This whole wheat naan recipe makes soft and pillowy naan to go with all kinds of curries and stews. You'll never want to buy the pre-packaged naan from the supermarket once you try this authentic and healthy naan recipe you'll make right at home.
If you're a vegetarian, pair naan with paneer butter masala for a fantastic meal!
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Hello, naan! You're my most favorite bread out there and I don't mind looking at your glorious face every single day of the year. That's how much I love you, haha!
Yes, that's really how much I love this Indian bread:) Give me a bowl of butter chicken or chicken korma and watch me demolish it along with a stack of naan! And I feel really good about eating it because oh happiness, I have made it with unbleached whole wheat flour or atta, the stuff most people make roti or chapati out of. So, this makes it an atta naan recipe, a healthy naan bread that you can have with no guilt attacks.
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💭Top tips
Don't skip the yeast: A lot of recipes for naan you will see online use only baking powder and omit the yeast. And that's totally fine if you want to cut yeast from your diet. However, here's my two cents. If you want to make whole wheat naan bread that tastes like naan, do add yeast. Both baking powder and yeast will create those characteristic bubbles or air pockets in the naan, but yeast does more. It gives the bread a wonderful softness and taste that no amount of baking powder will give. Once you start making your bread with yeast, you'll see the difference!
Use instant dry yeast: As you might know already, dry yeast comes in two forms: active and instant. Although both forms will work, I recommend instant dry yeast and have used it in this recipe because it is more easy to work with. Unlike active yeast that needs to be activated first, instant yeast can be added directly to the flour and other dry ingredients. Instant yeast is also more stable and has a longer shelf life so it can be bought in larger quantities. All good reasons to use it.
However, if all you have is active dry yeast at hand, you will need to dissolve the granules in warm water according to package directions. If it is still alive and viable, it will start to foam and grow in the water. Then you can add it to the dry flour and knead the dough.
If you want to know more about how to use both kinds of yeast successfully, read this article on the types of dry yeast by Serious Eats.
🥘Ingredients
Note: exact amounts are mentioned in the recipe card further down.
- Whole wheat flour - Go for Indian wheat flour or chakki atta (stone ground flour) as it works very well for making both leavened flatbreads like naan.
- Instant dry yeast - Saf is a good fast-acting brand of yeast.
- Salt - to taste
- Sugar - feeds the yeast and helps it grow. You can substitute sugar with one teaspoon honey too.
- Baking powder - gives the bread some extra rise
- Yogurt - adds flavor and softness
- Milk - adds softness
- Cooking oil - any neutral cooking oil will do like canola or sunflower
- Nigella Seeds (Kalonji) - little black seeds that add a ton of flavor
- Ghee or butter - to brush on the cooked naan
🍽Equipment
You will need the following equipment for making this whole wheat naan recipe with yeast:
- Instant pot OR a large Pyrex bowl for proofing the dough
- Rolling pin
- Iron tawa OR cast iron griddle OR frypan for cooking the naan
- Flat spatula for flipping the naan
- Stand mixer for kneading the dough (optional)
🔪 Instructions
Time needed: 1 hour and 40 minutes
How to make whole wheat naan bread
- Make the dough
Take the dry ingredients (flour, yeast, salt, sugar, and baking powder in a bowl and whisk until combined. Add the yogurt and mix with a fork. Now, gradually add the milk (little by little) and knead the dough with your hands until it forms a smooth ball. (8-10 minutes)
Tip: You can knead the dough in a stand mixer if you don't want to do it by hand. - Proof the dough
There are two ways to do this. You can use an instant pot if you have one to proof the dough, and the advantage is that the dough will take less time to rise in an instant pot. Or you can put the dough in a large covered bowl and leave it to rise in a slightly warm place until it increases in size.
Instant Pot Method: Lightly oil the bottom and sides of the steel insert and place the ball of dough in it. Roll around once to coat it with the oil. Now, choose the yogurt setting (normal) and cover the pot with a lid. Leave the dough to rise for one hour. It should double in size after an hour.
I like to use the tempered glass lid that comes as an accessory for the instant pot, but you can use any lid that fits. You can lock the regular instant pot lid in place too if you keep to the amounts mentioned in the recipe, but if you want to double or triple the quantity of dough, definitely use the glass lid as the dough might rise and block the lid.
Regular Method: Lightly oil the bottom and sides of a large bowl and place the ball of dough in it. Roll around once to coat it with the oil. Cover the bowl with some cling foil and keep in a dark place like an unlit oven. Leave the dough to rise for two hours. It should double in size after two hours.
- Roll out the dough
Once the ball of dough has puffed up, it will become light as air and very pliable. Since we are using whole wheat flour and not plain flour, the dough will also not be sticky. In fact, you will not need any dry flour to roll it out.
