Whole Wheat Naan Bread. Soft, Amazing 100% Whole Grain Naan flatbread. Vegan Butter Naan Recipe. Soyfree Nutfree Recipe. Oilfree Option
Ever Since I posted my Vegan Naan recipe (in 2011, gosh it has been that long!), I have wanted to make a 100% whole grain version. And here it is!
Whole grain flours behave differently, absorb a lot more liquid and need some tricks to ensure that the breads are soft – not dry, airy & not dense and generally pleasing to taste. This wheat Naan recipe is slightly different from a regular Naan. It uses a sponge (a mix of some flour and wet ingredients that sit to hydrate for 25 mins). This extra hydration allows the bread dough to hold more moisture.
Do read the original Naan post for various cooking methods and the tips below to get the best ever result with this Wheat Naan bread. Lets get breading.
Serve this Naan with this Butter Tofu(so good!), Mushroom Masala, Achari Sauce tofu/veggies, some Hemp-Tofu in Pasanda Sauce, Instant Pot Butter Chiken (Soycurls + chickpeas), Palak Tofu (Tofu in Spinach Curry), or any Indian Curries/Entrees!
More Breads from the blog
- Spinach flatbread – Palak Paratha or Spinach Tortillas. Yeast-free
- Easy Wheat Flat bread – yeast-free
- Pumpkin rosemary flatbread – Yeast-free
- Sweet Potato gluten-free flatbread. yeast-free. GF
- Herb Garlic Naan – No Yeast
- Glutenfree Naan Bread., and there are 2 more options in my Book.
Tips to make a great Whole grain Naan
- Use a wheat flour brand or type that you generally like. Some wheat flours can have a strong flavor (sometimes its because they have gone rancid and old). I prefer to use a mix of spelt and whole wheat as spelt is nuttier and more delicious flavor.
- Keep the dough on the sticky side i.e. moist. Too dry a dough means dryer bread as dough loses moisture during cooking.
- Trial and error are your best friends. Pans, Kitchens, Temperature, flours are all variables that affect whole grain baking/cooking (much more than all purpose flours). Make small breads to check how they are turning out so you can adjust by adding more moisture to the dough(spray water on the dough balls and let them sit for longer), or add more flour if too sticky, or knead the dough a bit for chewier.
- Whole grain breads loose moisture faster, so spray or brush oil or vegan butter and cover with a towel right after cooking. You can also start with half wheat and half unbleached all purpose flour to begin with.
Whole Wheat Naan Bread - Vegan Indian Naan Recipe
Whole Wheat Naan Bread. Soft, Amazing 100% Whole Grain Naan flatbread. Vegan Indian Butter Naan Recipe. Vegan Soyfree Nutfree Recipe.
Servings: 3
Calories: 275kcal
Ingredients
Sponge:
- 1/2 cup (125 ml) warm-hot water
- 1/4 cup (30 g) whole wheat or spelt flour
- 1.5 tsp yeast
- 1/2 tsp (0.5 tsp) sugar or maple syrup , optional
- 1/4 cup (61.25 g) non dairy yogurt (plain unsweetened, I use kite hill) at room temp, or use 1/4 cup cashew milk(thick non dairy milk),mixed with 1/2 tsp vinegar, or use mashed very ripe avocado
Naan:
- 1 to 1.5 cups (120 g) whole wheat flour , or a mix of wheat and spelt
- 1/2 tsp (0.5 tsp) salt
- 1/2 tsp (0.5 tsp) baking powder
- 2 tbsp oil plus more for greasing
- Flavor additions: garam masala , garlic powder, nutritional yeast, cumin, fresh herbs etc
- toppings: minced garlic, cilantro or fresh herbs, nigella seeds, black sesame seeds, vegan butter etc
Instructions
- Mix all the ingredients under sponge in order. Mix well to combine and cover with a towel. Let the sponge sit for 25 - 30 mins in a warm place.
- Then add 3/4 cup flour, baking powder, salt, and add to the sponge bowl. Add oil, mix well. Add more flour as needed to make a somewhat sticky but cohesive mixture. Knead for 2-3 mins to get to a somewhat smooth dough. Cover the bowl with a thick towel and let sit until dough is almost double in size. 1 to 1.5 hour depending on the ambient temperature.
