Naan is a leavened flatbread of Central Asian Origin and also famous in Indian Sub-continent. Traditionally, Naan is made using all-purpose flour and baked in oven tandoors. Yeast is used as the leavening agent and yogurt or egg is used in preparing the dough, to give its pillowy softness. Naans have become one of the main breads served in Indian restaurants and go well with varied no. of curries and dals. I make Naan at my home whenever I make Dal Makhani or on any special occasions when guests are invited. I mostly make yeast free Naan at home that uses baking powder and baking soda along with yogurt as the leavening agent and for softness. I use whole wheat flour along with some all-purpose flour for making it. You can use only whole wheat flour for making it, add more milk while kneading the dough. The dough can be kneaded using water or milk. I prefer using milk as it adds richness to naan.
Let’s see how I make it.
Kneading Naan Dough
Ingredients for Naan: All-purpose flour, whole wheat flour, curd/yogurt, warm milk, oil, salt, baking soda and baking powder.
Mix together all the dry ingredients. Add curd/yogurt and oil to it. Yogurt should be at room temperature.
Start kneading the flour into dough by adding warm milk to it. Add milk slowly and gradually.
Dough will be little sticky at this time. Let the dough rest for 5-10 mins, then add a tsp of oil and knead into a soft pliable dough.
Keep the dough in a well-oiled bowl for 30 minutes and cover it with a damp kitchen towel or cling film.
To make naan, divide the dough into equal portions the recipe makes 10-12 naans depending upon the size you want roll out the dough portion.
Heat the inverted griddle/pan on the stove top.Take a portion and roll out the naan, apply some water one side of naan and put naan on the griddle with the wet side down. It will stick to the base of the griddle.The pan or griddle should be hot.
When bubbles start appearing on the top side, rotate the pan upside down with top side now facing towards the stove and cook the bread.
Pls Note: I have induction type stovetop, so I cook one side on the griddle/inverted pan and the other side on mash that is used for cooking chapatis.
Below images show how to cook naan on induction stove-top
Once done, brush some butter and sprinkle nigella seeds(kalonji) on top.
Serve hot with the curry or dal of your choice.
Whole Wheat, yeast free Naan
Yeast-free, Egg-free, soft pillowy Whole Wheat Naan bread made on stovetop
– All-purpose Flour- 1 Cup
– Wheat Flour- 1 Cup
– Curd/Yogurt- 2-3 Tbsp
– Oil- 2 Tbsp
– Milk- 50 ml
– Baking Powder- 1 Tsp
– Baking Soda- ½ Tsp
– Salt- 1 Tsp
1. Mix together all-purpose flour, whole wheat flour, salt, baking soda and baking powder.
2. Add curd/yogurt and 1 Tbsp of oil to flour and start kneading the flour using warm milk.
3. Give 5 min. rest to dough, it will be sticky.
4. Add remaining 1 Tbsp of oil and knead till you get a smooth, soft and pliable dough.
5. Cover the dough and keep aside for 30 mins.
6. Divide dough into equal portions , roll out each portion. Brush the top side with some water.
7. Meanwhile heat an inverted pan or griddle on gas stove and once it is hot, transfer the rolled dough to pan, with wet side down.
8. Cook naan till bubbles appear on the top.
9. Invert the pan and cook the top side facing towards the pan.
10. Brush hot naan with butter and sprinkle some nigella seeds/kalonji on it.
11. Serve hot with Dal or Curry of your choice.
Naans are best relished with Dal Makhani and Paneer Curries. You can also make pizza naan using leftover naans, or make stuffed naans using various fillings like Paneer(Indian Cottage Cheese) Naan or Cheese Naan!! Naan can be frozen for a month, thaw in refrigerator before use and reheat on stove or oven.
Do give this recipe of homemade Whole Wheat Naan a try and trust me you will find these better than the store bought or those served at restaurants.
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