Whole Wheat Naan Recipe
Whole Wheat Naan Bread is a traditional twist to a classic Indian naan recipe prepared using whole wheat flour. This not only adds a nutty flavor to your soft and fluffy naan but also improves the nutritional value of this flatbread.
Servings: 8
Calories: 108kcal
Equipment
- Baking tray or Skillet (tawa)
Ingredients
- 1 teaspoon Active dry yeast
- ¾ cup Warm water
- 1 teaspoon Sugar
- ¾ teaspoon Salt
- 2 cups Whole wheat flour
- 3 tablespoon Yogurt (dairy-free yogurt) (optional)
- Ghee or butter or oil for brushing
Instructions
Make whole wheat naan dough
- In a bowl, add warm water and sugar. Sprinkle yeast. Cover and let it sit for 5 to 10 minutes or until the yeast activates.1 teaspoon Active dry yeast, ¾ cup Warm water, 1 teaspoon Sugar
- Add yogurt, salt, and flour and knead to form a smooth, medium-soft dough. (The amount of water varies on the brand of your flour. So start with 1 ½ cups of wheat flour and add more as needed to form the soft dough)¾ teaspoon Salt, 2 cups Whole wheat flour, 3 tablespoon Yogurt (dairy-free yogurt)
- Cover and keep it aside for 1 hour or until doubled in size.
Make naan flatbread
- Dust the working surface with flour. Transfer the dough and divide it into 7 or 8 equal portions. Roll each piece into a dough ball and flatten it with the tip of your finger or rolling pin to form an oval or round shape.
Whole wheat naan in the oven
- Preheat the oven to 500 degrees F.
- Place the rolled naans in the baking tray lined with parchment paper or greased with oil.
- Bake for 2 to 3 minutes, flip to the other side, and bake for another 2 minutes or until the desired golden color is developed. The time to bake may vary depending on your oven.
- Remove and brush the naan with some butter, ghee, or olive oil (for the vegan version). Cover it with a clean kitchen towel or a lid to keep it soft and warm.Ghee or butter or oil for brushing
Wheat naan flatbread in tawa or skillet
- Heat the tawa or the skillet on medium-high flame. Once hot, place the rolled naan, and when you see the bubbles on top and bottom turning golden, flip and cook on the other side until brown spots appear.
- Brush it with ghee or butter. Serve.
To make restaurant-style tandoori naan flatbread at home
- Sprinkle some water on one side of the rolled bread and place the wet side down on the preheated tawa (skillet). You can check the detailed recipe for tava naan or skillet naan bread.
- Once the bubble forms on the surface, flip the tava / skillet itself such that the top surface of the naan is about 1 inch from the flame and let this get roasted directly over the flame for about 30 seconds to 1 minute.
- Flip the tawa back, remove the naan using a spatula, and repeat the process for the remaining rolled bread.
Notes
- The best part about baking naan in the oven is that you can bake multiple naans in batches which will be very efficient if you serve a larger crowd. You can bake the naan individually as you roll or bake them in batches.
- I have also tried making this recipe with 1 ½ cups of wheat flour (atta) and ½ cup of maida (all-purpose flour). I love the results with this ratio, also.
- If you have any leftover naan, refrigerate it for up to 1 week. Reheat in the oven or skillet until heated through.
- Remember that wheat flour dough will always need a little more liquid than the traditional dough to make sure your naan is not dry or dense.
- You can add nigella seeds, garlic, and herbed butter for topping if desired.
Nutrition
Calories: 108kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 223mg | Potassium: 48mg | Fiber: 3g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 0.04mg | Calcium: 30mg | Iron: 1mg