- Drizzle a few drops of oil on the dough and spread. Use a tbsp of flour if needed to bring it together into a smooth ball. Divide the dough into 3 or 4 equal portions. Shape into smooth balls. Place the balls on parchment, cover with a towel and let sit for 10-15 mins. Meanwhile prep the skillet, toppings etc.
- Use some flour to shape the balls into naans using a rolling pin or just pressing with your hand(lightly so that all the air from the rising dough isnt squeezed out). Spritz water on top and press in any toppings like garlic, cilantro, nigella seeds or other seeds.
- Heat a cast iron or heavy bottom skillet over medium high heat. Cook for 1 to 3 minutes per side. (You can cover the Naan for half a minute during cooking). Brush liberally with vegan butter or oil. Cover with a towel is not serving immediately. Store on the counter for a few hours or refrigerate for upto a week or freeze for month. See Tips above the recipe. Serve with Indian Curries/Entrees. For more cooking options, see my original Naan post to Bake.
Video
Notes
For Gluten-free Naan: See my Gluten-free Naan and Chickpea flour Naan in my first Book Indian Kitchen. To make this Oil-free: Omit the oil. You will need a bit less flour. Keep the dough on stickier side. Brush the cooked bread with aquafaba and immediately cover with a towel. Oilfree Naan will benefit from using half unbleached white and half whole wheat flours. Nutrition is for 1 Serve
Nutrition
Nutrition Facts
Whole Wheat Naan Bread - Vegan Indian Naan Recipe
Amount Per Serving
Calories 275 Calories from Fat 99
% Daily Value*
Fat 11g17%
Sodium 395mg17%
Potassium 284mg8%
Carbohydrates 39g13%
Fiber 5g21%
Sugar 1g1%
Protein 7g14%
Vitamin C 2.5mg3%
Calcium 78mg8%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Olwyn says
July 16, 2018 at 8:48 pmDear Richa – you have done it again! I am so pleased to see this recipe for a naan bread with no oil!
I will experiment until I get this right! I cannot thank you enough – naan is my favourite bread, great with any meal, and that final satisfying touch to a vegan meal.
Richa says
July 17, 2018 at 10:35 amLet me know how it turns out!
Tayla says
August 15, 2019 at 9:06 amYou are the bread master. I made this, your whole bread, and whole wheat pizza dough. Never fails. Everyone loved it! Keep it up girl!
Richa says
August 15, 2019 at 9:54 amyay!
Emily says
July 17, 2018 at 10:34 amI made these with a mix of flours. I had some multigrain blend, so used that and some all purpose. They came out fabulous! We also made some Butter Tofu. Was a great Dinner!
Richa says
July 17, 2018 at 11:30 amawesome!
Aina says
September 24, 2019 at 1:25 amHey Richa! Just wanted to know. Once in the fridge, how long can they stay inside?
Richa says
September 24, 2019 at 10:01 am5 to 7 days. Freeze for longer storage.
Cassie Autumn Tran says
August 3, 2018 at 4:54 pmThis looks absolutely perfect! What vegan yogurt do you recommend for the sponge?
Richa says
August 3, 2018 at 6:46 pmkite hill plain
Paulette says
August 4, 2018 at 10:38 pmPlain Unsweetened yogurt? Or sweetened plain?
Richa says
August 5, 2018 at 12:04 amunsweetened plain
Vinny says
August 13, 2018 at 10:29 amHey Richa!
To acquire the nutty flavor you alluded to, what ratio of spelt to whole wheat do you suggest?
Also, which whole wheat:
Classic brown, white or pastry flour?
Richa says
August 13, 2018 at 10:36 amhalf spelt and half whole wheat flour. The regular whole wheat flour, not pastry or white. Pastry will make the naan denser. White wheat flour might work, but i generally find it a stronger earthy flavor. If you generally like white whole wheat flour flavor, then try that. All of the flours absorb moisture a bit differently, so start witha lower amounnt so that the dough is soft, most and just slightly sticky. Stiff dough will tend to make dry bread.
r says
November 8, 2018 at 1:52 amdoes this freeze well?
