Whole Wheat Naan Recipe

Whole Wheat Naan Recipe

Preparation Time : 4.2 Hrs

Total Time: 4.5 Hrs

  • Serving Amount :7 Naans


1 Cup Warm Water
1 Tsp sugar
1 Tsp active dry yeast
2 cups whole wheat Flour
½ Tsp salt
1 Tsp Oil
½ Tsp ghee (for each naan)
3 Tbsp fresh cilantro (finely chopped)
2 Tbsp white sesame seeds

How to Do

Naan is a deliciously fluffy and soft Indian style flatbread that pairs perfectly with flavorful curries, like Butter Chicken, Tikka Masala and Chana Chole!

Utensils: mixing bowl, wooden spoon, flat skillet, pastry brush, spatula



Mix the warm water (water should be just hot enough so you can dip your finger comfortably) with sugar and yeast. Cover and let the yeast activate.


Pour the flour in a mixing bowl and mix in the salt. Make a well in the center and pour the yeast water. Using a wooden spoon, mix it all together. Start kneading using your hands, for about 7 minutes or until the dough is smooth and soft. You can use a stand mixer too using the dough hook. Form the dough into a ball.


Grease a mixing bowl with ½ teaspoon oil and place the dough ball in it. Pour the rest of the oil into the bowl and rub it on the dough. Cover the mixing bowl with a clear wrap and leave it aside for the dough to almost double in size.  (You can keep the bowl inside the oven with just the light on for the dough to rise quickly. It will still take about 3 to 4 hours. You could simultaneously keep the mixing bowl in the fridge and let it slow rise overnight)


When you are ready to make the naan, knead the dough lightly and divide the dough into 7 dumplings. Place a flat skillet on medium high heat (cast iron gives a good brown crust, but you can use any other pan too). In a bowl mix the sesame seeds and cilantro and keep aside. In another bowl, pour ¼ cup water and keep a pastry brush handy.


Take one dumpling, sprinkle it with a little bit of flour and roll it thin into a teardrop, circular or oval shape. Sprinkle a little bit of the sesame cilantro mix on one side and lightly roll once again to press it into the dough. Flip the dough and brush a little water on the other side.


Place the waterside on the medium high heat flat skillet and immediately cover the skillet. In 1 minute, you will see bubbles appear on the naan. Drizzle ½ teaspoon ghee and flip the naan using a spatula (the naan should release from the pan easily). Let it cook for 1 minute and then take it off the hot skillet. Continue making the rest of the naan's the same way and serve warm. Enjoy!

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