I found a whole-wheat recipe in Peter Reinhart's Whole Grain Bread
. I used 50% whole wheat, 50% all purpose flour. It worked quite well. I also used canola oil instead of butter and 2% milk instead of yogurt.
Ingredients
227g Whole Wheat Flour
227g Unbleached All-Purpose Flour
380g 2% Milk
3g salt
1 teaspoon table salt
2 tablespoons canola oil
Directions
Mix together the flour and the salt.
Mix together the milk and the yeast, fully hydrating the yeast, and the mix the milk into the dry ingredients. Let it hydrate for 5 minutes.
Put the dough in a lightly oiled bowl. Use the 40-minute stretch-and-fold technique.
Place the dough in the refrigerator overnight.
The Next Day...
Remove the dough from the refrigerator.
Turn it onto a floured surface and divide it into five pieces.
Gather the pieces into balls and let them sit under plastic wrap or an overturned bowl.
Let rise for 2 hours at 70 degrees or about 1.5 hours at 75 degrees.
Preheat the oven with an ovenstone to 500 degrees F.
Stretch the pieces into disks about 1/4 inch thick.
Go back to the first piece and stretch it about 1/8 of an inch thick.
Punch a lot of holes in the dough with a fork. Make sure the holes go all the way through.
Load the naan onto a peel and let it cook for 3 minutes or until it puffs up significantly and is dappled with brown. If it puffs to much, dock it again with the fork.
Brush with toppings and eat while hot.
Right after the naan came out of the oven, I brushed it with olive oil (mixed with a pinch of white pepper and garlic salt) and crushed fresh garlic as well as chopped cilantro.