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Whole Grain Naan Recipe

Whole Grain Naan Recipe

Learn how to make authentic homemade whole grain naan with perfectly blistered surfaces and soft, chewy centers. This easy baking recipe uses yogurt for tenderness and whole wheat flour for nutty flavor. Master the best pan-cooking technique for restaurant-quality results without a tandoor oven!
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
15 mins
Serves:
8 naan breads
An overhead shot showcases a stack of freshly baked whole grain naan, their surfaces beautifully blistered with dark charred spots against the warm brown backdrop. A cross-section reveals the bread's airy, tender interior contrasting with its slightly crisp exterior. The naan breads are arranged on a rustic wooden board alongside small bowls of melted garlic butter and fresh herbs. In soft natural light, steam gently rises from the just-cooked breads, highlighting their warmth. A sprinkle of nigella seeds adds visual texture, while a partial view of colorful curry in the corner suggests serving possibilities. The scene captures the wholesome, earthy tones of the whole grain flour and the traditional tandoor-style baking technique.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g whole wheat flour</li><li class="ingredients-single-item">150g all-purpose flour</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tsp sugar</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">120ml warm water (40-45°C)</li><li class="ingredients-single-item">120ml plain yogurt, room temperature</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 tbsp nigella seeds (optional)</li><li class="ingredients-single-item">30g melted butter for brushing</li><li class="ingredients-single-item">2 cloves garlic, finely minced (optional, for garlic naan)</li><li class="ingredients-single-item">Fresh coriander, chopped (optional, for garnish)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Cast iron skillet or heavy-bottomed pan</li><li class="equipment-single-item">Kitchen towel</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until frothy. This activation step ensures your yeast is alive and will provide the necessary rise for your naan.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, and salt. The combination of flours creates the perfect balance—whole wheat for nutrition and flavor, all-purpose for lightness.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Make a well in the center of your flour mixture. Pour in the activated yeast mixture, yogurt, and olive oil. The yogurt is crucial here—it adds tenderness and a subtle tang that makes authentic naan so special.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Mix everything together with a wooden spoon until a shaggy dough forms, then transfer to a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. Don't rush this step—proper kneading develops the gluten, giving your naan its characteristic chewy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Place the dough in an oiled bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 1-2 hours, or until doubled in size. The slow rise allows flavor development and proper structure.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once risen, gently punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, then cover with a kitchen towel and let rest for 10 minutes. This brief rest relaxes the gluten, making the dough easier to shape.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On a lightly floured surface, roll each ball into an oval or teardrop shape, about 20cm long and 15cm wide. Aim for about 5mm thickness. Sprinkle one side with nigella seeds if using, pressing them gently into the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Heat your cast iron skillet or heavy pan over high heat until very hot. This high heat mimics a tandoor oven, creating the signature blistered spots.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place one naan, seed-side down, onto the dry hot pan. Cook for about 1 minute until bubbles form on the surface and the bottom develops dark spots. Flip and cook for another 1-2 minutes. The bread should puff up dramatically—this is exactly what you want!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>If you have a gas stove, you can briefly hold the cooked side directly over the flame using tongs to get extra char. Be careful and watch it constantly—this only takes seconds.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Transfer the cooked naan to a plate and brush with melted butter or garlic butter if desired. Cover with a kitchen towel to keep warm while you cook the remaining breads.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve your whole grain naan warm, garnished with fresh coriander if desired. These are best enjoyed fresh, but can be reheated in a hot oven or toaster. For storage, cool completely, then wrap tightly and store at room temperature for 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Whole Grain Naan Recipe?

This whole grain naan uses a blend of whole wheat and all-purpose flours, active dry yeast, yogurt, water, salt, sugar, and olive oil. Optional additions include nigella seeds, melted butter for brushing, minced garlic, and fresh coriander for garnish.

How to cook Whole Grain Naan Recipe at home?

Learn how to cook Whole Grain Naan Recipe by making a yeasted dough with whole wheat flour, letting it rise until doubled, then rolling pieces into teardrops. Cook in a very hot cast iron pan for 1-2 minutes per side until blistered and puffed, then brush with butter. No tandoor oven needed—just high heat to create authentic char marks!

Why does authentic naan have those distinctive charred spots?

The characteristic charred spots on naan come from cooking at extremely high temperatures. Traditional tandoor ovens reach 480°C, but you can replicate this at home with a very hot cast iron pan or by briefly exposing the bread to a gas flame, creating the same delicious caramelization and smoky flavour.

Can I make flatbread without yogurt or with plant-based alternatives?

