homemade whole wheat burger buns recipe | 100% whole wheat burger buns | Indian eggless whole wheat burger buns | soft wheat buns without eggs | with 22 amazing images. Bread making is an art, albeit a very enjoyable and satisfying one. It requires a bit of practice but completely worth the effort because the aroma of freshly-baked breads and buns is sure to delight the senses, and the scene gets even happier when you watch your loved ones savour a bread like homemade whole wheat burger buns. This recipe shows you how to make 100% whole wheat burger buns. Just follow the recipe exactly and you will end up with a great product. The proportion of flour, to salt and sugar is very important in bread making. So measure all the ingredients and add to make this bread. You can use the homemade whole wheat burger buns to make delightful treats like the Vegetable Burger or Paneer and Green Peas Burger. And if you accompany it with yummy French fries and fresh mint and ginger lemon drink, you are sure to gain applauds – be it your family members or friends at a party. Tips for homemade whole wheat burger buns. 1. Ensure that the dry yeast is not very old nor it is from a packet which has been kept open for too long. This might hinder the rising of the dough. 2. Olive oil can be replaced with any other oil of your choice. 3. Remember to knead the dough well till it is smooth to get soft buns. 4. Once the buns are ready, grease them with olive oil and keep them covered with a damp muslin cloth till you are ready to make those yummy burgers. This will ensure that the buns remain super soft! Enjoy homemade whole wheat burger buns recipe | 100% whole wheat burger buns | Indian eggless whole wheat burger buns | soft wheat buns without eggs | with step by step photos.

low calorie brown bread | low calorie whole wheat bread | healthy Indian brown bread | homemade brown bread with 100% whole wheat flour | with 30 amazing images. We have made this incredibly tasty homemade brown bread with 100% whole wheat flour which is actually lower in calories than regular whole wheat brown bread recipe. We have reduced the amount of sugar and olive oil used in the low calorie brown bread. Who can resist a slice of fresh warm homemade brown bread spattered with some healthy butter! With minimal ingredients and a very easy method, this Brown Bread recipe is a sure-shot way to make tasty, low calorie whole wheat bread at home. If you wish to make low calorie whole wheat bread the first thing to do is learn how to handle the yeast – the temperature of the water is very important to activate the yeast. If the water is too hot or too cold, the yeast-water mixture will not froth at all, and you are unlikely to get soft and spongy healthy Indian brown bread. But, once you take care to activate your yeast with lukewarm water, then making this low calorie brown bread is a breeze. In India, packaged whole wheat bread is sadly not made with 100% whole wheat and often mixed with 25% plain flour making it a lighter and unhealthy bread. Hence it’s always better to make your low calorie brown bread at home. Nothing beats the joy of baking your own 100% whole wheat brown bread. With a mild tinge of olive oil and the comforting aroma of homemade brown bread, this recipe is sure to steal your heart. Create tasty sandwiches and toasts like Baked Corn Open Toast, Carrot and Celery Sandwich, Cottage Cheese and Dill Canapés, Mushroom Oregano Open Sandwich, Potato Tikki Sandwich with low calorie whole wheat bread. Enjoy low calorie brown bread | low calorie whole wheat bread | healthy Indian brown bread | homemade brown bread with 100% whole wheat flour with detailed step by step photos.

ladi pav | eggless ladi pav | homemade ladi pav | homemade ladi pav with 28 amazing step by step photos and video. Ladi Pav is a hearty homemade bun, which is very famous in Mumbai. This feather-soft ladi pav is best had with a spicy bhaji or vegetable curry, but you can also serve it as a sandwich lined with chutney and packed with potato vadas. Old-timers will go to the extent of preparing the yeast also at home to make Laadi Pav but this version made with instant dry yeast is more common and very effective. You will love the outcome. It is so soft and tasty, you will look forward to making ladi pav – and of course, eating it – again and again! Once the dough of the ladi pav has been shaped and put in the tray, make sure it has proved (that means doubled in size) very well. That's the key to make a perfect eggless ladi pav. Make sure you butter or oil the ladi pav once its immediately out of the oven to ensure it stays soft and does not dry up. Popular recipes served with ladi pav are Vada Pav, Dabeli, Kaanda Bhajji Pav, Misal and Pav Bhaji.

