Naan is usually made with white flour, cooked in a traditional clay oven and then slathered with either plain butter or a mix of other flavors like garlic, cilantro, fenugreek, sesame seeds, etc. to give it more excitement. To be honest, plain buttered naan is satisfying enough for me – as long as its piping hot, crispy on the outside and soft, fluffy inside…I’m all in!
Wheat naan is another delicious option for anyone trying to stay away from “white flours” or just looking for a healthier version of a delicious Indian bread. It can be cooked the same way, topped the same way and/or even have mix-ins kneaded into the dough. It’s just as satisfying as the traditional naans, and pretty easy to prepare at home too! Win-win right?
Check out my recipe..
Servings: 8-10 naan bread
- 3 cups whole wheat flour
- 1 Tbsp. yeast
- 1.5 tsp. salt
- 2 Tbsp. oil + 2 Tbsp extra to grease dough
- 1 Tbsp. sugar
- ½ cup plain milk yogurt
- 1 cup warm water to bind dough
- Optional toppings or mix ins – chopped fresh methi (fenugreek) leaves, chopped cilantro, chopped green chilis, black sesame seeds, finely diced onions, red chili flakes, minced garlic & butter.
- In a medium size mixing bowl or standalone mixer, combine all the dry ingredients.
- Add oil and mix well.
- Add yogurt and begin to pour the warm water gradually till bind the dough till it not sticky. Dough should be semi-soft but not sticky.
- Grease the dough with extra 2 Tbsp oil. Cover the bowl and let it rise for 30 minutes.
- After dough has proofed, roll into a round ball and sprinkle any optional toppings/mix ins into the dough and gently knead in to combine.
- Separate the dough into 8 to 10 portions. Flour hands and gently roll each portion into a ball. Flour them again to avoid any sticking.
- Heat a frying pan or tawa on medium heat. Also get a cup of water with a brush for naan.
- Roll out 1 ball on a floured surface into an 8-10 diameter circle. Then pick up and pull to make it into an oval shape.
- Take each naan and apply some water on top with a brush. Place the wet side down on the pan/tawa.
- Once you see the naan bubble up, flip, and cook the dry side directly on the open flame OR in pan/tawa for about 1 minute. Gently press down with spatula in the pan to help it puff up.
- Place on plate and set aside.
- Continue with the rest of the dough rounds.
- Serve hot with butter brushed on and topping of choice.
You have to try this recipe! The naans turn out really nice and soft and the salt and sugar in the dough give it a great added flavor. Also, if you have the chance, I recommend trying to mix-in a few extra toppings and/or garnish with some extra flavors. You can create a different type of naan for each person at your table very easily!
Let me know your thoughts on this recipe. Comment below, tag me with your wheat naan pics on IG @cmspiceculture or on FB at “Spice Culture Cooking.”