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    Kalonji Wheat Naan Recipe / Wheat Naan Recipe without Yeast

    October 24, 2014 By Aarthi 2 Comments

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    I make wheat naan bread often, because i love the slight sweet taste it gives, plus it is so filling than chapati so i can make a couple for each one..I already have a version of wheat naan without yeast in my blog, but it has some all purpose flour in it. That naan recipe taste yum too, but i wanted to share a new post of 100% whole wheat naan. So here i am..

    Similar Recipe,
    Wheat Naan made in Tawa
    Coriander Naan made in Tawa
    Garlic Naan made in Oven
    Butter Naan made in Oven
    Plain Kulcha made in Tawa
    Whole Wheat Pita Bread made in Tawa

    Some Sidedishes for Naan,
    Aloo Peas Curry, Chana Masala, Paneer Cashew Curry, Aloo Butter Masala ,Butter Paneer, Palak Paneer, Gobi Kofta Curry, Malai Kofta, Paneer Pasanda and MANY MORE..
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    And also instead of making it plain, i added some kalonji, onion seeds on top and made it as a kalonji naan. I loved the slightly hint of onion flavour it gives to the naan, plus it looks really pretty..I served this naan with vegetable salna and it was divine..Hope you will like this and give it a try..
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    Preparation Time : 10 mins
    Resting Time : 30 mins
    Cooking Time : 1 to 2 min per naan
    Makes : 8 naan


    Ingredients:

    Whole Wheat Flour / Atta - 2 cup
    Baking Powder - 1 tsp
    Baking Soda - ¼ tsp
    Salt to taste
    Curd / Yogurt - ¼ cup
    Milk - ½ cup
    Sugar - 1 tblspn
    Water - as needed
    Oil - 1 tblspn for kneading in dough
    Kalonji / Nigella Seeds / Onion Seeds - 2 tblspn or as needed
    Butter / Ghee for smearing on top of naan


    Method:

    Take curd, milk and sugar in a bowl. Mix well so the sugar is melted.

    Add in wheat flour, baking soda, baking powder and salt. Mix well to form a dough. Add water if needed.

    Drizzle some oil over the dough and knead it well. Set aside for 30 mins.

    Now divide the dough into equal balls.

    Take one balls on a rolling board. Roll it into slightly thick naan..

    Sprinkle some kalonji seeds and use a rolling pin to roll over it gently so the seeds are stuck to the naan bread.

    Now place the naan bread seed side down over a hot tawa and cook till you see bubble forming on top surface..

    Now flip it over and cook for few sec.

    Now invert the seed side over hot open flame and toast it till it gets light charred marks.

    Now remove it to a plate. Smear some butter or ghee over it and serve hot.

    Pictorial:

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    Take curd in a bowl
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    add in some milk
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    I sprinkled some sugar
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    mix well so the sugar is melted
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    Add in some whole wheat flour
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    now add in some salt, baking powder and baking soda
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    knead everything to a soft dough, add water if needed..Drizzle some oil over the top and knead it well
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    Cover it with a plate and let it rest for 30 mins
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    Now the dough has rested for a while
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    divide it into equal balls
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    take one ball out
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    roll it thinly
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    take some kalonji or nigella seeds
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    sprinkle it over the naan
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    use a rolling pin to roll it lightly
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    now the seed has stuck to the naan
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    place it over a hot tawa 
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    when you see bubbles forming on top
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    flip over and cook for few more sec..
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    now put the seed side down on open flame
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    it will puff up and get a little charred
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    smear some butter over the hot naan
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    serve..
    « Rogan Josh Recipe / Mutton Rogan Josh Recipe / Kashmiri Lamb Rogan Josh Recipe
    Vegetable Salna Recipe / Veg Salna Recipe / Vegetable Chalna Recipe »
    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Padmini Kamath

      at

      Very helpful and healthy will surely try

      Reply
    2. Unknown

      at

      Thank-You so much for this recipe and sharing. I will be trying it God willing as soon as I am able!

      Peace be to you 🙂

      Reply

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