Whole Wheat Naan Without Yeast Recipe

aerial shot of whole wheat tawa naan stacked on a brown parchment paper

5 from 7 votes

Whole Wheat Naan Without Yeast Recipe

This is a failproof whole wheat naan recipe without yeast made on a tawa (cast iron griddle). Learn how to make restaurant-style naan at home.

Prep Time20

Cook Time20

Proofing Time2

Total Time2 40

Course: Side Dish

Cuisine: Indian

Servings:

Calories: 130kcal

Author: Hina Gujral

Equipment

Ingredients

2 Cup whole wheat flour (atta)
1 teaspoon salt
1 teaspoon white granulated sugar
1 teaspoon baking powder
¼ teaspoon baking soda
⅓ Cup sour curd or yogurt, at room temperature
1 tablespoon ghee (clarified butter)
2-4 tablespoon lukewarm water

Ingredients for topping

2 tablespoon finely chopped garlic
2 tablespoon finely chopped coriander leaves
1 teaspoon nigella seeds ( kalonji)

Instructions

Prepare Dough:

Combine flour along with baking powder, baking soda, salt and sugar in a bowl. Mix nicely. Make a dent in the centre. Pour curd, and ghee in that dent. Mix well and let it rest for 1 – 2 minutes
Using one tablespoon lukewarm water at a time form a soft and sticky dough. Knead well for 10 minutes. Naan dough is never dry. It has to be a bit sticky and moist.

Proofing:

Grease a bowl with a teaspoon of ghee or oil. Transfer the dough into the ball. Cover with a tight-fitting lid or cling foil. Keep in a warm, draught-free place (I prefer inside the oven/ microwave/instant pot) for 1 – 2 hours.

Prepare Naan:

Combine topping ingredients in a bowl and keep near the gas stove. Keep one bowl of clean water next to it.
Heat flat cast iron pan/griddle over medium heat. Divide the dough into equal golf ball-sized rounds.
Gently flatten the dough ball with the pressure of your palm. Next, dip your fingers in water and gently try to shape the naan. Alternatively, you can dust the rolling surface with flour and roll out naan into an oval-shaped bread of ¼ inch thickness.
Again, using wet fingers stick a teaspoon of chopped toppings over the naan
Place the naan on a hot griddle. Cook over medium heat. After a few seconds, naan will puff up and has charred, uneven marks on top
Now turn the griddle upside down and cook the other side of bread on direct flame till it becomes light golden in color.
If you are not comfortable flipping the pan, simply put the naan on direct flame-like Chapatis and cook until it gets charred marks on top or cook it covered in the cast iron pan itself.
Apply some ghee/butter just before serving. Serve Naan warm with any curry of your choice.

Video

Notes

Naan dough: If the dough seems too sticky to handle, add a tablespoon or so more flour. But do not make the dough too dry. It should be moist. Naan dough can be stored in the refrigerator for 3 - 5 days.

Proofing Time: In hot climatic conditions, the proofing time of dough is 1 - 2 hours. During winters, the same process could take 2 - 3 hours. For quick proofing, you can transfer the dough to an instant pot and set the 'Yogurt' Mode. The dough doubles in volume within an hour. Or without instant pot, you can leave it overnight inside the oven.

You can use any herbs of your choice for the topping of the bread.

Can I Bake Naan?

Naan can be easily baked as well. Bake in a tray at 200 degrees Celcius for 5 - 6 minutes or until puffy and fully cooked. Remove naan from the oven and apply melted butter or ghee.

Nutrition