Naan is a soft, delicious, homemade yeast bread with good serving of whole wheat. One taste of these naans will sure convenience you to always make’em at-home from now on-wards!

Always use part whole and part all purpose flours for homemade naans to keep some whole grains in the party. Most of the bread are part-wheat-part-whole or at-least have a good serving of whole wheat. After-all it is homemade, and we have luxury to make it suitable to our needs! Wheat not just makes these naans healthy, but all make’em taste good, less glutenous or in other words less-chewy.

These naans will not harden or will not hurt your jaws. Most of the naan sold in stores are Baking Powder naans. These, however, are pure yeast naan. And are not that difficult to make. You just need one rise. that’s it! Almost like making dough for a not-leavened flat bread in advance and then cooking it after finishing rest of cooking. Make the dough, leave on counter, finish rest of work, and then return to make naans! Homemade THE BEST!! Yummm!

 Traditional naans are cooked in clay ovens called Tandoors. You can cook these naans in modern ovens too. Just plain old skillet, tongs, and gas stove. If you don’t have gas stove, you can sear both sides on skillet as well. These naans will not dry out or turn chewy plus a layer of butter will keep’em moist for much longer. Butter is quintessential to a delicious naan! Naan dough can be made vegan if milk is replaced with coconut milk.

  • Prep Time1 hr
  • Cook Time25 min
  • Total Time1 hr 25 min
  • Yield4 Plates
  • Serving Size100 g
  • Energy234 cal
  • Cuisine
    • Indian
  • Course
    • Main Course
  • Cooking Method
    • Kneading
    • Roasting

Ingredients

  • Naan Dough
    • 1 tsp Active Dry Yeast
    • 1 Cup All-Purpose Flour
    • 2/3 Cup Wheat Flour
    • 1 tbsp Canola Oil (1 tsp extra for coating the bowl)
    • 1/2 Cup Water
    • 1/4 Cup Milk
    • 1 tsp Sugar
    • 1/2 tsp Salt
    Toppings
    • 2-3 tbsp Butter – Salted (melted, for brushing naan)
    • 2-3 tbsp Cilantro (chopped, for garnish)

Method

1
  • Lukewarm 1/2 cup water, add sugar and yeast.
  • Let it sit until foamy. (about 10 minutes.)

  • Add lukewarm milk, wheat flour, all purpose flour (all but leaving 1/4 cup), oil, salt over bloomed yeast.

  • Mix all ingredients.
  • Add 1 tbsp remaining flour at a time until dough comes together.
  • Knead the dough briefly, just for 1-2 minutes in the bowl.

  • Dough will be little wet. If feels too wet or sticky, add 1/2 tbsp flour more at a time.
  • Dough should not be very dry.
  • Coat the bowl with 1 tsp oil, add dough and coat in oil.
  • Cover with plastic wrap and then with clean kitchen towel.
  • Leave to rise at warm place until double in size. (1-2 hrs).

  • Punch down the dough and transfer to work surface (flour dusted board)

  • Heat an iron skillet or heavy-bottom pan.

  • Microwave and melt the butter in a microwave safe bowl for 15 secs and set aside.

  • Divide dough into 6-7 equal parts. Roll each dough to a (about 5″ wide – 8″ long) oval shape (or round if you prefer).

  • While you roll next naan, keep the rolled naans covered with kitchen towel.
  • Serve with your favorite Indian Curry and enjoy!

The beauty of homemade naans (especially this one) is that you can freeze them for later use. Both cooked or uncooked. Since it made-at-home, so freshness is sealed right in the beginning and then perfect Homemade Indian Food any day of the week! 

To Freeze Uncooked Naans: Roll the yeast dough. Keep placing rolled uncooked naan with parchment paper in-between until all naan are rolled out. Then carefully transfer pile to a ziplock bag and freeze on flat surface.  

To Freeze Cooked Naans: Roll and cook one side of the naan. For second side, don’t cook on flame, just cook on flat skillet briefly.  Then let’em come to room temperature. Transfer to ziplock bag and freeze. 

Additional Notes

  • Amount of flour needed can be a tbsp more or less based on quality of wheat and weather conditions.
  • Always start with 1/4 cup less flour, then add 1 tbsp at a time until desired dough forms.
  • Keep an eye on naan on stove top. If not picked quickly, it can burn or will have too much char.
  • Remove cooked naan with tongs and place next naan on skillet, repeat until all naans are cooked.
  • Immediately brush butter on cooked naans and spread some chopped cilantro.
  • Butter will keep them moist while you finish cooking the rest.
  • 4 servings per container
  • Serving Size100 g
  • Amount per serving
  • Calories234
  • % Daily Value*
  • Total Fat2.8 g3.59%
  • Saturated Fat0 g0%
  • Trans Fat0 g
  • Polyunsaturated Fat0 g
  • Monounsaturated Fat0 g
  • Cholesterol0.2 mg0.07%
  • Sodium500 mg21.74%
  • Total Carbohydrate10 g3.64%
  • Total Sugars12 g
  • Protein15 g30%
  • Calcium0.4 mg0.03%
  • Iron0.8 mg4.44%
  • Vitamin A0.3 mcg0.03%

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