Place the dough on a clean surface and with a butter knife, divide it into 8 parts roughly. Shape each part into a ball and once ready, cover all the balls with a damp tea towel. Let the dough rest again for 15 minutes. They will rise slightly again.
Now, roll the balls out, one by one into slightly thick, oblong or round discs. Sprinkle some nigella seeds on one side and roll over once with the rolling pin so the seeds stick. Keep the discs covered with a damp tea towel while you go heat the griddle. - Cook the naan
Place a hot griddle like an iron tawa or cast iron pan on the hob and allow it to heat up moderately. Meanwhile, brush a little water on the other seed-free side of a rolled out disc and place it on the hot griddle, moistened side down. The disc will immediately stick to the griddle and form air pockets on the surface. Allow the dough to cook for one minute. Once the dough is cooked, you will see it leaving the sides of the griddle. Release it with the help of a flat spatula and flip. Allow the naan to cook on the other side, then transfer to a plate. Repeat these steps with the remaining seven discs.
Tip: If you have a stovetop with gas burners, you can do a cool trick to prevent the air pockets from flattening out when you flip the naan! Simply invert the griddle after the moistened side of the naan sticks to it and cook it directly over the flame until slightly charred at the edges. If doing it this way, just take care not to use a non-stick pan or the naan won't stick to the pan even if you brush it with water. - Brush the naan with ghee or butter
Brush the naan with some ghee or butter and serve hot with your favorite stew or curry!
📖Variations
- Like your bread garlicky? Chop up some fresh garlic and press it to the naan along with the nigella seeds. Then cook it as described above. You will get garlic naan. Or mix it in with the ghee or butter, slather it on the disc of dough first, then cook the disc on an open flame. Some of the butter will melt and fall on the hob but you can always clean up afterwards!
- If you like the fresh smell of cilantro, add some chopped cilantro leaves to the butter and brush this on once the naan is cooked. Looks pretty too!
- Fill your naan dough with some spiced ground lamb before cooking it to make keema naan, a scrumptious restaurant-style stuffed naan bread. It's a complete meal in itself.
What to do with leftover naan
If you have leftover naan, the best way to use it is to make naan pizza! It is a brilliant use of naan, in my opinion, and if you have kids, they will love it. Here's the naan pizza recipe, and this is what it looks like.
Storing and reheating naan
How to store leftover naan - Store the naan in an airtight container at room temperature, away from heat, light or moisture. Stored this way, the naan can last for 3 days. For long term storage, keep the naan in a Ziploc bag and keep it in the freezer for up to 3 months.
How to reheat naan bread - You can use any of the appliances you have for reheating naan, but please try not use your toaster to reheat the naan. Since you can't moisten it for warming it in the toaster, it can get too dry and char easily.
- Oven - I don't particularly like using the oven either unless it is already warm because come on! Why fire up a large oven just for reheating a few pieces of bread? If you want to use the oven, however, spray the naan with water, wrap it in aluminum foil and stick it in the hot oven (400 F) for 2-3 minutes. It will come out quite warm and crisp.
- Microwave - Wrap the naan in damp paper towels and blitz for 20-30 seconds on high. If there are a number of pieces, add 5 seconds in increments until hot.
- Stovetop - Spray the naan with water and place on a hot frypan for 10 seconds, then flip and do the same. You can't do this with a frozen naan, but it works for naan kept at room temperature.
🥖More bread recipes
- Bhatura - Thick and fluffy fried Indian bread that tastes awesome with chole or spiced chickpeas.
- Poori - Puffy golden discs of bread to go with aloo curry, chana masala and even halwa.
- Bread Bowls - Serve your favorite creamy soup in these beautiful bowls and eat the bowl too!
📖 Recipe
📋Whole Wheat Naan
Equipment
- Instant pot OR a large Pyrex bowl for proofing the dough
- Rolling Pin
- Iron tawa OR cast iron griddle OR frypan for cooking the naan
- Flat spatula for flipping the naan
- Stand mixer for kneading the dough (optional)
Ingredients
- 2 cups Indian whole wheat flour
- 1 teaspoon instant dry yeast
- ½ teaspoon salt
- 1 teaspoon white sugar
- ½ teaspoon baking powder
- 2 tablespoon yogurt
- ¾ cup milk warmed
- 1 tablespoon cooking oil
- 2 teaspoon nigella seeds kalonji
- 2 tablespoon butter or ghee
Instructions
- Take the dry ingredients (flour, yeast, salt, sugar, and baking powder) in a large Pyrex bowl and whisk together to combine.
- Add the yogurt and mix it in.