rusk recipe | Indian milk rusk | homemade cake rusk | sweet tea rusk | with 28 amazing images. rusk recipe | Indian milk rusk | homemade cake rusk | sweet tea rusk is a crunchy biscuit enjoyed by dipping in hot masala chai. Learn how to make Indian milk rusk. To make rusk, combine the yeast, sugar and 2 tbsp of warm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes. Combine all the remaining ingredients in a deep bowl and mix well along with the yeast-sugar mixture and knead into a soft dough using enough water. Cover it with a damp muslin cloth and keep aside in a warm place for 1 hour. Knead the dough again and put the dough into a greased rectangle aluminium tin of 250 mm. (10”) x 150 mm. (6”) and press well. Cover it with a damp muslin cloth and keep aside in a warm place for 30 minutes. Bake in a pre-heated oven at 180°c (360°f) for 30 minutes. Cool it slightly, cut it vertically into 2 halves and then cut it horizontally into total 30 equal slices using a sharp knife. Place all the slices in a baking tray and bake them in a pre-heated oven at 180°c (360°f) for 30 minutes, while turning it once in 15 minutes. Cool them completely and serve or store them in an airtight container. Use as required. For many, especially the elders, tea-time is incomplete without rusk! Rusk is an indigenous tea toast that every Indian is proud of. It is basically a bread that is baked twice to make it super crisp, tasty and aromatic. Ingredients like milk, castor sugar and cardamom powder are used in the dough to give the homemade cake rusk a rich yet mild flavour that goes perfectly with a cup of hot tea or coffee. The sweet tea rusk can also be packed in kids’ tiffin boxes or served as an evening snack with a glass of milk. Have a go at other tea-time accompaniments like Methi Makai Dhebra or Crispy Masala Puri. Tips for making rusk. 1. Ensure the maida is lump free. Sieve it if necessary. 2. Use yeast from a packet which is unopened or recently opened for best texture. 3. Always bake in the middle rack of the oven to ensure uniform baking. 4. We suggest you cool the cake for at least for an hour, the first 15 minutes can be in the tin and the remaining time can be on the rack. If the cake is not well cooled, it might turn crumbly. 5. When slicing the bread make sure the slices are not too thick, otherwise the rusk will remain soft inside and you will not get the perfect crispness. 6. Remember to turn the rusk while baking to ensure uniform baking on both the sides. Enjoy rusk recipe | Indian milk rusk | homemade cake rusk | sweet tea rusk | with step by step photos.

hot dog roll recipe | vegetarian Indian style hot dog buns | soft fluffy hot dog rolls | easy hot dog bun Indian snack | with 27 amazing images. hot dog roll recipe | vegetarian Indian style hot dog buns | soft fluffy hot dog rolls | easy hot dog bun Indian snack is a basic recipe for making delicious stuffed hot dog rolls. Learn how to make homemade hot dog buns. To make hot dog roll, combine the warm milk, 2 tbsp warm water, sugar and yeast in a deep bowl, mix well and keep aside for 10 minutes. Combine the oil and the butter in a bowl, mix well and keep aside. Combine the plain flour, baking powder, yeast-milk mixture and salt, mix well and knead into a soft dough using approx. 1 cup of warm water. Add the oil-butter mixture, knead again for 5 to 8 minutes by stretching the dough and folding it back till it is smooth and elastic. Transfer the dough in a greased bowl, cover it with a damp muslin cloth and keep aside for 1 hour in a warm place. Transfer the dough to a floured board and knead again for 5 minutes by using a little plain flour by stretching it and folding it back till smooth. Divide the dough into 8 equal portions. Take a portion of the dough and roll it into an oval of 212½ mm. (8½”) size by using a little plain flour for rolling. Roll from one end to another end and tuck both the openings inwards and seal it. Repeat steps 9 and 10 to shape 7 more bread rolls. Place all the bread rolls on a greased baking tray at regular intervals and cover it again with a damp muslin cloth and keep them aside in a warm place for 30 minutes. Remove the muslin cloth and brush it with milk evenly all over them and bake in a pre-heated oven at 200°c (400°f) for 20 minutes. Once baked, brush all the hot dog rolls with butter. Cool completely and use as required. As good as store-bought ones, these vegetarian Indian style hot dog buns have a nice texture and authentic taste. They will stay fresh for two days if stored in an airtight container at room temperature. The art of making soft fluffy hot dog roll is in making the perfect dough, stretching and folding it correctly and finally resting it for the required time. This recipe will take you through all the steps in detail and introduce you to a touch of tongue-tickling taste and rich texture. The easy hot dog bun Indian snack is a handy bread to have at home, because it lends itself to the preparation of mouth-watering recipes. You can use it to make yummy Stuffed Hot Dog Rolls or Schezuan Fries Hot Dog Sandwich . You can also use it instead of exotic breads to make the popular Italian snack Panini like caramelized onions and cheese panini. Tips for hot dog roll. 1. Remember to use warm water, so the yeast is perfectly activated. 2. The dough of these buns has to be soft and it has to be kneaded with warm water too. 3. You will find that the dough is sticky, but you have to keep stretching and folding till it turns smooth. 4. Prefer to bake them in the middle rack of the oven, so they brown evenly. Enjoy hot dog roll recipe | vegetarian Indian style hot dog buns | soft fluffy hot dog rolls | easy hot dog bun Indian snack | with step by step photos.