Yes! While yogurt creates traditional tenderness in naan, you can substitute plant-based yogurt (coconut, soy, or almond) for a vegan version. If you're out of yogurt entirely, use an equal amount of milk or plant milk with 1 tablespoon of lemon juice added to create the necessary acidity.

How do I store homemade Indian flatbreads to keep them soft?

To keep flatbreads soft, cool them completely then wrap tightly in foil or cling film and store at room temperature for 2 days. For longer storage, refrigerate up to 5 days or freeze for 3 months. To reheat, lightly sprinkle with water and warm in a hot pan or oven until soft and pliable.

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Stir gently and let it sit for 5-10 minutes until frothy. This activation step ensures your yeast is alive and will provide the necessary rise for your naan." }, { "@type": "HowToStep", "name": "Mix Dry Ingredients", "text": "In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, and salt. The combination of flours creates the perfect balance—whole wheat for nutrition and flavor, all-purpose for lightness." }, { "@type": "HowToStep", "name": "Combine Ingredients", "text": "Make a well in the center of your flour mixture. Pour in the activated yeast mixture, yogurt, and olive oil. The yogurt is crucial here—it adds tenderness and a subtle tang that makes authentic naan so special." }, { "@type": "HowToStep", "name": "Knead Dough", "text": "Mix everything together with a wooden spoon until a shaggy dough forms, then transfer to a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. Don't rush this step—proper kneading develops the gluten, giving your naan its characteristic chewy texture." }, { "@type": "HowToStep", "name": "First Rise", "text": "Place the dough in an oiled bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 1-2 hours, or until doubled in size. The slow rise allows flavor development and proper structure." }, { "@type": "HowToStep", "name": "Portion Dough", "text": "Once risen, gently punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, then cover with a kitchen towel and let rest for 10 minutes. This brief rest relaxes the gluten, making the dough easier to shape." }, { "@type": "HowToStep", "name": "Shape Naan", "text": "On a lightly floured surface, roll each ball into an oval or teardrop shape, about 20cm long and 15cm wide. Aim for about 5mm thickness. Sprinkle one side with nigella seeds if using, pressing them gently into the dough." }, { "@type": "HowToStep", "name": "Heat Pan", "text": "Heat your cast iron skillet or heavy pan over high heat until very hot. This high heat mimics a tandoor oven, creating the signature blistered spots." }, { "@type": "HowToStep", "name": "Cook Naan", "text": "Place one naan, seed-side down, onto the dry hot pan. Cook for about 1 minute until bubbles form on the surface and the bottom develops dark spots. Flip and cook for another 1-2 minutes. The bread should puff up dramatically—this is exactly what you want!" }, { "@type": "HowToStep", "name": "Optional Flame Char", "text": "If you have a gas stove, you can briefly hold the cooked side directly over the flame using tongs to get extra char. Be careful and watch it constantly—this only takes seconds." }, { "@type": "HowToStep", "name": "Butter and Keep Warm", "text": "Transfer the cooked naan to a plate and brush with melted butter or garlic butter if desired. Cover with a kitchen towel to keep warm while you cook the remaining breads." }, { "@type": "HowToStep", "name": "Serve", "text": "Serve your whole grain naan warm, garnished with fresh coriander if desired. These are best enjoyed fresh, but can be reheated in a hot oven or toaster. For storage, cool completely, then wrap tightly and store at room temperature for 2 days, refrigerate for up to 5 days, or freeze for up to 3 months." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-06-10", "reviewBody": "Perfectly chewy with amazing charred spots! The whole grain adds such a lovely nutty flavor that complements my curry dishes beautifully. This recipe has become a staple in our home.", "name": "Authentic Taste", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Carlos Rodriguez", "datePublished": "2024-06-02", "reviewBody": "Better than restaurant naan! I was skeptical about making it at home, but this recipe produces the most amazing texture. The yogurt really makes a difference in the tenderness.", "name": "Restaurant Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-05-25", "reviewBody": "My family devoured these in minutes! The whole wheat flour adds nutrition without compromising on texture. I added garlic butter on top and it was simply divine.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Connor", "datePublished": "2024-05-18", "reviewBody": "Worth the extra proving time! The flavor development is incredible. I've made these multiple times now and they freeze beautifully for quick weeknight meals with curry.", "name": "Make-Ahead Wonder", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Lin Chen", "datePublished": "2024-05-10", "reviewBody": "So fluffy and easy! I never thought I could make naan this good at home. The instructions were clear and the results were perfect. The nigella seeds add a wonderful flavor.", "name": "Perfect First Attempt", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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