I am English and living I the UK and have been cooking almost exclusively Indian dishes for just over a year, mainly chicken ‘curries’. I have just started to try to make Roti and Naan at home. I have had some success making roti and naan with white flour only, but I have had issues using wholemeal flour. What should I be doing differently when using a white flour recipe to make it as good as my white flour only efforts, how do I adapt a white flour recipe or do I need to use a completely different approach? I currently have a 50/50 white &wholemeal flour naan fermenting overnight. Any advice would be welcome. Many thanks.
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