appam recipe | appam Kerala Recipe | South Indian appam with yeast | with 35 amazing images. appam, a South Indian delicacy, is a thin, bowl-shaped pancake boasting a unique textural contrast. Its crisp, lacy edges give way to a soft and fluffy center, creating a delightful experience with every bite. Made with fermented rice flour and coconut milk, appam boasts a subtle sweet and nutty flavor that compliments savory dishes perfectly. The addition of spices like cardamom can add a touch of warmth, while the naturally gluten-free nature of appam makes it a versatile option for various dietary needs. Whether enjoyed plain or with chutneys, vegetables, or even an egg, appam offers a delicious and satisfying journey for your taste buds. appam has various names depending on the region in India and Sri Lanka where it is made. Here are some of the most common alternatives: India: • Kerala: • Unniappam (small appam) • Neyyappam (appam cooked in ghee) • Kuzhappam (cooked in a kuzhi or cavity) • Ganapathi appam • Koottappam (a pile of appams) • Tamil Nadu : • Kuzhi paniyaram • Karnataka : • Appe • Kajjaya (in Coorg region) • Konkani community (Karnataka): • Mulik (made with semolina, jackfruit or banana) • Sri Lanka : • Aappa These names might have slight variations in pronunciation based on local dialects. Additionally, some regional variations of appam might have specific names depending on the ingredients or cooking methods used. Main ingredients of appam. In a mixer put 2 cups of uncooked rice (chawal), soaked for 4 to 5 hours and drained. Rice flour forms the base of appam batter, providing structure and body to the thin pancake. The starch in the rice flour helps the batter hold its shape and allows for the characteristic bowl-like shape of appam to form during cooking. Add 1 cup coconut milk (nariyal ka doodh). Coconut milk is naturally rich in fats, which contribute to a soft and fluffy texture in the appam batter. This creates a pleasing contrast to the crispy exterior formed during cooking. Appam batter traditionally avoids gluten-containing flours like wheat. Coconut milk provides a binding agent, allowing the batter to hold its shape and rise while remaining gluten-free. Pro tips for appam. 1. To make yeast mixture in a bowl put 1/2 tsp instant dry yeast. Instant dry yeast is generally more readily available in stores compared to toddy (palm wine), which was traditionally used as a leavening agent in appam. This makes it a convenient option for home cooks. Instant dry yeast has a longer shelf life compared to fresh toddy, which needs to be used within a short period. Instant dry yeast performs well across a wider range of temperatures, which can be helpful in regions with cooler climates where toddy fermentation might be less efficient. 2. Add ½ cup of warm water. Warm water, ideally between 100°F and 110°F (37°C and 43°C), is added to dry yeast in making appam. Appam batter often includes sugar, toddy (palm wine), or other ingredients. Warm water can help dissolve these components more efficiently, leading to a smoother batter and better distribution of flavors. Serve appam with milagai podi powder, coconut chutney , sambar and coconut stew. Enjoy appam recipe | appam Kerala Recipe | South Indian appam with yeast | with step by step photos.

