Naan with Whole Wheat Flour
¾ cup plain yogurt
4 tablespoons butter, divided
1 cup bread flour
1 cup whole wheat flour
½ teaspoon fine salt
1 ¼ teaspoons yeast (about half of an envelope-style package)
water as needed
a few pinches of coarse salt (optional)
1. To prepare: allow the yogurt to come to room temperature. Melt 2 tablespoons butter and allow to cool slightly.
2. In a large bowl or the bowl of a heavy-duty mixer, mix the yogurt, melted butter, bread flour, whole wheat flour, ½ teaspoon salt and yeast until a coarse ball of dough is formed. Add warm water, 1 teaspoon at a time if the mixture is too dry to come together.
4. Oil or spray a large bowl with cooking spray. Place the dough inside and oil or spray the top of the dough. Place a sheet of plastic wrap on top of the dough and cover with a clean towel. Allow the dough to rise about 1 hour.
5. Preheat oven to 475 F. Place a pizza stone or inverted baking sheet on the middle rack in the oven.
6. Deflate the dough and divide it into 4 equal pieces. Form each piece into a ball, cover with a towel and let rest 10 minutes.
7. Melt the remaining 2 tablespoons butter. Dust a pizza peel with cornmeal. Roll 2 (or more if they will fit on the peel) dough balls into long ovals, about 8-10 inches long and 1/8 to ¼ inch thick. Place the dough ovals on the dusted peel. Brush each with melted butter.
8. Carefully slide the two dough ovals onto the preheated pizza stone. Bake at 475 F for about 8 minutes or until they have puffed up slightly, the bottoms are beginning to brown, and the tops have a few browned spots. Remove from the oven and brush again with butter. Sprinkle each naan with a small pinch of salt if desired. Wrap in a clean towel to keep warm until ready to serve. Roll and bake remaining two dough balls similarly. Serve hot with dishes that recommend serving with flatbread.