Whole Wheat Masala Paneer Naan

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 2 REVIEWS ALL GOOD

Added to 20 cookbooks This recipe has been viewed 48815 times

Delicious paneer-stuffed naan is made with whole wheat flour! Follow the dough-making process properly and you will end up with the best naan, which is bound to become the talk of the town.

A stuffing of soft and fresh paneer perked up with green chillies and coriander makes the Whole Wheat Masala Paneer Naan all the more flavourful and scrumptious.

Go on and relish the naan as it is or accompanied with a bowl of Dal Amritsari .

Add your private note

Whole Wheat Masala Paneer Naan recipe - How to make Whole Wheat Masala Paneer Naan

Tags

Resting Time: 1 hour Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 851 hours 25 minutes 12Makes 12 naans (12 naan )
Show me for naans

Ingredients

For The Dough
2 cups whole wheat flour (gehun ka atta)
2 tsp sugar
1 tsp dry yeast
1 tbsp curds (dahi)
1 tbsp ghee
salt to taste

To Be Mixed Into A Masala Paneer Stuffing
2 cups grated paneer (cottage cheese)
1 1/2 tbsp finely chopped green chillies
1/4 cup finely chopped coriander (dhania)
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
butter for brushing

Method

Divide the masala paneer stuffing into 12 equal portions and keep aside.
Sieve the wheat flour in a deep bowl. Keep aside.
Combine the yeast, sugar and ¾ cup of lukewarm water in a bowl, cover with a lid and keep aside for 5 minutes.
Combine the whole wheat flour, yeast-water mixture, curds, ghee and salt in a deep bowl, mix well and knead into a soft dough using enough water.
Cover the dough with a wet muslin cloth and keep aside to rest for 1 hour.
Press the dough lightly to remove the air and knead again for 1 minute.
Divide the dough into 12 equal portions.
Roll a portion into 50 mm. (2”) diameter circle using a little whole wheat flour for rolling.
Place a portion of the stuffing in the centre of the circle.
Bring together all the sides in the centre and seal tightly.
Roll again into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and place the naan over it.
Cook it on one side till small blisters appear on the surface and then turn it over.
Cook it on the other side till it puffs a little and then roast it on an open flame till golden brown spots appear on both the sides.
Repeat the steps 8 to 14 to make 11 more naans.
Brush each naan with a little butter and serve immediately.