Pillowy soft & chewy Whole Wheat Naan that's great with almost any meal!

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This post was originally published August 12, 2019. It was updated with new blog post information, photos, and recipe refinements on April 6, 2021.

Get the experience of Indian takeout without having to leave the house. This whole wheat naan bread is buttery, nutty, fluffy, and a forgiving homemade bread recipe.

What's your favorite thing to order at an Indian restaurant? Is it butter chicken? Korma? Biryani? Tandoori? Naan?

Naan is definitely my kryptonite. I can't get enough of the nutty, chewy, warm bread. So, I decided to make my own naan bread recipe and share it with you here!

I mean, seriously, realizing I could make versatile bread at home was a total game-changer. Not only can I serve it with other Indian dishes but I also eat naan for almost any meal.

Save this recipe for later on Pinterest:

Toast it and bread it with peanut butter and honey for breakfast; dip it in hummus for a snack; tear off hunks of it to enjoy with almost any main dish for dinner.

It's so much more than just a vehicle for Indian food.

Make a double batch of this bread and see for yourself. Freeze the leftovers (directions on that below) on the day you make it and my guess is you'll find yourself wanting to enjoy the bread anyway possible, too.

This whole wheat naan recipe is..

• Soft
• Chewy
• Nutty
• Buttery
• Pillowy-soft
• Versatile
• A forgiving bread recipe

This homemade bread is made on the stovetop so it won't head up your kitchen. Also, this recipe contains yeast and other leavening agents so it's a great recipe to try out if you're new to making homemade bread.

Ingredients:

• Whole wheat flour - white whole wheat is best but traditional whole wheat flour also works
• All-purpose flour - bleached flour will provide the best texture and flavor
• Yeast
• Baking soda
• Baking powder
• Honey
• Greek yogurt - 2% or whole milk yogurt
• Milk - preferably 1 or 2%
• Salt
• Unsalted butter

Substitutions:

• Flour - you can also use entirely all-purpose flour (or 4 cups) in place of the whole wheat and all-purpose mixture
• Butter - salted butter, clarified butter, or ghee can all substitute for the unsalted butter
• Honey - 3 tablespoons granulated sugar can work in place of the honey

How to make whole wheat naan:

1. Combine the yeast, warm water, and honey in a bowl and let sit for 5-10 minutes, or until it's foamy.
2. Add the flours, salt, warm milk, 2% or whole milk yogurt, baking powder, and baking soda into the yeast mixture and knead until it's elastic and stretches easily.
3. Cover the dough and let it proof (or rise) in a warm area for 1- ½ hours, or until doubled in size.
4. Turn the dough onto a floured surface and cut into 8 even wedges.
5. Roll each ball of dough out into a roughly oblong shape about ⅛-inch thick.
6. Preheat a large non-stick skillet over medium heat until water sizzles when flicked on it.
7. Brush the skillet with melted butter. Working quickly, place 1 naan on the skillet. Brush the top with more butter.
8. Cook the naan for 3-5 minutes, flipping halfway through, or until both sides of the naan are golden brown and the bread is cooked through.
9. Complete steps 7 & 8 until all the naan is cooked.
10. Brush the cooked naan with additional butter, if desired, and serve hot!

Homemade naan bread pro-tips:

• Watch the water & milk temperature - we need warm water and milk to activate the yeast. Too hot and the yeast is killed; too cold and the yeast doesn't activate. The ideal temperature range is 95-115 degrees Fahrenheit, which feels lukewarm to the touch. To be certain, you can measure the temperature of the liquids with a food thermometer.
• Use fresh flour & yeast - fresh yeast makes the bread rise and fresh flour makes the bread taste tender and fresh. Store your yeast in a cold location (see notes below) and double-check your flour freshness dates for the best results.
• Measure flour by weighing - how you measure the flour can greatly affect a recipe, as scooping flour can increase the amount in the recipe by up to 20%! The most accurate way to measure flour is by weighing it. Invest in an affordable food scale and this bread will be the perfect consistency every time.
• Use a non-stick pan - the dough will easily stick to other cooking surfaces. Use a high-quality non-stick pan for the best results.
• Work fast when buttering the pan and bread - the pan will be hot. Save the butter from burning by working quickly. I recommend buttering the pan with one hand and placing the dough on the pan with the other hand.
• Bread warming - keep the bread warm until serving by storing it in an oven preheated to 170 degrees Fahrenheit.

How to let bread dough rise:

Bread rises best in a warm, but not hot, location. Here in Colorado, the sun is hot, so I like to let my bread rise in a sunny window (pictured below).

You can also let your bread rise above the fridge, in a bread proofing drawer, in a warm corner or room, or anywhere else that the temperature is between 75- 78 degrees Fahrenheit.

Bread kneading notes:

You can knead this dough by hand or with a stand mixer fitted with a hook kneading attachment.

If kneading by hand, you may need to knead the dough slightly longer, as hand kneading isn't as efficient as a mixer.

How do you store yeast?

The best way to store yeast is in the freezer. It can last up to 2 years this way.

Alternatively, you can also store yeast in the refrigerator for up to 6 months.

How to make garlic naan bread:

You can very easily make garlic naan with this recipe. Here's how:

• Saute 3-4 cloves sliced garlic in 3 tablespoons butter over medium-low heat for 1.5-3 minutes, or until the garlic just starts to turn golden brown.
• Brush the garlic butter over the bread before serving

Serving suggestions:

Serve this bread alongside your favorite meals: chicken shawarma, lentil curry, vegan butter chicken, peanut butter chicken curry, butter chicken, butternut squash curry, or palak paneer.

Or, dip it in spinach artichoke dip, hummus, or baba ganoush!

This bread is also tasty toasted with peanut butter and honey or jam for breakfast!

Storage instructions:

• Refrigeration: store leftover naan covered in an airtight container in the refrigerator for up to 2 days.
• Freezing: freeze naan in a freezer-safe bag for up to 3 months.
• Defrosting: defrost covered at room temperature for 1 hour or in the microwave on low heat for 30-45 seconds.
• Reheating: toast the bread on low heat in the toaster oven to 1-2 minutes, or until the bread is warmed through.

Tools you will need to make this recipe:

• Large non-stick pan: I love Caraway and Ozeri
• Heat safe turning spatula
• KitchenAid Stand Mixer (optional)
• Food scale
• Measuring spoons
• Measuring cups
• Pastry brush
• Rolling pin
• Digital thermometer (optional)

Other bread recipes:

• Whole Wheat Beer Bread
• No-Yeast Oatmeal Bread
• Gluten-Free Corn Bread
• Lemon Blueberry Muffin Bread
• Gluten-Free Zucchini Bread

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This recipe is adapted from Half Baked Harvest's Garlic Naan Recipe.