pizza base without oven recipe | Indian style pizza base on tawa | how to make pizza base without oven | with 8 amazing images. easy homemade pizza base without oven is a boon for millions of Indian's who don’t have an oven at home. Learn how to make easy Indian style pizza base on tawa. Our Indian style pizza base is made from easily available ingredients like maida, instant dry yeast, olive oil and sugar. To make pizza base without oven, combine 2 tbsp of lukewarm water and dry yeast in a small bowl and mix well. Cover with a lid and keep aside for 5 minutes. Combine the plain flour, yeast-sugar mixture, olive oil and salt in a deep bowl and knead into a soft dough using enough water. Cover the dough with a damp muslin cloth and keep aside for 1 hour. Press the dough lightly to remove the air and divide the dough into 3 equal portions. Roll each portion into a 175 mm. (7”) diameter circle with the help of plain flour and prick each circle evenly using a fork. Heat a non-stick tava (griddle) and put the rolled circle over it, the pricked side facing upwards. Cover it with a lid and cook on a medium flame for 2 to 3 minutes. Turnover and again cover it with a lid and cook on a medium flame for 2 minutes. Use as required. Have you been thinking that you cannot make a pizza at home because you don’t have an oven? Well, you can – and our idea is not as silly as borrowing an oven from somebody. You can make pizza base on tawa. Cooking the rolled pizza dough covered on a tava makes it as good as the original, oven-baked one. It’s the same ingredients, mixed in the same proportions and kneaded also the same way. Just the pizza base is cooked without oven. Load easy homemade pizza base without oven with your favourite sauces and toppings, and you are all set to enjoy an awesome pizza right away. You can use this base and make pizzas like Baby Corn and Sweet Corn Pizza in A Pan or Pizza in A Pan. Tips for pizza base without oven. 1. Ensure the maida is free of lumps. 2. The packet of instant dry yeast should have been opened recently. If it is too old the dough might not rise well. 3. At step 6, while rolling a portion of the dough, keep the other 2 portions covered with damp muslin cloth so that they do not dry up. Enjoy pizza base without oven recipe | Indian style pizza base on tawa | how to make pizza base without oven | easy homemade pizza base without oven | with step by step photos and video below.

buckwheat and quinoa bread recipe | gluten free buckwheat quinoa loaf | quinoa and flax seed gluten free bread | Indian style buckwheat sandwich bread | with 23 amazing images. buckwheat and quinoa bread recipe | gluten free buckwheat quinoa loaf | quinoa and flax seed gluten free bread | Indian style buckwheat sandwich bread is a bread made without wheat flour or maida. Learn how to make gluten free buckwheat quinoa loaf. To make buckwheat and quinoa bread, combine the flaxseed powder and ½ cup of warm water in a deep bowl and mix well with a whisk for 2 minutes. Keep aside. Combine the yeast, sugar and 2 tbsp of warm water in a small bowl and mix well. Cover with a lid and keep aside for 10 minutes. Combine the buckwheat flour, quinoa flour, rice flour, cornflour, arrowroot flour, flaxseed-water mixture, yeast-sugar mixture and salt in a deep bowl and knead it into soft dough using enough warm water. Place the dough in a greased bread tin of 175 mm. X 25 mm (7" x 3") tin sprinkle the flaxseeds and buckwheat evenly over it. Cover the tin with a damp muslin cloth and keep it aside for 45 minutes. Bake it in a pre-heated at 180°c (360°f) for 45 minutes. Cool it slightly, demould using a butter knife and cut it into slices using a sharp bread knife. Serve immediately or store in an air-tight container and use as required. A combo of interesting flours goes into this hearty and satiating loaf! The buckwheat sandwich bread is a healthy, gluten-free and multi-grain bread with a nice crust and dense mealy texture that’s wonderful to bite into. Though this recipe makes use of small quantities of rice flour and cornflour, but yet it is a healthier version than white bread made with maida. This bread has a good amount of fibre which white bread usually lacks. The dough is a bit sticky but work on it deftly and you will end up with an awesome loaf. You can toast the quinoa and flax seed gluten free bread on a tava and serve it with butter, peanut butter or your favourite spread. This gluten free buckwheat quinoa loaf lasts in the fridge in an airtight container for 4 days. You can also try your hand at making other breads like the Multigrain Bread or Almond Flax Bread with Eggs. Tips for buckwheat and quinoa bread. 1. Ensure that the yeast is from a packet which is unopened or recently opened to get the best fluffy bread. 2. While the yeast is kept aside for activation, do not stir it at all. That can disturb the activation of yeast. 3. Note that the time for the dough to rise varies with season and temperature. During summer the dough might rise within 25 minutes and during winter, it may take even an hour. Enjoy buckwheat and quinoa bread recipe | gluten free buckwheat quinoa loaf | quinoa and flax seed gluten free bread | Indian style buckwheat sandwich bread | with step by step photos.

