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 toge. 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 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 finly 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 flavor.
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.
