Easy & Healthy Wheat Naan

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Wheat naan recipe with step by step photos. This wheat flour naan recipe gives you a nicely soft textured naan which you will like.

whole wheat naan, wheat naan recipe

Naan is one of the popular Indian flatbread. To make them the dough is leavened with yeast. Though there are 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:

Usually the naan is made with all purpose flour (maida). However for a healthy version you can use whole wheat flour (chapati atta).

It 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.

whole wheat naan with yeast

How to make wheat naan

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 give 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.

whole wheat naan recipe

2: add 2 cups whole wheat flour and 1 tsp salt in a sieve.

whole wheat naan and salt

3: sift these into a large bowl.

whole wheat naan recipe

4: add 2 tbsp curd and 2 tbsp melted ghee or oil.

add curd ghee for naan

5: add the yeast mixture.

add yeast for naan

6: mix to a soft dough and then knead for about 5 minutes till the dough is smooth.

dough for whole wheat naan

7: apply some oil or ghee to the dough from all sides.

apply ghee - whole wheat naan

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.

naan preparation

9: after 1.5 or 2 hours, punch down the dough and then knead for 5 minutes.

knead the dough for naan

Making wheat naan

10: divide the dough into medium sized balls and keep aside. Take one ball of the dough on a floured surface.

divide naan dough

11: roll the dough to a 6-7 inches circle.

naan dough

12: now from one side slightly pull the dough to give the naan its oblong triangular shape.

giving shape to whole wheat naan dough balls

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.

adding kalonji to whole wheat 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 them whilst baking. But if need be then do turn the naans whilst baking. Once they are browned and done, remove from the oven and apply some butter or ghee on them.

baking whole wheat naan

15: Serve them hot with any veggie or paneer dish like kadai paneer, matar paneer or even dal like dal makhani or dal tadka.

wheat flour naan

16: the whole wheat naans were incredibly soft from within and crisp from outside. Not at all rubbery or hard like the restaurant naans.

wheat flour naan recipe, wheat naan recipe

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wheat naan recipe, wheat flour naan recipe

Wheat Naan

4.77 from 13 votes
This Wheat flour naan is a crisp and light whole wheat naan recipe made with yeast.
Prep Time 3 hrs
Cook Time 20 mins
Total Time 3 hrs 20 mins

Cuisine Indian
Course: Breakfast, Brunch, Main Course

Servings 8 to 9 naan


  • 2 cups whole wheat flour
  • 1 teaspoon salt
  • 2 tablespoon melted ghee or oil
  • 2 tablespoon Curd (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


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 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 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 them.
  • Serve the wheat naan hot with any rich curry dish.


  • If the 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.

Nutrition Info Approximate values

Nutrition Facts
Wheat Naan
Amount Per Serving
Calories 163 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 14mg5%
Sodium 315mg14%
Potassium 131mg4%
Carbohydrates 23g8%
Fiber 3g13%
Protein 4g8%
Vitamin A 170IU3%
Calcium 22mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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Comments are closed.


  1. Hi thanks for the recipe.. looks great.. planning to try it tonight.. can we double the ingredients for making more?4 stars

  2. 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?

    1. 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.

      1. I wanted to rate this recipe as 5 stars but the ‘rate the recipe’
        field was inactive.

        1. the rate plugin is having some issues. i am looking into this from the last week, but no solution till now. hopefully plan to correct it soon.

  3. 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!5 stars

  4. 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.

    1. welcome ami. big thanks for sharing positive feedback on recipes. even i feel tawa naan are better.

  5. 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.

    1. 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.

  6. Lovely click ..will surely try…Can I make the dough can keep it the refrigerator for few hours…???????

    1. once the dough has leavened, you can wrap it in a cling film and refrigerate it.

  7. 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.

    1. 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.

  8. 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..

    1. 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:

    2. 1/4 tsp baking soda
    3. 1 tsp baking powder
    4. 3 tbsp milk
    5. 2 tsp sugar
    6. 5 tsp curd
    7. 2 tbsp oil or melted ghee
    8. method:

    9. seive the flour with the baking powder, baking soda and salt.
    10. mix together milk, sugar and curd very well.
    11. now add this milk-sugar-curd mixture in the flour.
    12. add 1/2 cup water and knead to make a smooth dough.
    13. add more water if required.
    14. keep the dough covered with a moist.
    15. cloth and keep aside for 10 minutes.
    16. add the oil now and knead again.
    17. divide the dough into 6-7 balls.
    18. again cover these balls and keep aside for 5 minutes.
    19. roll and make naans as mentioned above in the recipe post.
    20. bake in a preheated oven for 3-4 minutes or more for 180 degrees celsius.
    21. let me know how the naans turn out.

  9. 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!

  10. 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.