wheat naan recipe with step by step photos. this wheat flour naan recipe gives you a nicely soft textured naan which you will like. naan is one of the popular indian flat bread. to make naan the dough is leavened with yeast. though there are naan recipes where you can make naan without using yeast. i have shared both the versions. this wheat naan recipe is made with yeast.
few more versions of naan which you can easily make at home are:
- naan recipe – made without yeast
- garlic naan – made with yeast
- cheese garlic naan – made without yeast
- naan bread recipe where the naans have really puffed up like pita breads.
- butter naan made with yeast and wheat flour.
usually the naan is made with all purpose flour (maida). however for a healthy version you can use whole wheat flour (chapati atta).
naan is served in most indian restaurants and is served best with rich curry dishes like paneer butter masala, palak paneer, shahi paneer and chana masala.
do i have to tell anything more about this bread? nah…. so directly moving to a wholesome healthy naan made from whole wheat flour.
you might also love to check these similar recipes:
wheat naan recipe
INGREDIENTS FOR wheat naan recipe
- 2 cups whole wheat flour (atta)
- 1 teaspoon salt
- 2 tablespoon melted ghee or oil
- 2 tablespoon curd (dahi or yogurt)
- 1 teaspoon dry yeast
- 1 teaspoon sugar
- ½ cup warm water
- 2 teaspoon kalonji seeds (nigella seeds) or white sesame seeds or both
- some butter or ghee for applying on the naan
HOW TO MAKE wheat naan recipe
making wheat naan dough
- mix warm water, sugar and yeast in a small bowl.
- cover and keep in a warm place for 10 minutes or so till the mixture rises.
- sieve wheat flour and salt together.
- add curd, ghee and yeast mixture.
- mix and then knead into a smooth and elastic dough.
- apply oil or ghee to all the sides of the dough
- keep the dough in a large bowl covered with a lid in a warm place for 1.5 or 2 hours or more till the dough rises and doubles in size.
- punch the dough and then knead for 5 minutes.
making wheat naan
- divide the dough into medium sized balls and keep aside.
- roll each ball into a 6 to 7 inch circles and pull from one side to give a triangular oblong shape.
- sprinkle kalonji or sesame seeds on top.
- roll over the rolling pin so that the seeds get embedded in the naan.
- bake the wheat naan on a greased tray in a preheated oven for 180 degrees celsius for 3 to 4 minutes or more till you see golden spots on the naan.
- alternatively, these wheat naans can also be made without an oven. just cook it the way you make phulkas or rotis.
- remove and apply some ghee or butter on top of the naan.
- serve the wheat naan hot with any rich curry dish.
RECIPE TIPS
- if the naan dough feels dry, then add some more lukewarm water.
- these naans can also be made without an oven. just cook it the way you make phulkas or rotis.
- i made the naans both in the oven and on fire and the ones cooked liked phulkas on the fire were much better as they got a burnt taste and flavor.
how to make wheat naan recipe
1: first we need to proof the yeast. mix ½ cup warm water, 1 tsp sugar and 1 tsp dry yeast in a small bowl. cover and keep in a warm place for 10 minutes or so till the mixture rises. remember the water has to be warm. if you dip your little finger in water, it should not scorch or feel hot to you. it should given you a warm feeling without feeling hot. if the water is hot, it will kill the yeast and if its cool, the yeast won’t become active.
2: add 2 cups whole wheat flour (atta) and 1 tsp salt in a sieve.
3: sift these into a large bowl.
4: add 2 tbsp curd and 2 tbsp melted ghee or oil.
5: add the yeast mixture.
6: mix to a soft dough and then knead for about 5 minutes till the dough is smooth.
7: apply some oil or ghee to the dough from all sides.
8: keep the dough in bowl large enough to facilitate the doubling process. cover the bowl with a lid and keep it in a warm place for 1.5 hours or more till the dough has doubled in size.
9: after 1.5 or 2 hours, punch down the dough and then knead for 5 minutes.
making wheat naan
10: divide the dough into medium sized balls and keep aside. take one ball of the dough on a floured surface.
11: roll the dough to a 6-7 inches circle.
12: now from one side slightly pull the dough to give the naan its oblong triangular shape.
13: sprinkle on top kalonji/nigella seeds and then with the rolling pin just roll on the naan so that the nigella seeds get embedded in the naan.
14: bake the wheat flour naan on a greased tray in a preheated oven for 180 degrees celsius for 3-4 minutes. i did not have to turn the naans whilst baking them. but if need be then do turn the naans whilst baking. once the wheat naans are browned and done, remove from the oven and apply some butter or ghee on the naan.
