Whole Wheat Naan Recipe
Incredibly pillowy, nutty, and buttery Whole Wheat Naan gets me every time! It makes a great side with Indian meals, and I also love dipping it in soup, toasting it for breakfast, and enjoying it as a snack. Whole grain naan is naturally rich in protein and fiber, and is surprisingly forgiving — perfect for bread novices and beginner bakers!
Ingredients
- ¾ teaspoon instant yeast
- ¼ cup warm water 95-105 degrees
- 2 tablespoons honey
- 2 cups (240g) whole wheat flour or white whole wheat flour
- 2 cups (240g) all-purpose white flour plus more to flour the work surface
- 1 teaspoon fine sea salt
- ¾ cup milk not non-fat; gently warmed to 95-105 degrees
- 1 cup plain Greek yogurt 2% or whole milk
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- non-stick cooking spray optional
- ¼ cup melted unsalted butter additional melted butter to serve (optional)
Instructions
- Gently stir the yeast, warm water, and honey in a bowl and let it sit for 5-10 minutes or until foamy.¾ teaspoon instant yeast, ¼ cup warm water, 2 tablespoons honey
- Add the whole wheat and all-purpose flour, salt, warm milk, Greek yogurt, baking powder, and baking soda to the yeast mixture.2 cups (240g) whole wheat flour, 2 cups (240g) all-purpose white flour, 1 teaspoon fine sea salt, 1 cup plain Greek yogurt, 1 ½ teaspoon baking powder, 1 teaspoon baking soda, ¾ cup milk
- Knead the dough in a stand mixer fitted with a dough hook for 5-7 minutes or by hand for 7-9 minutes until it is elastic and stretches easily.
- If kneading by hand, return the dough to a mixing bowl sprayed with non-stick spray. Otherwise, leave the dough in the mixing bowl. Cover the bowl with a damp tea towel or plastic wrap and let it proof (or rise) in a warm area for 1- ½ hours or until doubled in size.non-stick cooking spray
- Sprinkle the work surface with all-purpose flour. Turn the ball of dough out and sprinkle it lightly with flour. Using a sharp knife or bench scraper, cut it into 8 even pieces.2 cups (240g) all-purpose white flour
- Flour a rolling pin well and re-flour the work surface if needed. Working one at a time, roll the pieces of dough into a roughly oblong or oval shape about ⅛-inch thick, reflouring the surface and rolling pin as needed.
- Preheat a large non-stick skillet over medium heat until water sizzles when flicked on it. Using a pastry brush, coat the bottom of the skillet with melted butter. Quickly place 1 naan on the skillet.¼ cup melted unsalted butter
- Cook the naan for 2-3 minutes or until large bubbles develop on the surface and the bottom turns golden brown.
- Flip the naan and cook another 2-3 minutes or until golden brown and cooked through. Repeat this process with the remaining dough, brushing the pan with additional butter before adding the naan.
- Brush the cooked naan with additional melted butter, if desired, and serve hot!¼ cup melted unsalted butter
Notes
Storage Directions
- Refrigeration: Store leftover naan covered in an airtight container in the refrigerator for 2-3 days.
- Freezing: Once cooled to room temperature, transfer the naan to a freezer-safe container and freeze for up to 3 months. Defrost the bread at room temperature for 30 minutes or in a toaster oven on low heat for 3-5 minutes until hot.
- Watch the Water & Milk Temperature: Hot water will kill the yeast; cold water won't activate it. The ideal temperature range is 95-105 degrees Fahrenheit, or just lukewarm to the touch. For certainty and peace of mind, measure the liquid temperature with a food thermometer.
- Hand Kneading: Machine kneading is more efficient than doing so by hand. Add an extra minute or two when hand kneading.
- Bread Proofing Tips: Bread rises best in a warm, but not hot, location, such as a sunny window, above the refrigerator, in a bread-proofing drawer, warm corner, or anywhere that's 57-78°F.
- Use a Non-Stick Pan: The dough sticks easily; use a high-quality non-stick or cast iron pan for the best results.
- Work Fast: The pan will be hot, and we don't want the butter to burn. Add the naan to the pan immediately after adding the butter — I recommend buttering the pan with one hand and placing the dough with the other.
- Bread warming: Keep the bread warm until serving by storing it in an oven preheated to 170°F for up to 30 minutes.
Nutrition
Serving: 1gCalories: 319kcalCarbohydrates: 51gProtein: 11gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 21mgSodium: 472mgFiber: 4gSugar: 6g
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