of the sifted flour mixture and add Greek yogurt, honey, and olive oil.
Next, stir the mixture with a wooden spoon until the mixture is barley incorporated, maybe 30 seconds, then add warm water. Using a stand mixer, add the bread knead attachment and knead until the dough starts to form, about 4 minutes. If the dough is too sticky, add a light dusting of flour. If you do not have a stand mixer, just knead with your hands until bread dough starts to form.
Once the dough had formed, cover it with a kitchen towel or plastic wrap and let it rest for 30 minutes. After the dough has rested, sprinkle flour onto a clean kitchen surface and roll the dough out. Divide the dough into 10 equal balls. Line a baking sheet with parchment paper and place all the naan balls onto the pan. Coat a rolling pin with flour and gently roll out the naan ball, into a tear shape, about ½ inch thick. Place onto the parchment paper lined baking sheet.
Melt butter in microwave for 15 seconds. Brush the tops of the naan with butter. Heat large skillet over medium heat, for about 2 minutes. Lay buttered side of naan down onto the skillet, brush the top with butter, and cover with a lid. Let cook for 1-2 minutes until you see bubbles start to form on the top of the naan.
Gently flip and cook for another 1-2 minutes on the other side, until you see dark brown starts to appear.
Remove from the pan, place in aluminum foil, and brush the top with butter. Repeat above steps for the rest of the naan.
Whole Wheat Skillet Naan is delicious to serve alongside curries, classic Tikka Masala, and any other Indian dish at home. Fluffy, crispy bread cooked right in a skillet in under 5 minutes! Wrap in foil and store in the refrigerator for up to 2 days. To reheat, just heat in a skillet for a few minutes. Serve with Tofu Tikka Masala, Indian Chickpea Stew, Slow Cooker Chicken Tikka Masala or Chicken Potato Curry!! Preservative free with only 105 calories and 3 Weight Watchers SmartPoints per naan!
I hope you enjoy these bites of flavor!
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