Whole-wheat naan bread with cream of tartar and baking soda

Ingredients for 6 servings:

• 110 g water, lukewarm
• 2 g sugar
• 6 g dry yeast
• 250 g wholemeal spelt flour or wholemeal wheat flour
• 3 g cream of tartar baking powder
• 3 g baking soda
• 2 g salt
• 100 g natural yogurt, 3.8% fat
• 1 tbsp olive oil
• 1 large garlic clove(s)
• 1 handful of parsley, fresh

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 40 minutes

For the dough, mix the water and sugar with the yeast until dissolved. Mix the flour, baking powder, baking soda, and salt in a bowl. Slowly add the yeast water and mix with a wooden spoon or dough scraper. Once the dough is somewhat combined, add the yogurt. Knead the dough for about 5 minutes using either the dough hook of a hand mixer, your hands, or a food processor. The dough will remain slightly sticky. Cover and let the dough rise in a warm place for about 30 to 60 minutes. Then place the dough on a lightly floured work surface and divide it into six equal pieces. Form these into balls, then shape them into flatbreads by hand or with a rolling pin. Fry the naan breads one after the other in a non-stick pan without oil. As soon as the dough starts to bubble, turn the bread over and cook on the other side for 30 to 60 seconds. The breads cook quickly, so keep an eye on them. For the herb marinade, combine the oil, chopped garlic, and chopped parsley. Brush the naan breads with the herb marinade after turning them over.