This soft chewy whole wheat naan recipe makes a healthy authentic old world bread.
I freshly grind my wheat and do not use any white flour in the recipe. Using 100% whole wheat packs the nutrition of all three components of the wheat kernel. The outer rough layer of the grain, the bran, is valuable for its fiber; the wheat germ of the seed is high in nutrients; and the majority of the grain, called the endosperm, is a source of good carbohydrates.
Traditionally, naan (pronounced nahn ) was leavened by airborne yeasts and baked in a tandoor oven. Slapped on the hot side of the oven, naan puffs, browns and takes on a smoky flavor, all in about 60 seconds. In my more modern kitchen I used a non stick pan heated over high heat.
Typically, this whole wheat naan recipe is served hot and brushed with butter. It can be used to scoop other foods such as my Roasted Red Pepper Spread recipe or served stuffed with a filling of meats and vegetables.
- 1 teaspoon active dry yeast (not instant active dry yeast or rapid-rise yeast)
- 3 teaspoons sugar, divided
- 2 cups of whole wheat flour, plus more for rolling
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 3 tablespoons plain coconut milk yogurt
- 2 tablespoons extra virgin olive oil
- In a medium size bowl, dissolve the active dry yeast and 1 teaspoon of the sugar with ¾ cup warm water (about 100°F). Let it sit until frothy, about 10 minutes
- While yeast is proofing, in a large bowl, whisk together the remaining 2 teaspoons of sugar, flour, salt and baking soda
- Once the yeast is frothy, add the yogurt and olive oil to it and whisk to combine. Pour the yogurt mixture into the dry ingredients and mix the dough together
- When the dough starts to come together, dust your hand with flour and knead gently into a soft, slightly sticky dough
- Lightly oil or spray a clean bowl, large enough so the dough can double in size, with nonstick cooking spray Transfer the dough to the prepared bowl and cover with a damp kitchen towel. Let sit in a warm place for 1.5-3 hours, or until about doubled in size
- Dust a work surface with some of flour and dump the dough on top. Sprinkle some of the flour on top of the dough and on your hands. Shape the dough into a long rectangle and cut into 6 equal portions, dusting with more flour as necessary so the dough doesn't stick
- Roll each portion of dough into a ball, dusting with flour to keep them from sticking.
- Warm a large heavy nonstick pan over medium-high heat until very hot. Using a rolling pin, roll one of the dough balls into an oval shape about ⅛-inch thick
- Gently place the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, a few minutes
- Flip the naan and cook about 1-2 minutes more until the bottom is lightly browned and blistered in spots. Remove the naan from the skillet and brush with a little olive oil or butter if desired
- Repeat cooking the remaining dough balls in the same way.
- Serve warm