whole wheat ladi pav recipe | eggless ladi pav recipe | homemade Indian ladi pav | whole wheat Ladi Pav is one of the most famous indigenous breads of India, especially as part of its street food repertoire mainly in Mumbai. So famous is whole wheat Ladi Pav in Mumbai that it’s sold all over the city. Early morning you can bread sellers on their cycle delivering Ladi Pav across the city. whole wheat ladi pav is used also with khari biscuit and tea as a morning snack in Mumbai. Made with a dough of whole wheat flour enhanced with yeast, these breads have a special texture and rich taste, which make it a perfect match for spicy subzis and potato bhaji. We have used a quarter cup of plain flour to the eggless dough to give the eggless ladi pav a little elasticity. Use this awesome whole wheat ladi pav to make delicious recipes like Vada Pav and Pav Bhaji. I love to have my whole wheat ladi pav with some spicy curry like aloo matar. Learn to make whole wheat ladi pav recipe | eggless ladi pav recipe | homemade Indian ladi pav | with step by step photos below.

four cheese pizza recipe | Indian style four cheese pizza | mozzarella cheddar processed cheese pizza | four cheese pizza Domino's style | with 25 amazing images. homemade four cheese pizza has a tantalising flavour and aroma of 4 different types of cheese. Learn how to make four cheese pizza Domino's style. This four cheese Margherita pizza poses stiff competition to popular store-bought variants like ‘cheese burst’ and ‘cheese overload’. This pizza is made from the ground up – we are going to make everything from the dough to the base and the toppings ourselves – and that is what gives it a totally fabulous texture and flavour. To make four cheese pizza, combine the yeast, sugar and 2 tbsp of warm water in a bowl, mix well and cover with a lid and keep aside for 10 minutes. Combine the plain flour, yeast-sugar mixture, 1 tsp of olive oil and salt in a deep bowl and knead into a soft dough using enough water. Cover the dough with a damp muslin cloth and keep aside for 1 hour. Press the dough lightly to remove the air, add the remaining 1/2 tsp of olive oil and knead again. Divide the dough into 2 equal portions. Roll a portion of the dough into a 200 mm. (8”) diameter circle using a little plain flour for rolling. Spread 3 tbsp of cheese spread evenly over it. Fold the sides of the rolled dough inwards by 1/2" and press it lightly. Sprinkle 1/4 cup of mozzarella cheese, 1/4 cup of yellow cheddar cheese and 1/4 cup of processed cheese evenly over it. Place 4 tomato slices, 1 tbsp of basil and finally sprinkle 1/2 tsp dried mixed herbs and 1 tsp of chilli flakes evenly over it. Bake in a pre-heated oven at 200°c (400°f) for 15 minutes. Repeat steps 6 to 11 to make 1 more pizza. Drizzle olive oil evenly over each pizza and serve immediately. Herby seasonings add a lot of punch to this cheesy pizza, which is topped with four delectable varieties of cheese and tomatoes to make mozzarella cheddar processed cheese pizza. To enhance your pizza meal pair it with a glass of your favourite beverage. Tips for four cheese pizza. 1. You can replace one of the varieties of cheese with other varieties like brie, ricotta or parmesan cheese too. An abundance of cheese also means that this pizza must be enjoyed as soon as it is baked, before the cheese gets chewy, so be ready with your fork and knife! Enjoy four cheese pizza recipe | Indian style four cheese pizza | mozzarella cheddar processed cheese pizza | four cheese pizza Domino's style | with step by step photos and video below.

