Easy Wheat Naan Recipe – Garlic Butter & Yogurt Flatbread

Last Updated on 4 months by Neha Deshmukh

Easy Wheat Naan Recipe – Garlic Butter & Yogurt Flatbread

Hey everyone! If you’re anything like me, you love a good naan. That soft, fluffy, slightly chewy flatbread is the perfect partner to any Indian curry. But honestly, sometimes the thought of making it from scratch feels a little daunting, right? Well, I’m here to tell you it doesn’t have to be! This easy wheat naan recipe is seriously foolproof, and you won’t believe how delicious it is. I first made this when I was craving restaurant-style naan but didn’t want to leave the house – and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This recipe is all about simplicity and flavor. It uses ingredients you probably already have in your pantry, and it comes together surprisingly quickly. Plus, it’s made with whole wheat flour, making it a slightly healthier option than traditional naan. But don’t worry, it’s still wonderfully soft and delicious! It’s perfect for a weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to make these amazing naans:

• 1.5 cup cake wheat flour (about 180g)
• 1.5 tsp baking powder
• 1 tsp sugar
• 0.25 tsp salt
• 2 tbsp vegetable oil (about 30ml)
• 2 tbsp plain yogurt (about 30g)
• 0.5 cup lukewarm milk (about 120ml)
• 2 tbsp melted butter (about 30ml) – for brushing
• 2 garlic cloves, minced
• Fresh coriander, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference:

• Cake Wheat Flour: This is the secret to super soft naans! It has a lower protein content than regular wheat flour, resulting in a more tender crumb. If you can’t find it, you can substitute with all-purpose flour, but the texture won’t be quite as soft.
• Yogurt: I prefer using full-fat yogurt for the best flavor and texture. However, low-fat yogurt will work in a pinch, just be aware the naan might be slightly less tender.
• Vegetable Oil: You can easily swap this out for any neutral-flavored oil like canola or sunflower oil. Even melted ghee would be lovely!
• Garlic: Fresh garlic is always best for that pungent, aromatic flavor. But if you’re short on time, garlic powder will do – use about ½ tsp.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, mix together the cake wheat flour, baking powder, sugar, and salt. Give it a good whisk to make sure everything is evenly distributed.
2. Now, pour in the vegetable oil and stir it through the dry ingredients. It will look a bit crumbly at first, that’s okay!
3. Add the yogurt and lukewarm milk. Now, it’s time to get your hands dirty! Knead the dough for about 5 minutes until it comes together into a soft, slightly sticky dough. Don’t be tempted to add extra flour – a little stickiness is good!
4. Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rest in a warm spot for about 30 minutes. This allows the gluten to relax, making the naan even softer.
5. Once rested, knead the dough briefly again. Divide it into 8 equal pieces.
6. Roll each piece into a thin, elongated or round shape – about 15cm x 25cm. Don’t worry about making them perfect!
7. Heat a non-stick pan or skillet over medium heat. Cook each naan for about 30 seconds per side, until bubbly and golden brown. You might see some dark spots – that’s perfectly normal!
8. Optional (but highly recommended!): While the naans are cooking, melt the butter with the minced garlic. Brush the warm naans with this garlic butter and sprinkle with chopped coriander.

Expert Tips

Want to take your naan game to the next level? Here are a few tips I’ve learned over the years:

• Bubbles are good! Those bubbles are a sign of a perfectly cooked naan. If you’re not getting enough bubbles, try increasing the heat slightly.
• Preventing sticking: Make sure your pan is well-heated and lightly oiled. If the naan is still sticking, try adding a tiny bit more oil.
• Dough consistency: The dough should be soft and slightly sticky. Resist the urge to add more flour, as this will make the naan tough.

Variations

Feeling creative? Here are a few ways to customize this recipe:

• Vegan Naan: Substitute the yogurt with a plant-based yogurt alternative, like soy or cashew yogurt.
• Gluten-Free Naan: Use a gluten-free flour blend designed for baking. You might need to adjust the amount of liquid slightly. My friend, Priya, swears by a blend with xanthan gum!
• Spice Level: Add a pinch of red chili flakes to the dough for a little heat.
• Festival Adaptations: These naans are amazing with a rich butter chicken for Diwali, or alongside a hearty chana masala for Lohri.

Serving Suggestions

Naan is best served warm, straight off the pan! It’s the perfect accompaniment to:

• Your favorite Indian curries (butter chicken, palak paneer, chana masala – the possibilities are endless!)
• Dal (lentil soup)
• Raita (yogurt dip)
• Or even just enjoyed on its own with a little butter!

Storage Instructions

If you have any leftover naan (which is unlikely!), you can store it in an airtight container at room temperature for up to 2 days. To keep it soft, wrap it in a clean kitchen towel.

FAQs

Got questions? I’ve got answers!

• Can I make the dough ahead of time? Absolutely! You can make the dough up to a day in advance and store it in the refrigerator. Just let it come to room temperature before rolling it out.
• What kind of flour is best for soft naan? Cake wheat flour is the best, but all-purpose flour will also work.
• How do I get the bubbles on the naan? Make sure your pan is hot enough and the dough is slightly sticky.
• Can I cook naan on a tawa/griddle instead of a pan? Yes, a tawa or griddle works perfectly!
• How can I reheat naan to keep it soft? Wrap the naan in a damp paper towel and microwave for 10-15 seconds, or heat it on a dry tawa for a minute or two.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!