### TranslatedIngredients: 2 cups Whole Wheat Flour,1/2 cup Spinach Leaves (Palak) - finely chopped (tightly packed),1 teaspoon Baking soda,1-1/2 teaspoon Salt - (adjust to taste),1/2 teaspoon Sugar,1 tablespoon Sunflower Oil,1 cup Curd (Dahi / Yogurt),Ghee - for smearing on naan,Kalonji (Onion Nigella Seeds) - or sesame seeds to sprinkle ### PrepTimeInMins: 25 ### CookTimeInMins: 25 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Dinner ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Whole Wheat Palak Naan, first add the flour, palak, salt, sugar, baking soda, oil into a mixing bowl and combine.Make a well in the center and all curd and begin to knead the dough together. Work it until it is a smooth dough dough. Add water if needed so make it a soft and slightly sticky dough. Do not be tempted to add more flour, the dough needs to be on the wetter/stickier side. Rub oil all over the dough, cover and let it rest for about 30 minutes.When ready to make the naans, divide the dough into 6-8 equal parts.Taking each portion at a time, dust a little flour if needed to roll and using a rolling pin or fingers, press the portion out into a thick, flat disc shaped like a naan.Rub water over the rolled out naan and sprinkle sesame seeds, kalonji seeds, and finely chopped palak leaves.Place a skillet on the heat and when it is warm enough, place the rolled naan over a hot tawa with the side sprinkled with kalonji facing the top. Cover and cook for about a minute on medium low flame.Now lift the tawa off the heat and flip the naan over, directly on to the heat. This ensures you get a charred smoky flavor to the naan, mimicking the tandoori flavour.Once done, take the naan off the heat/tawa and rub with ghee.Repeat with rest of the dough and serve hot naans with Mushroom Pasanda or Green Moong Dal Makhani.