- Add the milk little by little and knead the flour until it becomes a smooth ball. (8-10 minutes)
- Lightly oil the bottom and sides of the instant pot and place the dough ball in it. Roll it around to coat the surface with oil. Put the lid in place and set the instant pot on the yogurt setting (normal) for one hour. Alternatively, you can put the ball of dough in a greased Pyrex bowl, cover it with cling foil and keep it in a dark place to rise. It will take 2 hours approximately for the dough to rise and double in size.
- Once the dough has doubled, it will be very soft and light. Carve it into 8 pieces and shape it into balls. Cover these balls with a damp tea towel and allow them to rest for 15 minutes.
- Now, take each ball and with a rolling pin, roll it it out into an oblong or round disc. You won't need any dry flour at this point because the wholewheat dough is very pliable and will not offer much resistance. Sprinkle a few nigella seeds on one side and roll over it so the seeds stick. Keep the discs covered with a damp tea towel till they are ready to cook.
- Place a griddle on the stovetop and heat it to moderate heat. Take one rolled out disc and brush the other side with water. Press this side face down on the hot griddle so that the disc sticks to the griddle. Allow the dough to cook for 30 seconds to 1 minute. The dough will form bubbles and air pockets on the side that's up, and after about 30 seconds, it will start leaving the sides. With the help of a spatula, flip the naan and cook on the other side. Repeat for all the discs.
- If you don't want to flatten those air pockets, invert the griddle after pressing the water side down and cook the naan directly on the open flame until the edges start to char slightly. However, you can do this only if you have a stovetop with gas burners.
- Once all the naans have been cooked, brush them with ghee or butter and serve hot with your favorite curry.
Notes
- You can use a tawa (iron griddle), a cast iron pan or a frypan to cook the naan. However, if you want to invert the pan, make sure the pan you are using is not non-stick as the disc will not stick properly to it.
- Make sure the griddle is moderately hot. If it is not hot enough, the naan won't cook properly and become dry. If it is too hot, the naan will burn.
- Variations - chop some fresh garlic finely and press it to the naan along with the nigella seeds to make garlic naan. Or chop some cilantro leaves, add them to the ghee or butter and brush them on once the naan is cooked.
MANJULA says
Hello there,
Followed instructions to the core.
Total disaster.
The batter didnt rise.
Kept in dark warm place. Even then . So let it sit for 24 hours .
Slightly risin. Cooked naan.. I would give 6/10.
Where did i go wrong .
Saima says
Manjula, I am very sorry your naan did not rise. It could be because of the kind of yeast you used. Did you check that it was instant dry yeast? The expiry date? If you used active dry yeast instead of instant dry yeast, it has to be alive and viable to make the dough rise. And it has to be activated. If not, the dough will not rise. Do check and let me know. I have made this recipe countless times and it has not let me down so far.
Linda says
Awesome recipe! I'm from Goa, India. I tried it this evening and the family loved it.
Saima says
Glad you and your family enjoyed the naan!
Cindy Seisun says
These turned out really well. Pretty easy to make and my family loved them. I didn't have any yogurt, so I substituted sour cream and it was fine. I also left out the Nigella seeds. I will make these again and again. Thanks for the great recipe!
Saima says
Thanks Cindy! So glad to know you liked the whole wheat naan:)
Yasmin says
I made this and it came out beautifully! The best results I’ve had so far for whole-wheat naan. The dough didn’t double really, not as much as refined flour would have, but it did rise a fair bit more than my previous attempts, and the naans tasted delicious! This recipe is a keeper indeed, thank you so much.
Saima says
You're very welcome, Yasmin!
Trish says
Loved this recipe. I couldn’t get any Atta or Whole Wheat Indian flour so used wholemeal bakers flour instead. Worked beautifully. I didn’t prove the dough in a dark place as I regularly make bread and find allowing it to prove on the kitchen bench works just as well. Definitely will make this Naan on a regular basis.
Lynnie says
I’ve now made this recipe four times and I absolutely love it ! I’m using regular whole wheat flour proofing it in my furnace room ( works out great ) and instead of nigella seeds I’m using everything bagel seasoning. It’s turning out fantastic thank you so much for sharing this beautiful recipe.
Saima says
Oh, how creative! You're using your furnace room to rise the dough! Brilliant idea:)
Karen says
Hello!
Is there a video link of you preparing this recipe?
Saima says
Afraid not, Karen.
Sanjib Sarkar says
Used pizza oven at 800F or 426 C. Cooked for one minute and flipped to cook another 30 seconds. Tastes pretty much like an Indian restaurant. Naan was very soft and rose well. The bread has a nice char from the pizza oven.
Saima says
Lovely!