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Whole Wheat Naan Bread. Soft, Amazing 100% Whole Grain Naan flatbread. Vegan Butter Naan Recipe. Soyfree Nutfree Recipe. Oilfree Option
Ever Since I posted my Vegan Naan recipe (in 2011, gosh it has been that long!), I have wanted to make a 100% whole grain version. And here it is!Â
Whole grain flours behave differently, absorb a lot more liquid and need some tricks to ensure that the breads are soft – not dry, airy & not dense and generally pleasing to taste. This wheat Naan recipe is slightly different from a regular Naan. It uses a sponge (a mix of some flour and wet ingredients that sit to hydrate for 25 mins). This extra hydration allows the bread dough to hold more moisture.
Do read the original Naan post for various cooking methods and the tips below to get the best ever result with this Wheat Naan bread. Lets get breading.Â
Serve this Naan with this Butter Tofu(so good!), Mushroom Masala, Achari Sauce tofu/veggies, some Hemp-Tofu in Pasanda Sauce, Instant Pot Butter Chiken (Soycurls + chickpeas), Palak Tofu (Tofu in Spinach Curry), or any Indian Curries/Entrees!
More Breads from the blogÂ
- Spinach flatbread – Palak Paratha or Spinach Tortillas. Yeast-free
- Easy Wheat Flat bread – yeast-freeÂ
- Pumpkin rosemary flatbread – Yeast-free
- Sweet Potato gluten-free flatbread. yeast-free. GF
- Herb Garlic Naan – No YeastÂ
- Glutenfree Naan Bread., and there are 2 more options in my Book.
Tips to make a great Whole grain Naan
- Use a wheat flour brand or type that you generally like. Some wheat flours can have a strong flavor (sometimes its because they have gone rancid and old). I prefer to use a mix of spelt and whole wheat as spelt is nuttier and more delicious flavor.Â
- Keep the dough on the sticky side i.e. moist. Too dry a dough means dryer bread as dough loses moisture during cooking.
- Trial and error are your best friends. Pans, Kitchens, Temperature, flours are all variables that affect whole grain baking/cooking (much more than all purpose flours). Make small breads to check how they are turning out so you can adjust by adding more moisture to the dough(spray water on the dough balls and let them sit for longer), or add more flour if too sticky, or knead the dough a bit for chewier.
- Whole grain breads loose moisture faster, so spray or brush oil or vegan butter and cover with a towel right after cooking. You can also start with half wheat and half unbleached all purpose flour to begin with.Â
Whole Wheat Naan Bread - Vegan Indian Naan Recipe
Ingredients Â
Sponge:
- 1/2 cup warm-hot water
- 1/4 cup whole wheat or spelt flour
- 1.5 tsp Active dry yeast
- 1/2 tsp sugar or maple syrup, , optional
- 1/4 cup non dairy yogurt, (plain unsweetened, I use kite hill) at room temp, or use 1/4 cup cashew milk(thick non dairy milk),mixed with 1/2 tsp vinegar, or use mashed very ripe avocado
Naan:
- 1 to 1.5 cups whole wheat flour, , or a mix of wheat and spelt
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 tbsp oil, plus more for greasing
- Flavor additions: garam masala, , garlic powder, nutritional yeast, cumin, fresh herbs etc
- toppings: minced garlic, cilantro or fresh herbs, nigella seeds, black sesame seeds, vegan butter etc
InstructionsÂ
- Mix all the ingredients under sponge in order. Mix well to combine and cover with a towel. Let the sponge sit for 25 - 30 mins in a warm place.
- Then add 3/4 cup flour, baking powder, salt, and add to the sponge bowl. Add oil, mix well. Add more flour as needed to make a somewhat sticky but cohesive mixture. Knead for 2-3 mins to get to a somewhat smooth dough. Cover the bowl with a thick towel and let sit until dough is almost double in size. 1 to 1.5 hour depending on the ambient temperature.
- Drizzle a few drops of oil on the dough and spread. Use a tbsp of flour if needed to bring it together into a smooth ball. Divide the dough into 3 or 4 equal portions. Shape into smooth balls. Place the balls on parchment, cover with a towel and let sit for 10-15 mins. Meanwhile prep the skillet, toppings etc.
- Use some flour to shape the balls into naans using a rolling pin or just pressing with your hand(lightly so that all the air from the rising dough isnt squeezed out). Spritz water on top and press in any toppings like garlic, cilantro, nigella seeds or other seeds.Â
- Heat a cast iron or heavy bottom skillet over medium high heat. Cook for 1 to 3 minutes per side. (You can cover the Naan for half a minute during cooking). Brush liberally with vegan butter or oil. Cover with a towel is not serving immediately. Store on the counter for a few hours or refrigerate for upto a week or freeze for month. See Tips above the recipe. Serve with Indian Curries/Entrees. For more cooking options, see my original Naan post to Bake.Â
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!
Beautiful, delicious, and easy. The texture was perfect and our family loved the flavour with all whole wheat flour. Cilantro is met with mixed reviews in our home, so I used parsley as the topping herb instead. Definitely one I’ll make again. My only regret is that I didn’t double the recipe, because we devoured almost all of it in one sitting.
Thank you Jay ! Cilantro has that reputation. Go for it
Hi!
I’m so excited about this recipe.
I’m wondering if it would work to refrigerate the dough at all before the final cooking step? And, if so, should I let it get warmer again before cooking?
Thanks again for an awesome recipe!
Glad to hear Rob! Sure you can – 5 to 7 days in the fridge & Freeze for longer storage. Yes, let it come up to almost or at room temp almost before cooking.
I really liked this recipe !! It came out very well. My whole family loved it.
Amazing !!!! Thank you so much
Can I make this without sugar?
Yes use flour to activate yeast
This whole wheat naan turned out so delicious! Thank you for offering a healthier alternative to regular naan!
So glad you enjoyed it, thanks for stopping by!
Dear Richa,
Your recipes are simply amazing! Such easy to follow steps. I have made this Whole-wheat Naan about 5 times. This recipe is definitely for keeps. Thank you.
wow! awesome. thank you
Wow this was super easy and delicious. I made an oil free version and since the stores are out of yeast these days, i used half baking soda and half lemon juice and it still turned out perfect. Flavored with the spices you suggested.
awesome! great idea
I want to try this recipe! All I have is spelt flour, chickpea flour and coconut flour. Is it possible and can you suggest a blend? Also, can I use coconut milk instead of non-dairy yogurt? Thx
use all spelt flour. and yes coconut milk will work.
Great recipe. I make these regularly now.
Thanks so much.
thanks!