Instant Whole Wheat Naan Without Yeast

Whole wheat Naan recipe 

Whole wheat naan is the delicious, soft and puffy naan recipe made with whole wheat flour. I have already posted the butter naan recipe but many readers requested to show the healthier version of naan with whole wheat flour.

At home I usually prefer to use only whole wheat flour, however I got the best result when I used 1:2 ratio of all purpose flour to wheat flour.

Also this recipe of whole wheat naan is yeast free recipe. For fermentation I used home made sour yogurt. This recipe is an instant version. Only 15 minutes resting time is required for fermentation. Also I have prepared these easy naan on stove top instead of oven.

If you are in hurry and don’t want to buy ready made naan, this recipe is best to try.

Hope you will like it. Let’s see the recipe now.

Some other flat bread recipes available on blog.

1. Butter naan recipe

2. Phulka recipe

3. Makki di roti 

Ingredients 

1 cup all purpose flour
2 cup whole-wheat flour
1 1/2 teaspoon baking soda
A pinch of salt
1 1/2 tablespoon oil
1 1/2 cup homemade sour yogurt
Water as required
Nigella seeds or sesame seeds to scatter on top of bread (optional)
Ghee/clarified butter

Step by step whole wheat naan

Step 1.  In a large mixing bowl add both flour, salt, baking soda, oil and yogurt.

Step 2. Mix everything and add water slowly to knead a smooth soft dough.

Step 3. Mix everything and knead the dough till it becomes soft and stretchy.

To knead the dough I used dough kneader machine so it took 4 minutes to get it ready. By hand it will take around 10 – 12 minutes.

Once it is done, let it rest for 15 – 30 minutes.

Step 4. When ready to cook, divide the dough into 8 -9 equal balls and press them lightly to make small discs. Take one disc, sprinkle some nigella seeds or sesame seeds on top and start rolling into oval shape. While rolling naan, make sure that you don’t press too much else it will not puff very well.

Note- Don’t forget to cover the rest of the dough else it will dry out.

Step 5. Heat a skillet (tawa) on medium heat.
At the same time brush water on the opposite side of naan where nigella seeds are sticking. 

Step 6. Place the wet side of naan gently on skillet and immediately cover it with a lid. With in 30 – 40 seconds naan will start to puff up. 

Step 8. Flip the side and cook it for another 40 seconds. Brown patches starts to appear on naan.

Step 9. Once done. Drizzle ghee or butter over naan and keep them covered in aluminium foil till serve hot with paneer butter masala or Chicken kurma.

Recipe card – Whole wheat naan recipe 

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Instant Whole Wheat Naan Without Yeast

Prep Time

25 mins

Cook Time

10 mins

Total Time

35 mins

 

Whole wheat naan is the delicious, soft and puffy naan recipe made with whole wheat flour.

Course: Sides

Cuisine: Indian

Servings: 9 Naan Breads

Author: Rachna's Kitchen

Ingredients

• 1 cup all purpose flour
• 2 cup whole-wheat flour
• 1 1/2 teaspoon baking soda
• A pinch of salt
• 1 1/2 tablespoon oil
• 1 1/2 cup homemade sour yogurt
• Water as required
• Nigella seeds or sesame seeds to scatter on top of bread optional
• Ghee/clarified butter

Instructions

1. Step 1. In a large mixing bowl add both flour, salt, baking soda, oil and yogurt.
2. Step 2. Mix everything and add water slowly to knead a smooth soft dough.
3. Step 3. Knead the dough till it becomes soft and stretchy. To knead the dough I used dough kneader machine so it took 4 minutes to get it ready. By hand it will take around 10 - 12 minutes. Once it is done, let it rest for 15 - 30 minutes.
4. Step 4. When ready to cook, divide the dough into 8 -9 equal balls and press them lightly to make small discs. Take one disc, sprinkle some nigella seeds or sesame seeds on top and start rolling into oval shape. While rolling naan, make sure that you don't press too much else it will not puff very well.
5. Step 5. Heat a skillet (tawa) on medium heat. At the same time brush water on the opposite side of naan where nigella seeds are sticking.
6. Step 6. Place the wet side of naan gently on skillet and immediately cover it with a lid. With in 30 - 40 seconds naan will start to puff up.
7. Step 8. Flip the side and cook it for another 40 seconds. Brown patches starts to appear on naan.
8. Once done. Drizzle ghee or butter over naan and keep them covered in aluminium foil till serve.