Richa says
November 8, 2018 at 9:53 amyes
Sarah says
February 9, 2019 at 4:16 pmwhat type of yeast do you use? rapid rise or active dry yeast?
Richa says
February 9, 2019 at 4:26 pmactive
Sarah Kim says
February 9, 2019 at 4:29 pmthank you! looking forward to making this!
David says
July 5, 2019 at 11:34 amThis is an amazing recipe with its short list of ingredients, ease of preparation, and the flavor!
If I wanted to double the recipe is it as simple as doubling all the ingredients, including the yeast and baking powder?
Many thanks!
Richa says
July 5, 2019 at 12:47 pmYes. double everything. You might need a bit more flour. Just add some 2 tbsp at a time when mixing until the dough is not too sticky.
Sophie says
July 18, 2019 at 5:58 amDo you use mashed avocado in replacement of the cashew milk or non dairy yogurt? I have a very ripe avocado on hand and would love to use it instead. Cant wait to make these tonight!
Richa says
July 18, 2019 at 9:46 amyes I do use it. See my all purpose flour Naan recipe here https://www.veganricha.com/2011/12/naan-plain-garlic-stuffed-and-more.html
mash it really well and use. the whole grain flour adds a beige brown profile which withthe green will add a dull green tinge to the bread
Rajona says
July 20, 2019 at 9:24 amMy grandparents and family live in Orissa and I’ve just gotten your first cookbook in an effort to become familiar with Indian spice combinations.
Yesterday I made chana masala with this naan and feel so accomplished! Thank you!
Does this recipe double or triple straight forward, for larger batches? I used oil and all whole wheat flour, if that makes a difference.
Richa says
July 20, 2019 at 9:26 amSo Awesome! Yes you can double it. You might need a few tbsp extra flour for the dough. Just keep adding 1-2 tbsp at a time until it is just slightly tacky.
Nishi Patel says
August 22, 2019 at 6:56 pmCan i use regular yogurt rather than non dairy yogurt?
Vincent says
September 10, 2019 at 9:08 amGreat recipe. I make these regularly now.
Thanks so much.
Richa says
September 10, 2019 at 10:25 amthanks!
Alex L. says
March 24, 2020 at 6:54 pmI want to try this recipe! All I have is spelt flour, chickpea flour and coconut flour. Is it possible and can you suggest a blend? Also, can I use coconut milk instead of non-dairy yogurt? Thx
Richa says
March 26, 2020 at 4:15 pmuse all spelt flour. and yes coconut milk will work.
Olivia Slack says
April 18, 2020 at 1:01 pmWow this was super easy and delicious. I made an oil free version and since the stores are out of yeast these days, i used half baking soda and half lemon juice and it still turned out perfect. Flavored with the spices you suggested.
Vegan Richa Support says
April 19, 2020 at 3:13 pmawesome! great idea
Racheal says
May 23, 2020 at 12:05 amDear Richa,
Your recipes are simply amazing! Such easy to follow steps. I have made this Whole-wheat Naan about 5 times. This recipe is definitely for keeps. Thank you.
Vegan Richa Support says
May 23, 2020 at 4:54 pmwow! awesome. thank you
Thyagi says
June 17, 2020 at 8:56 pmThis whole wheat naan turned out so delicious! Thank you for offering a healthier alternative to regular naan!
Vegan Richa Support says
June 18, 2020 at 4:39 pmSo glad you enjoyed it, thanks for stopping by!
Kelly says
June 20, 2020 at 1:05 pmCan I make this without sugar?
Richa says
June 20, 2020 at 6:23 pmYes use flour to activate yeast
Uju says
July 11, 2020 at 9:44 amI really liked this recipe !! It came out very well. My whole family loved it.
Vegan Richa Support says
July 11, 2020 at 7:25 pmAmazing !!!! Thank you so much
Rob says
July 15, 2020 at 8:33 pmHi!
I’m so excited about this recipe.
I’m wondering if it would work to refrigerate the dough at all before the final cooking step? And, if so, should I let it get warmer again before cooking?
Thanks again for an awesome recipe!
Vegan Richa Support says
July 16, 2020 at 1:03 pmGlad to hear Rob! Sure you can – 5 to 7 days in the fridge & Freeze for longer storage. Yes, let it come up to almost or at room temp almost before cooking.