This post contains affiliate links. Please see our disclosure policy.
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
Ingredients
Sponge:
- 1/2 cup warm-hot water
- 1/4 cup whole wheat or spelt flour
- 1.5 tsp Active dry yeast
- 1/2 tsp sugar or maple syrup, , optional
- 1/4 cup 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 whole wheat flour, , or a mix of wheat and spelt
- 1/2 tsp salt
- 1/2 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is absolutely FANTASTIC!! This was my first time making naan and I could not have asked for a better recipe. Being fairly inexperienced, I made at least one mistake and it still turned out excellent. I used freshly milled flour, about 75% sprouted spelt and 25% Kamut. And since I didn’t have active dry yeast, I used instant yeast (this relates to the mistake!). We loved it and thoroughly enjoyed it with thick lentil “soup.” Quick, easy, and delicious!!
Thank you for this wonderful recipe!!
So glad it worked out! Thanks for taking the time to comment.
Followed the recipe exactly and the result was excellent
yay! thank you!
Recipe is incorrect.
When using just 120 grams of whole wheat flour, it was more like a batter and not a dough that could be rolled into balls. I had to use more than double the amount of flour to make it kneadable.
The dough did have a really good rise, but there were no air pockets left after baking. And I had to bake them for much longer than 3 minutes. More like 10 minutes.
It’s a range of flour 1 to 1.5 cups so 120-180 gm. The variation is dependent on the brand of the flour as the moisture absorption varies. Baking time also depends on how thick or thin the flatbreads are rolled out as well as your oven. For air pockets you need a consistently high temperature like on a pan. Broil the flatbread so the air can expand. I think a mix of the extra flour and other factors like thickness etc might have caused them to be flatter. You need a slightly sticky dough and higher heat.
Love, love, love this naan! I have to double the recipe-one batch is never enough! Instead of the yogurt, I just use soymilk and vinegar. I use 2 cups whole wheat pastry flour and 1 cup all purpose-no one can tell it’s mostly wheat! I’ve used active dry and quick yeast-whatever I have on hand-and they both work fabulously! This has become a staple in our home. Thank you for sharing your amazing recipes!
thank you for trying them and leaving your kind comments! glad you love them enough to make double!
This is my FAVORITE naan recipe! So much better than anything in the grocery store. I make it everytime we have a curry–so pretty often! Thank you!
Full disclosure, I am not vegan, so I usually use plain yogurt with great results.
Oh! I also always double the recipe so I can put some in the freezer so it’s made ahead for the next time 🙂
Great idea!
Thank you so much!
This was excellent! I used all whole wheat and turned it into a pita by letting it rest after I rolled them out.
Awesome!
This is SO good! I’ve tried so many whole wheat flatbread recipes and been disappointed every time, until now! These are absolutely delicious, fold, and are beautifully pliable. Thank you for a wonderful recipe.
Perfect; thank you for your excellent feedback.