Bread is one of the first snacks we think of on a busy day – or even otherwise! However, those with high blood pressure have to refrain from having bread because of the fear of refined flour and too much salt. Here is a healthier option with a restricted amount of salt and a combination of wholesome flours and seeds. While the mix of flours makes the Low-Salt High-Fibre Multi-Grain Bread a treasure trove of B-vitamins, the use of flax and other seeds adds to the fibre content. Despite being nutritious, we suggest you only have this bread occasionally, and not more than two slices per serving. You can also try other snacks like the Mini Carrot and Cabbage Buckwheat Pancake and Seviyan Upma .

Kulcha is one of the most popular breads in Northern India, just like naans, rotis and parathas. Made with a dough of whole wheat flour, yeast and curds, these Kulchas have a unique texture and mouth-feel. Follow the instructions in the recipe consistently to ensure that the yeast gets activated well and the dough rises nicely. It is also important to cook the Kulchas on an open flame after cooking on a tava in order to get the proper texture. The nigella seeds that are sprinkled on the Kulcha also get toasted wonderfully when cooked on an open flame and give the Kulcha an instant aroma boost. The Kulcha experience would be incomplete without a brushing of butter, so make sure you do that! Serve them hot off the tava along with the a delicious Punjabi Subzi of your choice .

French baguette recipe | homemade French bread | classic baguette | how to make easy French Baguette at home | with 28 amazing images. French baguette recipe | homemade French bread | classic baguette | how to make easy French Baguette at home is one of the most popular types of French bread. Learn how to make easy French Baguette at home. To make French baguette, combine the yeast and 2 tbsp of warm water in a small bowl and mix well. Cover with a lid and keep aside for 10 minutes. Combine the plain flour, salt and yeast mixture in a deep bowl, mix well and knead into a loose sticky dough using enough warm water. Transfer the dough into a greased deep bowl, cover it with a damp muslin cloth and keep aside in a warm place for 45 minutes. Dust your fingers with little plain flour, scrape the sides of the bowl so as to loosen the dough. Pull the dough and fold it over it, repeat it at least for 5 to 6 times. Cover the dough again with a damp muslin cloth and keep aside in a warm place for 2 hours. Put the dough onto a dusted board, do not knead it. Pull and fold again for 3 to 4 times. Divide the dough into 2 equal portions using a sharp knife. Take a portion of the dough, pat it to form a rectangle. Roll the dough to make a 300 mm. (12”) long cylindrical roll and pinch the edges and the sides all over to seal it properly. Repeat steps 8 and 9 with one more portion. Place both the rolled cylindrical rolls into a dusted baking tray, cover it with a damp muslin cloth and keep aside for 1 hour. Remove the damp muslin cloth and make 2 to 3 light incisions using a sharp knife over each rolled dough at regular intervals. Keep aside. Place an aluminium bowl filled with water in the lower shelf of the oven heat at 250°c (500°f) for 15 minutes. Place the baking tray with the slit rolls in the middle shelf of the oven and bake them at 250°C (500°F) for 25 to 30 minutes. Do not remove the aluminium bowl filled with water at this stage. While the bread rolls are being baked, brush little water over each roll twice after every 10 minutes, till they turn dark brown in colour and harden from the top. Remove them from the baking tray and allow them to cool completely. Slice it and serve or store in an air-tight container and use as required. A classic baguette has a longish shape and a crisp crust – a texture that most of us get attracted and love to indulge into. Though the ingredients used to make this French bread are minimum, what’s important is the spot-on proportion of these ingredients. Though homemade French bread might sound a bit complicated when you read the recipe but if you follow the instructions properly, you will end up with a totally fabulous, completely irresistible baguette! Once you mastered making easy French Baguette at home, it is used to make a lot of starters and snacks like Avocado and Cherry Tomato Crostini and Burrata Cheese and Garlic Crostini. Also try other recipes like the Roasted Garlic Crostini or Cheesy Garlic Pull Apart French Bread. Tips for French baguette. 1. Follow proofing time and method as mentioned at each step. This is important to get the perfect texture and taste of the French bread. 2. Also do not forget to use a damp muslin cloth each time, to avoid the bread dough from drying. 3. Once the dough has been kneaded and set aside to proof, you do not knead it again. You only have to fold it. 4. At step 12, make sure the incisions are made only lightly and not deeply. Baguette stays fresh for two days when stored in an airtight container. Enjoy French baguette recipe | homemade French bread | classic baguette | how to make easy French Baguette at home | with step by step photos.

