Really good Indian food needs some really good naan to go along with it.
This is another fabulous recipe from Eat, Live, Run. I changed it just a bit to make it 100% whole wheat. As always, adjust the wheat/white flour combination to suit your taste. You can omit the vital wheat gluten if you don't use all wheat flour.
I also used my own garlic butter since I already had some in the fridge, but her roasted garlic butter sounds fantastic.
Whole Wheat Naan
Adapted from Eat, Live, Run
1 1/2 cups warm water
1 tsp yeast
3 to 3 1/2 cups white wheat flour
1 TB vital wheat gluten
1 1/2 tsp salt
1/2 tsp sugar
Combine the yeast, water and sugar and stir gently. Set aside for about five minutes.
In the bowl of a stand mixer (using a dough hook), combine the water/yeast mixture plus 1 1/2 cups of the flour.
Mix on low speed for about three minutes.
Add the vital wheat gluten, another 1 1/2 cups flour and the salt and increase the speed to high. If the dough is pulling away from the side of the bowl, you're good. If not, add a TB of flour at a time until the dough forms a cohesive ball.
Mix on high for about six minutes. When you're done, the dough should be elasticy.
Remove the dough place in a lightly oiled bowl.
Cover with plastic wrap and let rise for about two hours. It should double in size.
After rising, turn the dough onto a floured counter-top and divide into four equal sections.
Flatten each section down into a rectangular shape. If it resists shaping, let it rest for a couple minutes, then try again.
Sprinkle each rectangle with water and prick your fingers in each for naan “dimples”.
Place on a lined baking sheet and bake at 475 for ten minutes.
Let cool, hen brush each naan with garlic butter. Broil for four minutes.
1/2 cup butter, softened
1 1/2 tsp minced garlic
2 TB grated Parmesan cheese
1 1/2 tsp garlic salt
1/2 tsp Italian seasoning
1/4 tsp black pepper
1/8 tsp smoked paprika
Combine all ingredients and stir until smooth.