This garlic naan is a traditional Indian flatbread that gets baked and charred. It's a flavorful whole wheat version that tastes especially yummy hot out of the oven slathered with ghee (or butter).
Place the water in a large bowl or stand mixer with hook attached. Add yeast, stirring to disperse. Add 1 cup AP flour plus 1 cup whole what flour and stir well. Cover and leave for 30 minutes (1st proof).
Add the salt, and remaining 2 cups AP flour and 1 1/2 cups whole wheat flour and knead for 10 minutes. It's normal for the dough to be very sticky. Let it rest, covered, in a warm place until it doubles in size (2nd proof).
Transfert the dough to a counter sprinkled with flour. Preheat a baking stone in the middle rack of the oven - 500°F. If you don't have a baking stone, you can bake the dough on a baking sheet layered with parchment paper.
Portion the dough into 8 pieces. Use your hands to flatten the dough into ovals. Rest for 15 minutes. Dimple the surface with wet fingers and press garlic slices into the dough.
If the dough is very sticky or difficult to peel off the counter, you can knead it with a sprinkle of flour. Flatten about 1/2" thick. Sprinkle with a bit of flour to prevent the bread from sticking. Bake 5 minutes.
Brush with ghee or butter. Sprinkle with salt and minced green onion. Char over an open flame, coals, or use a culinary torch (recommended).
Notes
With 8 large naan breads, there will be about 3 separate batches @ 5 minutes each. You can make the breads smaller and bake for 4 minutes. Look for a slightly golden color (very slight). The char comes from the flame after the bake.How to achieve the char:You can grasp the bread with tongs and move into a high flame. Rotate quickly (30 seconds) to char different areas of the bread.I actually love doing this with a culinary torch because you have a lot of control over where the char goes. Lay the bread flat and hold the torch above the bread until it turns dark brown-black.