I had never imagined that I would be making naans at home. But that came true when I made naans for the first time sometime ago and served them hot with some palak paneer. But the process seemed a bit tedious because they had to be rolled out one by one and then baked in an oven. But later when I saw the stove top method at divya’s place , the cooking process seemed easier and similar to the regular rotis we roll out everyday. The addition of spinach and potatoes made the naans even more interesting. The texture was soft and the use of whole wheat flour made it healthy and light. Thank Divya for a good recipe.
Recipe source– Anudivya of …a little bit more.
Spinach potato naans- stove top method
Add the yeast in warm water and leave aside for a few minutes till it froths. Now add all the ingredients. Knead it into a loose dough. Add warm water to knead the dough only if required. Use your fingers and palms to knead the dough and use flour for dusting. Leave the dough to rise and double in volume. It usually takes between 2 to 2 and 1/2 hours.
Now punch the dough and place it on a floured surface and knead it for around 2 -3 minutes.
Make lemon sized balls with dough. knead each ball slightly before rolling them as they tend to rise again.Roll each dough into a thin circle.
Heat a tava/girdle. Place the rolled circle on the hot girdle. Cook till brown spots appear on them. (They tend to puff a lot while cooking, so they are rolled into thin circles.)
Serve immediately with some spicy gravy for the side dish.