whole wheat naan recipe | whole wheat naan on tava | whole wheat naan using instant dry yeast | healthy whole wheat naan | with 35 amazing images. whole wheat naan is a delightfully soft and fluffy healthy Indian flatbread traditionally cooked in a tandoor oven. This whole wheat naan recipe skips the tandoor and uses a tava and open flame for a delicious homemade version. To make whole wheat naan, combine the yeast, sugar and 1/4 cup of lukewarm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes. Combine the whole wheat flour, salt and yeast-sugar mixture in a deep bowl, mix well and knead into a soft dough, gradually adding enough warm water. Cover the dough with a wet muslin cloth and keep aside for 20 minutes. Knead the dough lightly to remove the air. Divide the dough into 6 equal portions and roll out each portion of the dough into an oblong of 125 mm. (5") using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and place the naan over it. Cook it on one side till it puffs slightly and then turn it over. Cook it on the other side till it puffs a little and then roast it on an open high flame till golden brown spots appear on both the sides. Brush each naan with ½ tsp melted butter. Serve whole wheat naan immediately. For a healthier naan option, choose whole wheat naan – it's a nutritious upgrade compared to butter naan with plain flour. Main ingredients for whole wheat naan. To make the yeast sugar mixture for whole wheat naan recipe | garlic naan | in a bowl put 1 tsp instant dry yeast. Instant dry yeast is less susceptible to temperature variations and has a longer shelf life than active dry yeast. This consistency makes it easier to achieve reliable fermentation, especially when using whole wheat flour, which can sometimes be unpredictable due to its higher fibre content. In a bowl put 1 cup whole wheat flour (gehun ka atta). Whole wheat flour has a naturally nutty and slightly earthy taste that adds depth and complexity to the naan, different from the neutral flavor of maida. Naan made with whole wheat flour tends to be chewier and denser compared to the softer texture of traditional naan. This chewier texture can be appealing to some, offering a more satisfying bite. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Pro tips for whole wheat naan. 1. Add 1 tsp sugar. Sugar has multiple roles in naan making. One being it acts as a food for yeast and helps in creating carbon dioxide and alcohol. Sugar also enhances the flavour of the Indian bread. 2. Gradually add enough warm water to make a soft dough. We added 1/4 cup warm water plus 2 tablespoons of water. Warm water activates the gluten in the whole wheat flour, allowing it to form strong, elastic gluten strands. These strands trap air bubbles during kneading and fermentation, resulting in a light and fluffy naan. Cold water wouldn't activate gluten as effectively, leading to a denser, tougher bread. 3. Knead into a soft dough. Unlike maida, whole wheat flour has less gluten, a protein that provides elasticity and structure. This makes whole wheat dough stiffer and less elastic than all-purpose dough. A soft dough ensures enough gluten development to stretch the dough thinly without tearing, which is essential for the characteristic puffy shape of naan. A soft dough allows for even distribution of heat within the naan during cooking. This prevents uneven charring or undercooked areas, ensuring proper cooking throughout. 4. Cover the dough with a wet muslin cloth and keep aside for 20 minutes. Whole wheat flour absorbs more water than refined flour, and the wet cloth helps ensure the dough remains moist throughout the resting period. This prevents it from drying out and becoming crumbly or difficult to work with. See our step by step recipe on how to make whole wheat garlic naan from whole wheat naan. whole wheat naan is best served with dal makhani, dal fry or dal tadka. Enjoywhole wheat naan recipe | whole wheat naan on tava | whole wheat naan using instant dry yeast | healthy whole wheat naan | with step by step photos.