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, then brush each naan with garlic butter.  Broil for four minutes.