Whole Wheat & Spinach Naan (on Stovetop)

Yields: 8

Ingredients:

Curd/Unsweetened yogurt – 1 cup
Ghee/Clarified Butter – 1 tablespoon
Sugar – 1/2 teaspoon
Salt – 1 teaspoon
Baking Soda – 3/4 teaspoon
Spinach (Palak), finely chopped – 1/2 cup + 1/4 cup
Whole Wheat – 2 cups + dusting
Nigella Seeds/Kalonji – 2 teaspoons
Butter

For Aid:

Thick Griddle, preferably of cast iron
A lid big enough to cover the griddle
A small bowl with water
A Kitchen tong

Method:

1. In a mixing bowl, take curd, ghee, sugar, salt and baking powder. Mix well. Set it aside for 2 minutes.
2. Add 1/2 cup of finely chopped spinach and whole wheat flour. Knead it into soft and smooth dough.
3. Cover the dough with a wet muslin cloth and set it aside for 30 minutes.
4. Gently knead the dough again and divide it into ping-pong sized balls.
5. Heat a griddle.
6. Lightly dust a dough-ball and using a rolling pin, roll it into a disc of approx. 0.2cm thick (thicker than chapati/phulka)
7. Sprinkle a spoon of finely chopped palak and a few nigella seeds on top of the rolled out disc and gently press them into the disc so that they hold onto the disc.
8. Now carefully lift the rolled out disc and using your hand palm, pat some water on the bottom side of the rolled out disc.
9. Place the rolled out disc, with the wet side down, on the hot griddle and cover the griddle with lid immediately. Set the flame to medium. In about 30 seconds, remove the lid and you will see large bubbles on the disc.
10. Turn on another gas burner, set the flame to high, using a kitchen tong place the other side (the side not roasted on the griddle) on open flame until brown patches are formed. Take care not to place it on the flame for long as the naan will burn.
11. Turn off the open flame.
12. Top the hot naan with a dollop of butter. Serve hot with the curry/dish of your choice.