Spinach Potato Naan/Flatbread - Stove top method

Notice the difference in my pictures in this post? My image copyright appears smack in the middle of the pictures. I used to think it was not very aesthetic to put my copyright overlaying in the middle of my images. But now with the frequency of plagiarism I see around, I would rather compromise with the beauty of my pictures rather than make it eye candy and leave it out there in the open. Thanks Sangeeth for caring enough to make me understand how important this is. She did mention that adding the copyright at the corners would be too way too easy for people to crop it out and re-post (which makes perfect sense.)

Seriously, it is not worth making your blog, pictures, and post look nice and perfect (without proper precautions) when somebody else is going to be effortlessly lifting it right in front of your eyes.
Here are some good articles from Sangeeth and Cham on how to protect your blog and pictures. Read them, implement them if you care.

If you remember, I had done a Garlic and Red chilly Naan/Flatbread using the oven method. It was my first try and I am sure getting better at this.
Who needs an oven when you can make these in a jiffy with resources that you have on hand?

Here is another nutritious version using the stove top method.
Requested by a reader, I have tried to make a better illustration this time for those who really would like to try it out.
Points to note:
That tiny bit of potato adds a nice softness to the bread. So I would call that ingredient mandatory.
I used 100% stone ground Atta (Indian whole wheat flour, it does give best results for this type of bread.
The dough is a sticky one inititally when you start to put everything together, so please be mindful of the water that you add while kneading.
Roll the dough out thin (check in the illustration below), it does tend to puff up when you toss it on the hot pan.

Head out to restaurants for naan?... nah! I think mine worked like a charm.



Spinach Potato Naan/Flatbread - Stove top method

Ingredients:

Atta/White Whole wheat flour - 3 1/2 cups
All purpose flour - 1/2 cup
Frozen Spinach - 2 cups (Thaw and squeeze out moisture completely)
Potato - 1/2 cup (Boiled and mashed)
Caraway Seeds - 2 tsp
Salt - To taste
Pepper - 1/2 tsp
Olive oil - 3 tbsp
Yeast - 2 tsp
Warm water - 1/4 cup

Method:

Add yeast to warm water and let it rest for 10 min.

After the yeast has frothed, add the rest of the ingredients and mix well. You may or may not have to add more water depending on the moisture content from the spinach and potato.

Add warm water and combine to form a nice loose dough. Knead for 15 min by hand on a floured surface. Dust with flour as and when needed during the kneading process.
The dough should look like this when you are done.



Cover and let it double in size, which would take anywhere from an hour to two. Mine took two hours. It should look like this.



Fold the dough over about 4-5 times.

Heat a non stick pan on medium-high heat.

Dust a board with flour and pinch out a ball and roll it out with the help of a rolling pin. (Spreading with hands does not work for me)
I divide my dough equally, they will rise a little as you make the rest, so knead each ball slightly right before you roll it.

The rolled out dough should be thin, as it tends to puff up on cooking, giving it a flatbread texture. You can see how thin I rolled it out.



Transfer the dough gently onto the pan and cook till you see bubbles start appearing.



At this point, I like to smear a wee bit of little oil/butter on the top side and then flip it over.

Cook on both sides till you get a nice brown color and the bread is cooked through.

It will continue to cook for a while after it comes off the pan, so let it rest for a few minutes.

Dab a little butter/spread on top, and serve warm.

I store them out for a couple of days without refrigeration. You may re-heat by wrapping them up in a paper towel and microwave them till slightly warm. Alternatively, you may wrap them in aluminum foil and warm in the oven.

Yields: Around 10 flatbreads



Some great events that I am sending this to:
Susan's Yeast Spotting
Sangeeth's Eat Healthy - During Pregnancy