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Enjoy soft, chewy, and slightly crisp homemade naan made with 100% whole wheat flour. This healthier version is perfect for scooping up your favorite curries and dals, and it cooks up beautifully on a simple skillet in minutes.
Activate the yeast
Prepare the dough
Let the dough rise
Enjoy soft, chewy, and slightly crisp homemade naan made with 100% whole wheat flour. This healthier version is perfect for scooping up your favorite curries and dals, and it cooks up beautifully on a simple skillet in minutes.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 171.3 calories per serving with 5.85g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Shape the naans
Cook the naans
Finish and serve
Use a plant-based yogurt (like almond or soy) and replace the ghee with melted vegan butter or coconut oil.
To make a no-yeast version, omit the yeast and sugar. Add 1/2 tsp of baking powder and 1/4 tsp of baking soda to the flour. The rising time can be reduced to 30 minutes.
For extra nutrients, add 1 tablespoon of ground flaxseed or chia seeds to the flour mixture.
Whole wheat flour is an excellent source of dietary fiber, which supports digestive health, helps regulate blood sugar levels, and promotes a feeling of fullness.
Provides sustained energy from complex carbohydrates, making it a more nutritious choice compared to breads made with refined flour.
The use of yogurt introduces beneficial probiotics, which can contribute to a healthy gut microbiome.
Yes, this version of naan is healthier than the traditional one made with all-purpose flour. The whole wheat flour provides a good amount of dietary fiber, which aids digestion and helps you feel full longer. It's a good source of complex carbohydrates for sustained energy.
One homemade Whole Wheat Naan, as per this recipe, contains approximately 150 calories. The calories come from the whole wheat flour, yogurt, and a small amount of ghee for brushing.
Yes, you can prepare the dough and let it go through its first rise. Then, punch it down, cover it tightly, and refrigerate for up to 24 hours. Let it come to room temperature for about 30-60 minutes before shaping and cooking.
There could be a few reasons. Your yeast might not have been active, the dough may not have risen enough, or your skillet wasn't hot enough. A very hot cooking surface is crucial for the steam to build up inside and puff the naan.
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