Whole Wheat Naan (Easy Indian Bread Recipe with no Yeast)

whole wheat naan served on plate, with onions on the side.

5 from 1 vote

Whole Wheat Naan (Easy Indian Bread Recipe with no Yeast)

This healthy whole wheat naan is so quick and easy to make! Plus this recipe does not use yeast, sugar or refined flour! You only need 5 ingredients to make this delicious and hearty versatile flatbread – perfect for weeknight dinner!

Prep Time5

Cook Time10

Total Time15

Course: Breads, Indian bread

Cuisine: Indian

Servings: naans

Calories: 102kcal

Author: Sonia

Ingredients

100 g Whole wheat flour (plus extra for dusting)
½ teaspoon Baking powder
⅛ teaspoon Salt
110 g Natural yoghurt (or homemade yogurt)

Instructions

Add whole wheat flour, baking powder and salt into a large bowl and whisk to combine. Add the yogurt and stir to combine to form a sticky dough.
Gently knead the dough with your hands to ensure all ingredients are mixed and incorporated together to form a smooth, slightly soft and sticky dough. Divide into four doughballs.
Preheat your tava on low heat.
Prepare your worktop area (by sprinkling some of the flour onto your worktop surface and placing some flour in a bowl).
Take a ball of dough, flatten slightly, sprinkle some more flour onto the ball. Roll into a flat, round and thin tortilla/flatbread shape.
Place uncooked rolled naan onto a preheated tava and cook for 2-3 minutes, or until you see bubbles forming on the surface of the naan.
Flip to cook the other side of the naan for another 2-3 minutes. You will notice the naan puffing up with air. Use a spatula to press down the sides of the naan to help cook evenly.
Optional: Use Grill naan slightly on stovetop flame: Once both sides are cooked and have bubbles/air pockets, carefully place naan directly on top of a stovetop flame and grill a few seconds or until you see the naan charring slightly. Use tongs to carefully flip the naan to grill the other side. (This step is optional but recommended for a delicious, roasted flavour of naan that resembled restaurant-style naan made using a tandoor)
Place cooked naan on a plate or tray and spread with salted butter. Repeat steps above with the remaining dough and stack naans on top of each other. Serve fresh and enjoy!

Notes

Use a pre-heated tava: preheat the tava on low-medium heat, this will help cook the naan at the right temperature – if the temperature is too low the naan will stick to the tava and not form bubbles, resulting in an undercooked, dry naan. With the correct temperature, the naan will form air pockets and bubbles which allows the naan to become cooked, crispy and fluffy.
Use salted butter: I recommend spreading the cooked naans with salted butter for the best results.
Grill naan slightly on stovetop flame: although this is an optional step, it is highly recommended for a delicious, roasted flavour of naan that resembled restaurant-style naan made using a tandoor.
Ensure dough is kneaded to appropriate consistency: we want the dough to be slightly soft and sticky and kneaded appropriately to ensure ingredients are well mixed.
Sprinkle your worktop lightly with flour and roll dough gently with the rolling pin: This helps to create naan of even thickness and keeps them from sticking to the worktop (if you roll them too hard the force will make them stick to your worktop, this could make you use extra flour, which will make the naan tough and reduce their softness).
Cook and roll simultaneously: this is a time-saving tip – in the method above, you’ll notice I recommend cooking the naan whilst rolling out the next naan, this helps you save time and make the naans faster.
Storage: These naans can be kept for up to 3 days in the fridge and up to 3 months in the freezer. To pack and store in the fridge, transfer cooled stack of naans onto a paper towel/kitchen towel and wrap with foil and seal to keep airtight. To pack and store in the freezer, line each naan with parchment/baking paper and wrap with foil and seal to keep airtight.

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