Whole Wheat Naan (No Tandoor Needed)
Prep Time: 15 minutes
Resting Time: 1 hour
Cook Time: 15 minutes
Servings: 6–8 naan
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Ingredients:
2 cups whole wheat flour (plus more for rolling)
½ cup plain yogurt (room temperature)
½ cup warm water (adjust as needed)
1 teaspoon sugar
1 teaspoon instant dry yeast
½ teaspoon salt
2 tablespoons oil or melted ghee
½ teaspoon baking powder
Optional toppings: melted butter, chopped garlic, chopped cilantro
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Instructions:
1. Activate Yeast:
In a small bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until frothy.
2. Make Dough:
In a large bowl, mix whole wheat flour, salt, baking powder, and yogurt. Add the yeast mixture and oil. Mix until a soft dough forms.
3. Knead:
Knead the dough for about 8–10 minutes until smooth and elastic. If it's too sticky, add a little more flour.
4. Rest the Dough:
Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour or until doubled in size.
5. Shape Naan:
Punch down the dough and divide it into 6–8 equal balls. Roll each ball into a tear-drop or oval shape (about ¼-inch thick).
6. Cook:
Heat a cast-iron skillet or heavy pan over medium-high heat until very hot.
Place one naan in the pan and cook until bubbles form (about 1–2 minutes). Flip and cook the other side until golden brown spots appear. Press with a spatula for puffiness.
7. Optional Toppings:
Brush hot naan with melted butter, sprinkle with garlic or herbs if desired.
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Tips:
For softer naan, don’t roll too thin.
You can cook naan in the oven on a pizza stone or under the broiler if preferred.
Store leftovers in foil or an airtight container, and reheat on a skillet.