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Enjoy this soft, chewy whole wheat naan recipe with your next meal or your favorite dip. This recipe is a an authentic old-world bread that can be stuffed with your favorite sandwich fillings. It also goes perfect with hummus and classic roasted red pepper spread.

whole wheat naan recipe on a white napkin

Wheat naan without yeast

I first made this recipe without yeast. Just follow the recipe omitting the addition of yeast. The only difference you might see is the bread is flatter and has fewer bubbles. Be careful not to overwork the bread. This will make it flatter when cooking. Technically this will not be naan but roti.

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. It would also go great alongside Curried Coconut Chicken.

This whole wheat naan is the perfect dipping bread for hummus. Try one of these unique recipes at your next party.

Instruction tips

Tips for kneading

The easiest way to knead naan is with a KitchenAid standing mixer using the dough hook. Knead the dough for 8 mins in the stand mixer. Then add the oil and knead again for 4 more mins.

Coated Dough Hook for KitchenAid

How to roll out the dough

Use kitchen scales to weigh and divide into even-sized balls, about .75 ounces each. Roll out and gently pull each ball into 7 inches rounds.

Make sure that the dough has even thickness and is not rolled out too thin. It needs to be about 1/4 inch thick. Otherwise, it won’t puff and be soft.

Why is my naan dough sticky?

When working with the dough and find it sticky, lightly dust both the dough and your hands with flour. Work in the flour quickly, being careful not to overwork the dough. It will become stiff.

How to bake

First, get your cast iron skillet hot on medium-high heat before placing the first naan in. When you are ready to cook the naan, turn down the heat to medium and add the first naan. Make sure you dust off any excess flour before you do so.

The bread will almost instantly start to bubble and start to puff up. When this happens, turn the bread over and cook the other side. You may have to adjust the heat from time to time to prevent burning.

Stack the naan on top of each other as they are finished cooking. Keep them wrapped in a kitchen towel, so they stay warm.

Why use a cast iron skillet?

Naan is known for its golden brown toasted bubbles that are dotted over the bread. To achieve this, it was traditional to make it in a tandoor oven. A cast-iron skillet will be the best choice to properly cook the naan if you do not have a tandoor oven.

Flavoring ideas

Try mixing in your dough some of these flavorful items.

  • minced sauteed garlic
  • diced onions that have been sauteed
  • raisins
  • shredded cheese
  • coriander seeds
  • sesame seeds
whole wheat naan with red pepper dipping sauce

How to reheat

Fresh: Wrap naan in aluminum foil and place in a 250 oven. Heat thoroughly for about 15 minutes.

Frozen: If your naan bread is frozen, then set it out to defrost on your counter for an hour or so. Then wrap it tightly in aluminum foil and place in a warm oven to heat.

Can I freeze homemade naan?

It’s a great idea to keep some extra naan ready to serve in your freezer. First, allow the bread to cool completely, then wrap it tightly in plastic food wrap or parchment paper. Next, place into a freezer bag and seal tightly. Label and date it before freezing. It can be frozen for up to six months.

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This soft chewy whole wheat naan recipe makes a authentic old world bread.
5 from 1 rating

Whole Wheat Naan Recipe

Prep Time: 3 hours
Cook Time: 20 minutes
Total Time: 3 hours 20 minutes
Servings: 6
This soft, chewy whole wheat naan recipe makes authentic old-world bread perfect for dipping or stuffing to make a sandwich.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

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  • 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
  • 1/4 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 3/4 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( if you are kneading by hand) 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.
  • If using a KitchenAid mixer to knead then knead the dough for 8 mins in the stand mixer. Then add the oil and knead again for 4 more mins.
  • 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 1/8-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
Cuisine: Indian
Course: Bread
Author: Gina Dickson

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