Whole Wheat Naan

Whole Wheat Naan Bread is perfectly soft and healthy version of traditional naan that is topped with sesame seeds and fresh cilantro and brushed with butter, so simple to make and doesn’t require yeast, but it delicious like authentic naan bread!

WHAT IS NAAN?

Naan bread is an Indian-style bread usually baked in a tandoor oven, which are these cylindrical clay or metal ovens. The great thing about tandoor ovens is that the temperatures can reach 900 F degrees which means these naan breads cook almost instantly, though I don’t think I’d want to stick my hands in these ovens and slap the dough on the side of it. I’m know it tastes way better, but for now I’ll stick with my cast iron skillet.

WHAT ARE THE INGREDIENTS YOU WILL NEED?

Here’s what you’ll need to make this delicious naan:

• Flour – I have used whole wheat and all purpose flour in 3:1 ratio. All Purpose flour give more elasticity and soft texture to the naan.
• Oil – olive oil or any vegetable oil will work.
• Milk – Can use any milk, it a nice texture to the naan and makes its soft.
• White Vinegar – for making buttermilk. Mix the vinegar in milk and wait for 10 minutes to form buttermilk.
• Baking Soda and Baking Powder – This helps the bread to fluff up and makes it soft
• Salt
• Sesame Seeds – for sprinkling over the naan
• Butter – for brushing over the naan.
• Cilantro – this is optional if you want to sprinkle some over the naan.

TIPS ON HOW TO MAKE NAAN:

Here are the few things that I will be following:

1. The texture of the dough should be softer than the dough you make for chapati or roti. Make sure it is not very sticky.
2. Allow it to rest for 1 hour to make soft and fluffy naan bread.
3. The skillet should be very hot before you add the first piece of dough. If you add the dough before its roaring hot, it won’t cook correctly.

HOW TO STORE NAAN?

After cooking the naan, make sure to let it cool completely to prevent condensation. Once cooled, keep your naan in a gallon-sized zip top bag. The naan will last 1-2 days at room temperature, or about 4-5 days in the refrigerator.

HOW TO FREEZE NAAN?

Naan can be frozen in airtight plastic bags for up to 2 months. Frozen naan bread thaws quickly at room temperature.

SUBSITITIONS:

• Yeast : Replacing with baking soda and baking powder with 2 tbsp of yeast.
• Yogurt or buttermilk : Substitute with yogurt or buttermilk for milk and vinegar.

TYPES OF NAAN:

Various versions of naan bread have evolved over the years and these are the popular ones –

• Plain naan– The traditional naan most often served.
• Butter naan– Traditional naan brushed with a topping of melted butter or ghee.
• Garlic naan– For the garlic lover, naan flavored and topped with garlic.
• Laccha naan– This naan has a spiral and layered appearance.
• Mint Naan – Brush the naan with dried mint and melted butter.

WHAT TO SERVE WITH?

There are lots of ways to eat this garlic naan bread! It’s most natural with curry, but we have several other a recipes as well. Here are my few suggestions:

RESTAURANT STYLE CHANA MASALA

VEG KOFTA CURRY

KADAI PANEER

MATAR PANEER

PANEER BUTTER MASALA

EGG CURRY

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Whole Wheat Naan Bread

Whole Wheat Naan Bread is perfectly soft and healthy version of traditional naan that is topped with sesame seeds and fresh cilantro and brushed with butter, so simple to make and doesn’t require yeast, but it delicious like authentic naan bread!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Resting Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine Indian

Servings 6 bread

Ingredients

  

• 1 1/2 cup whole wheat flour
• 1/2 cup all purpose flour
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp oil
• 1 tbsp white vinegar
• 3/4 cup milk
• 2 tbsp butter melted
• 2 tbsp chopped cilantro

Instructions

 

• Mix white vinegar with milk and allow it sit for 10 minutes so that the milk will curdle slightly.
• In a large mixing bowl, add the flour with salt, baking powder, baking soda and oil. Give a nice mix and knead to soft dough using the curdled milk.
• Grease and cover the dough with damp cloth and place it in warm place for 1-2 hours. It won’t double like the yeast dough but will increase slightly.
• Then divide the dough into 6 equal small balls.
• Dust the floor with little flour and flatten the ball by roll it out using a rolling pin to an oblong shape.
• Sprinkle Sesame seeds along with finely chopped cilantro and gently press using your fingers till it gets embedded in the rolled naan.
• Heat a cast-iron pan over high heat. Place the rolled out naan in the hot pan. Cook the naan till small bumps start to form on the surface
• Flip the naan to the other side and cook for 10 seconds or so until you see bumps
• Brush the naan with butter and set it aside. Repeat the process for the rest of the dough.
• Serve it warm with your favorite curry and enjoy!

Notes

1. The texture of the dough should be softer than the dough you make for chapati or roti. Make sure it is not very sticky.
2. Allow it to rest for 1 hour to make soft and fluffy naan bread.
3. The skillet should be very hot before you add the first piece of dough. If you add the dough before its roaring hot, it won’t cook correctly.
4. To make garlic naan, you can add chopped garlic to the melted butter to infuse some garlic flavor.

Keyword Indian Bread, No-Yeast Naan, Wheat Naan, Whole Wheat Naan

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