Authentic Indian Naan Recipe – Whole Wheat & Sesame Seed Flatbread

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Naan Recipe – Whole Wheat & Sesame Seed Flatbread

Hey everyone! If you’ve ever been to an Indian restaurant and fallen head-over-heels for that soft, pillowy naan bread, you’re in the right place. I remember the first time I tried to make naan at home – it was a bit of a disaster! But trust me, with a little practice (and this recipe!), you’ll be whipping up restaurant-quality naan in your own kitchen in no time. It’s seriously so satisfying.

Why You’ll Love This Recipe

This isn’t just any naan recipe. We’re making a delicious, slightly healthier version with a blend of all-purpose and whole wheat flour. It’s got that authentic flavour, a lovely soft texture, and a beautiful sprinkle of sesame seeds and cilantro. Plus, it’s surprisingly easy to make – even if you’re new to Indian cooking. Honestly, once you taste homemade naan, you’ll never go back to store-bought!

Ingredients

Here’s what you’ll need to create this naan magic:

• 1 cup all-purpose flour (about 120g)
• 1 cup whole-wheat flour (about 120g)
• 1 teaspoon baking soda
• Pinch of salt
• 1 tablespoon oil (vegetable, canola, or ghee)
• 1 cup yogurt (plain, full-fat is best – about 240ml)
• Water, as needed (about ¼ – ½ cup)
• Sesame seeds, for sprinkling
• Fresh cilantro, chopped, for sprinkling
• Ghee, for drizzling (or butter if you prefer)

Ingredient Notes

Let’s talk ingredients for a sec! Using both all-purpose and whole wheat flour gives us the best of both worlds – a lovely soft texture and a little extra nutrition. Don’t skip the whole wheat entirely though, it adds a really nice flavour.

Yogurt is key here. It’s what makes the naan so tender and slightly tangy. Full-fat yogurt works best, but you can use low-fat if you’re watching calories. Just know the texture might be slightly different.

Now, naan toppings are a bit of a regional thing! Some people love garlic and cilantro, others prefer just sesame seeds. Feel free to get creative – niram, or nigella seeds, are also a popular choice in some parts of India.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, sift together the all-purpose flour, whole wheat flour, baking soda, and salt. This helps get rid of any lumps and ensures everything is nicely combined.
2. Create a well in the center and add the oil and yogurt. Start mixing, gradually adding water as needed to form a soft dough. It should be soft and pliable, but not sticky.
3. Knead the dough for about 5-7 minutes until it’s smooth and elastic. This develops the gluten and gives the naan its lovely texture.
4. Cover the dough and let it rest for at least 15 minutes. This allows the gluten to relax, making it easier to roll out.
5. Divide the dough into 8-9 equal portions. Keep them covered with a damp cloth or plastic wrap to prevent them from drying out.
6. Heat a cast iron skillet or tawa (flat griddle) over medium heat. It needs to be nice and hot! Have a lid ready that fits the skillet.
7. Roll each portion into an oval or round shape, about 6-8 inches in diameter. Don’t worry about making them perfect – rustic is beautiful!
8. Sprinkle sesame seeds and chopped cilantro generously over the naan, gently pressing them in. Flip it over and brush the other side with a little water. This helps the seeds stick.
9. Place the naan water-side down on the hot skillet. Cover immediately and cook for 30-40 seconds, until bubbles start to form.
10. Drizzle with ghee (or melted butter), flip, and cook the other side for another 30 seconds, until golden brown and slightly charred.
11. Transfer to a plate, cover with foil, and serve warm with your favourite curry!

Expert Tips

• Hot Skillet is Key: Seriously, don’t skimp on the heat! A hot skillet is what creates those beautiful bubbles and gives the naan its slightly charred flavour.
• Don’t Over-Knead: Over-kneading can make the naan tough. 5-7 minutes is usually plenty.
• Resting is Important: Don’t skip the resting period! It makes a huge difference in the texture.
• Keep it Covered: Keeping the dough and cooked naan covered prevents them from drying out.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Naan Adaptation: Swap the yogurt for a plant-based yogurt alternative – cashew or soy yogurt work well.
• Gluten-Free Naan Adaptation: Use a good quality gluten-free flour blend. You might need to add a little extra water to get the right consistency.
• Spice Level: Add a pinch of chili flakes to the dough for a little kick. My friend, Priya, loves this!
• Festival Adaptations: Serve with a special occasion curry like Butter Chicken or Lamb Rogan Josh for a truly festive meal. My family always makes this for Diwali.

Serving Suggestions

Naan is the perfect accompaniment to so many Indian dishes! Here are a few of my favourites:

• Butter Chicken
• Saag Paneer
• Chana Masala
• Dal Makhani
• Any creamy curry, really!

Storage Instructions

Leftover naan? Don’t worry! You can store it in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. Reheat it in a dry skillet or microwave before serving.

FAQs

Let’s answer some common questions:

• What type of flour is best for making naan? A mix of all-purpose and whole wheat flour is ideal for flavour and texture.
• Can I make naan without yogurt? It’s tricky, but you can try substituting with sour cream or buttermilk. The texture won’t be quite the same.
• How do I get naan to puff up? A hot skillet and a well-rested dough are key! Covering the skillet also traps the steam, which helps with puffing.
• What is the best way to keep naan soft? Keep it covered with foil or a damp cloth after cooking.
• Can I freeze naan dough or cooked naan? Yes! You can freeze naan dough for up to a month. Wrap it tightly in plastic wrap. Cooked naan can also be frozen, but the texture might change slightly upon thawing.