How to improve upon this Naan recipe
yesterday I made Naan to go with a chicken curry.
I was looking for a naan recipe based on dry yeast, since it was the only one I had available; I previously made naan with sourdough, but my sourdough died a few months ago, alas.
I used this Guardian recipe: https://www.theguardian.com/lifeandstyle/wordofmouth/2014/oct/02/how-to-make-perfect-naan-bread-recipe
But then I made some changes and tried to replace 1/3 of the white flour with whole wheat flour.
Here are the recipe I ended up using:
1.5 tsp fast-action yeast
1 tsp sugar
150ml warm water (didn't use all, was getting too sticky)
200g 0 flour
100g whole flour
1 tsp salt
5 tbsp natural yoghurt
2 tbsp melted ghee (actually home made clarified butter)
The result was not bad, but there's definitely room for improvement. The dough did rise, although it had that peculiar "gumminess" of whole wheat doughs. When in the frying pan, some discs raised and bubbled better than other.
The taste was all right, but the bread ended up drier and less soft than I'd have desired.
I believe the shortcomings were due to the flour substitution.
Do you have any suggestions about that? Maybe with the whole wheat flour I should change the water ratio, or add more grease?
Thanks in advance,