Whole Wheat Naan
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.
For 4 servings
- prep · ~1 min
Activate the Yeast
Combine 0.5 cup warm water (around 105-115°F or 40-46°C) with 1 tsp white sugar and 1 tsp active dry yeast in a small bowl. Stir gently and let it sit for 5-10 minutes until a foamy layer forms on the surface, indicating the yeast is active.
TIPEnsure your water is warm, not hot, to avoid killing the yeast. It should feel like a warm bath. - mix · ~7 min
Mix and Knead the Dough
In a large bowl, combine 1.25 cup whole wheat flour and 0.5 tsp salt. Add the activated yeast mixture, 0.25 cup plain yogurt, and 1 tsp vegetable oil. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
- rest
Allow the Dough to Rise
Lightly grease the bowl with a little oil, place the dough ball inside, and turn to coat. Cover the bowl with plastic wrap or a damp cloth and let it rest in a warm place for 1-1.5 hours, or until the dough has doubled in size.
TIPA slightly warm oven (turned off) or a sunny spot on your counter can help the dough rise faster. - prep · ~5 min
Divide and Shape the Naan
Gently punch down the risen dough to release air. Transfer it to a lightly floured surface and divide it into 4 equal portions. Roll each portion into an oval or teardrop shape, about 6-8 inches long and 1/4 inch thick.
- fry · ~8 min
Cook the Naan
Heat a cast-iron skillet or non-stick pan over medium-high heat until very hot. Place one naan at a time in the dry pan. Cook for 1-2 minutes per side, until bubbles form and the bottom is golden brown with some charred spots.
- assemble · ~2 min
Brush and Serve
As each naan finishes cooking, immediately brush it with a small amount of melted ghee (about 0.5 tsp per naan) and sprinkle with fresh chopped coriander leaves. Serve warm with your favorite curry or dip.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the softest naan, make sure your yogurt is at room temperature before mixing.
- 2Don't overcrowd the pan. Cook one naan at a time to ensure it cooks evenly and puffs up properly.
- 3A hot skillet is key to getting the characteristic bubbles and charred spots on the naan.
- 4If your dough is too sticky to handle, add a teaspoon of flour at a time until it's manageable.
- 5Store leftover naan in an airtight container at room temperature for up to 2 days. Reheat on a skillet.
Adapt it for your goals.
Vegan
Use a plant-based yogurt (like almond or soy) and replace the ghee with melted vegan butter or coconut oil.
quickQuick
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.
healthyHealthy
For extra nutrients, add 1 tablespoon of ground flaxseed or chia seeds to the flour mixture.
Why this is on our healthy list.
High in Fiber
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.
Complex Carbohydrates
Provides sustained energy from complex carbohydrates, making it a more nutritious choice compared to breads made with refined flour.
Source of Probiotics
The use of yogurt introduces beneficial probiotics, which can contribute to a healthy gut microbiome.
Frequently asked questions
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.