15: serve the wheat flour naan hot with any veggie or paneer dish like kadai paneer, matar paneer or even dal like dal makhani or dal tadka.
16: the whole wheat naans were incredibly soft from within and crisp from outside. not at all rubbery or hard like the restaurant naans.
Hi thanks for the recipe.. looks great.. planning to try it tonight.. can we double the ingredients for making more?
thanks preethi. you can easily double the ingredients.
I made the naans with 50:50 wholewheat & plain flour. They were super soft. I partially roasted them on tawa & then on direct flame. Wanted to ask if i can roast them a bit on the tawa in advance and then while serving (after a gap of 1 or 2 hours) on direct fire? Since I like to serve very hot. Will these result in hard naans because of keeping them half-cooked for sometime?
thanks shweta. just roast them very lightly. meaning there should be no pale brown spots on them. they should just be cooked and be still soft. while serving, i think you will have to roast them on tawa only as i don’t think they will puff on direct flame. you can do this method. i don’t think the naans will be hard.
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Hi Dassana, I tried making these and they are a hit at home! Have already made these twice over the last two weeks 🙂 and thanks for the tip of making on tava. We liked the tava naans better too compared to the oven cooked ones. Thanks a bunch!
Thanks Ami for the feedback. Even we prefer the tawa ones.
Hi Dassana,
I followed your recipe and the naans turned out great. Tried both oven and tava, and liked the ones cooked on tava much much better (thanks for the tip and of course the detailed recipe! I would have never thought of making these on the tava). This is one of the several recipes I have tried from your blog all have been wonderful results. Thank you so much! Planning to try more during the holidays.
welcome ami. big thanks for sharing positive feedback on recipes. even i feel tawa naan are better.
thanks… it came out very well..
welcome parvathy
Hi. Would coconut cream work instead of yogurt? It has somewhat the same consistency. I guess I could just go ahead and try it 🙂 and really don’t need to ask.
jodie, ok go ahead and try. i think it will work because here yeast is leavening the dough. the curd is just to make it softer.
how to prepare the naan without oven..i e in gas pl let me know tks
you can have a look at this post where the garlic naan is made on stove top – https://www.vegrecipesofindia.com/garlic-naan-recipe/
mouth watering recipe, Let me cook.
Lovely click ..will surely try…Can I make the dough can keep it the refrigerator for few hours…???????
once the dough has leavened, you can wrap it in a cling film and refrigerate it.
Hi Dasana,i tried sm of ur other recipes ,they all turnd out fantastic.tody i ws trying out ur naan recipe bt dnt knw why th yeast didnt out forthy.For 1cup warm water i micro it high power 30 secs thn i add th yeast it rises vry well n th recipes turn out extermly well.,same i did with half cup water micro high power 30 sec,may b th water bcm hot.pls cn u help me.ur recipes r really fantastic,n thnksfr making it so easy by gving pics.will b waiting fr ur reply.
hi rima, i also microwave the water. for 1 cup of water, 25-30 seconds is fine to make it warm. half cup of water must have got a little hot. the yeast cells must have perished due to the high temperature and as a result there was no frothing. the temperature should be 40 to 46 degrees C/105 degrees F to 115 degrees F. if possible, you can use a thermometer to check the water’s temperature. i just dip my finger in the water. if it feels warm or lukewarm, then i add yeast. if it feels even slightly hot, then i let it cool for a minute or so. hope this helps.
u were right that they didnt turn the way you hv made but still they were very tasty ..also i dont have microwave so i tried it in the upside down cooker. so none the less they were good enough..once again thanks for ur alternate recipe..
welcome suhani.
thanks Dassana..will surely try it with your optional recipe..
hey dassana can i make these naan without yeast..
dear suhani, you can make naan without yeast, but not exactly this recipe. some changes you need to do to make naan without yeast. i have never made naan without yeast, so i don’t know how they will turn out. but you can try.
for 2 cups of flour (use either wheat or maida or half half both)
you will need:
method:
let me know how the naans turn out.
I am craving dal and naan right now! looks so tasty 🙂
Amazing one more of yours I am gonna try for sure. For triangular shape just apply ghee and give 3 folds into triangular shape. That way you can just roll them and it forms a triangular shape on its on :)….thanks for sharing this!
thanks maria for sharing this tip.
Yummy….loved all the clicks Dassana. Naan with Dal Makhani is one of my all time fav combo….Your Naan’s look really nice and crisp!! Will try your version.