Delicious garlicky Indian style naan. So easy to make at home and it is a healthier version made with 100% whole wheat. It’s perfect for dipping in sauces and soups and as a base for pizzas and sandwiches!
Are you a bread lover? My family is! Garlic bread, yeast rolls, sourdough… you name it, we love it all. Naan falls right into that category. There are certain dishes that require a great naan to soak up all that delicious sauce. You know what I’m talking about! Tikka masala, butter chicken, and curry! Just to name a few.
This naan is soft, chewy, and so easy to make! Not only does it pair well with your favorite Indian dishes, it is so versatile! I use it as the pita for my Chicken Gyros or you could use it for pizza or wraps!
Tidbits
Yeast– I like to use instant yeast because I don’t have to wait for the yeast to bloom. You can use active dry yeast in this recipe as well. During the step one, let the yeast sit for 5 minutes or until it starts to foam up before moving on to step two.
This recipe yields 8 large naans, approximately 10 inches in length and 4 inches in width. I like to make smaller size naans when I want to use it as a wrap for gyros. To make the smaller naans, divide the dough into 16 equal size balls. I typically roll out the smaller dough balls in to a round shape instead of the classic naan oblong shape. *The naans in the pictures are the larger size.
When rolling out the dough make sure your surface is lightly floured or use a silpat mat. I like to use a silpat mat for easy cleanup. Plus, it requires less flour, if any.
Whole Wheat Garlic Naan
Ingredients
- ¾ cup warm water
- ½ tablespoon honey
- 2 teaspoons instant yeast*
- 3 cups white whole wheat flour
- 1 ½ teaspoons salt
- ½ cup milk any kind, room temperature
- 2 tablespoons extra virgin olive oil
- ¼ cup plain Greek yogurt
- 2 garlic cloves pressed or finely minced
Garlic Cilantro Topping
- 3 tablespoons ghee or butter melted
- 2 garlic cloves pressed or finely minced
- 2 tablespoons cilantro chopped
- salt to taste
Instructions
- In a medium bowl, combine warm water and honey. Mix until honey has been fully incorporated. Add in yeast.
- Whisk in the milk, oil, yogurt, and garlic. Set aside
- In a large bowl, combine flour and salt.
- Add the liquid mixture to the flour. Mix until it is completely combined and form it into a ball.
- Turn the dough out to a floured surface. Knead until the dough is soft and smooth. About 2 minutes. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
- Place the dough in a greased bowl, cover the bowl with plastic wrap. Place the bowl a warm area to let it double in size, about 1 hour.
- On a lightly floured surface, knead the dough a few times as you shape it into a disc. Divide the disc into 8 or 16 equal balls, depending on the size you would like your naan. Using a floured rolling pin, roll each ball until it is slightly under ¼ inch thick. *See tidbits section above for tips.
- Make the garlic cilantro topping by mixing the garlic, cilantro, and melted butter together. Heat it in the microwave for 15 seconds. Set aside.
- Heat a nonstick skillet or well-seasoned cast iron skillet to medium-low heat. Once the pan is fully heated, place rolled out dough onto the pan. There is no need for oil. Cook until large bubbles start to form on the top of the dough, about 2-3 minutes. Flip the naan and cook until the bottom golden brown, about 2 minutes.
- Remove naan from pan and brush it with the garlic cilantro topping. Lightly sprinkle with salt, to taste. Serve warm.