Naan / Naan Recipe Without Yeast / Naan Using Multi Grain Flour

Hope u all had a fantastic weekend, mine too went well. Wish u a energetic n happy week ahead  :) Today's recipe is Naan/leavened flat bread without yeast. I mostly  use whole wheat flour for all my rotis/Paratha but this time i bought multi grain flour instead of whole wheat flour. Compared to wheat flour multi grain flour rotis are lil' different in taste n u will feel the more fiber content. But health wise Multi grain flour are nutritious, contains more fiber, vitamin B n realted minerals, low calorie etc. so Alternatively i am using whole wheat n multi grain flours.

When i decided to make Naan i completely forgot that i dont have wheat flour in hand n used multi grain. After kneading the dough only i realised that i used multi grain by seeing the dough color. Was worried about the result and the taste. I let the resting hours for more than 3 hours. The dough was really soft n lil' raised and the Naans were also turned good beyond to my expectation. It was so good, soft n yummy with Bread Kofta Curry(recipe coming soon). I was so happy to see the result n and was satisfied that i made the meal more healthy n nutritious. So friends if u r looking for a great recipe with healthy/low calorie option then this Multi grain Naan is one of the best choice. So plz give it a try...

Recipe source: slightly adapted from Raks Kitchen
Makes about 10 medium sized Naans
Ingredients

1. Multi grain flour/Wheat flour      2cups
2. All purpose flour       1cup
3. Yogurt/curd          3/4 cup
4. Milk          1/2 cup-3/4 cup
5. Sugar        1tsp
6. Salt           1 tsp or to taste
7. Baking powder            1tsp
8. Baking soda/cooking soda     1tsp
9. Oil                 1tbsp + 2tsp
10. Plus extra flour to dust while rolling the dough.
11. Butter/ghee/oil to brush naan.

Method

• In a wide bowl, sift flour, salt, sugar, baking soda, baking powder and combine well.
• Make a dent and pour yogurt and 2tsp oil and mix well.

• Now add milk little by little and make a soft dough.
• After that, divide that 1tbsp oil into 4 tsp and using it start kneading the dough (6-7 minutes) until its soft and pliable.

• Once done keep it ina bowl, smear lil' oil in it and cover the bowl with cling wrap or use damp cloth to cover the dough n keep aside in a warm place for 3-4 hours.
• Although the dough will rise, it will not double and may be slightly sticky to touch.

• Divide the dough into 10 balls. 
• Now heat a tawa/griddle on medium high heat.
• On a well floured surface place a ball and roll it to tear or oval shape(i couldn;t get it perfectly).
• Then sprinkle little water on top of the shaped naan and put it on the heat tawa(so that the water sprinkled surface sticks to the tawa).

• Cook covered in medium heat (one minute)until the bubble starts and puffed up.
• Then removed the lid and flip other side and cook for a minute or directly cook under flame.
• Once done remove from the tawa/fire and brush the naan with butter or ghee.
• Do repeat the same with remaining balls.
• That's it..soft and yummy Naans are ready. Serve hot with Gobi Mutter Masala, Aloo Gobi or any deisred curry.

Notes
Use lightly sour curd for best result.
Resting time is more important to get a super soft pillowy naans, so try to give at least 3hours resting time.
No need of yeast since the natural yeast in the sour yogurt itself enough
But if u want u can use 1tsp yeast and reduce yogurt to 2-3 tbsp (instead of 3/4cup) with the same recipe.
I have used multi grain flour but u can make Naan using whole wheat or maida/all purpose flour.