Whole Wheat Naan Recipe – Authentic Indian Flatbread at Home

Last Updated on 2 months by Neha Deshmukh

Whole Wheat Naan Recipe – Authentic Indian Flatbread at Home

Hey everyone! If you’ve ever craved that warm, fluffy, slightly charred naan bread you get at your favorite Indian restaurant, you’re in the right place. I remember the first time I tried making naan at home – it was a bit of a learning curve, but so worth it. Now, I’m sharing my go-to whole wheat naan recipe with you, so you can enjoy this delicious Indian flatbread anytime you like. It’s a little bit of effort, but trust me, the taste of homemade naan is unbeatable!

Why You’ll Love This Recipe

This isn’t just any naan recipe. We’re making it with whole wheat flour, which adds a lovely nutty flavor and a bit more goodness. It’s surprisingly easy to adapt, and the aroma while it’s cooking? Heavenly! Plus, there’s something incredibly satisfying about making your own bread from scratch. You’ll be amazed at how quickly it disappears! This recipe makes about 14 naans, perfect for a family meal or a gathering with friends.

Ingredients

Here’s what you’ll need to create these delightful naans:

• 3 cups (360g) whole wheat flour
• 1 tablespoon (12g) sugar
• ?? teaspoon (approx. 2 ¼ tsp or 7g) instant yeast
• 1 cup (240ml) water, lukewarm
• 3-4 tablespoons (45-60ml) curd (yogurt), plain
• 2 tablespoons (28g) butter, softened
• ?? teaspoon (approx. ½ tsp or 3g) salt

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Whole Wheat Flour: Choosing the Right Grind

I prefer using a fine whole wheat flour (atta) for the softest naans. If yours is a bit coarser, that’s okay, but the texture might be slightly different. You can find Indian atta flour in most Asian grocery stores, or online.

Yeast: Instant vs. Active Dry – What’s the Difference?

I’ve specified instant yeast here because it’s the most convenient – you can add it directly to the flour. If you’re using active dry yeast, you’ll need to activate it in warm water with a pinch of sugar for about 5-10 minutes until it gets foamy before adding it to the other ingredients.

Curd (Yogurt): The Key to Soft Naan

Don’t skip the curd (yogurt)! It’s what gives naan its signature soft and slightly tangy flavor. Use plain, full-fat yogurt for the best results. If you don’t have curd, you can use plain yogurt, but make sure it’s not too watery.

Butter: Salted or Unsalted?

I usually use salted butter, but unsalted works just as well – you might just want to add a tiny pinch more salt to the dough.

Regional Variations in Naan – From Tandoor to Tava

Naan has a rich history and varies across regions in India! Traditionally, naan is cooked in a tandoor – a cylindrical clay oven. But most of us don’t have one of those in our kitchens, so we’ll be using a tava (flat griddle) and a gas stovetop to get that lovely char. You’ll find variations in thickness, toppings, and even the type of flour used depending on where you are in India.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, activate the yeast. In a large bowl, combine the yeast, sugar, and lukewarm water. Give it a gentle stir and let it sit for about 30-45 minutes, until it gets bubbly and frothy. This shows your yeast is alive and kicking!
2. Now, add 1 cup of the whole wheat flour to the yeast mixture and mix well. Cover the bowl and let it rest for another 30-45 minutes, until it’s bubbly.
3. Time for the rest of the flour! Add the remaining flour, softened butter, curd (yogurt), and salt to the bowl. Start mixing until a soft dough forms.
4. Knead the dough for about 8-10 minutes, until it’s smooth and elastic. This is a good arm workout! If the dough is too sticky, add a little flour, one tablespoon at a time.
5. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 25-30 minutes, or until doubled in size.
6. Divide the dough into 14 equal balls. Cover them with a damp cloth and let them rest for another 15-20 minutes.
7. Now, roll each ball into a medium-thick disc, about 6-7 inches in diameter. Don’t worry about making them perfect circles!
8. Heat a hot skillet or tava over medium-high heat. Cook each naan for about 1-2 minutes per side, until air pockets start to form and it’s lightly browned.
9. (Optional, but highly recommended!) Briefly hold the naan directly over a gas flame for a few seconds to get those beautiful charred spots. Be careful not to burn it!
10. Brush the cooked naan with butter and serve immediately.

Expert Tips

Here are a few things I’ve learned along the way:

Achieving the Perfect Char

The flame char is what really elevates the naan. Just be quick and keep the naan moving to avoid burning it.

Working with Sticky Dough

Naan dough is naturally a little sticky. Don’t be tempted to add too much flour, or your naans will be tough. Lightly oil your hands and the rolling surface to make it easier to work with.

Troubleshooting: Naan Not Puffing Up?

If your naan isn’t puffing up, it could be a few things. Make sure your yeast is fresh, your dough has risen properly, and your tava is hot enough. Also, don’t roll the naans too thin.

Mastering the Tava/Skillet Technique

A well-heated tava is key. You want it hot enough to cook the naan quickly, but not so hot that it burns.

Variations

Let’s get creative!

• Vegan Naan: Substitute the yogurt with plant-based yogurt and the butter with vegan butter or oil.
• Gluten-Free Naan: This one is trickier, but you can find gluten-free naan recipes online using a blend of gluten-free flours.
• Spice Level: Garlic & Herb Naan: My family loves when I add minced garlic and chopped cilantro to the dough. It adds a wonderful flavor!
• Festival Adaptations: Naan for Eid or Diwali: During festivals, I sometimes sprinkle the naan with sesame seeds or nigella seeds before cooking.

Serving Suggestions

Naan is incredibly versatile! It’s amazing with:

• Your favorite Indian curries (butter chicken, palak paneer, chana masala…)
• Dal (lentil soup)
• Kebabs
• Even just a simple dollop of yogurt and a sprinkle of chili flakes!

Storage Instructions

Leftover naan can be stored in an airtight container at room temperature for a day or two, or in the refrigerator for up to a week. Reheat it on a tava or in a microwave. You can also freeze naan – wrap it tightly in plastic wrap and then in foil.

FAQs

Let’s answer some common questions:

What is the best flour to use for naan?

Fine whole wheat flour (atta) is ideal for soft naans, but all-purpose flour can also be used.

Can I make naan without yogurt?

It’s possible, but the naan won’t be as soft or tangy. You can try substituting with sour cream or buttermilk.

How do I get naan to puff up like restaurant-style naan?

Make sure your yeast is active, your dough is well-kneaded and risen, and your tava is hot enough.

Can I freeze naan dough or cooked naan?

Yes! Both dough and cooked naan freeze well.

What can I serve with naan besides curry?

So many things! Try it with kebabs, dal, yogurt dips, or even as a wrap for breakfast.

Enjoy making (and eating!) this delicious whole wheat naan. I hope it brings a little bit of Indian culinary magic to your kitchen! Let me know how it turns out in the comments below. Happy cooking!