Whole Wheat Naan with Instant Dry Yeast
by Tarla Dalal
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.
Whole Wheat Naan with Instant Dry Yeast recipe - How to make Whole Wheat Naan with Instant Dry Yeast
Resting time: 20 minutes Preparation Time: Cooking Time: Total Time:
Makes 6 naans
For Whole Wheat Naan
1 cup whole wheat flour (gehun ka atta)
1 tsp instant dry yeast
1 tsp sugar
salt to taste
whole wheat flour (gehun ka atta) for rolling
3 tsp melted butter for brushing
For whole wheat naan
- For whole wheat naan
- 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.
like whole wheat naan
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like whole wheat naan recipe | whole wheat naan on tava | whole wheat naan using instant dry yeast | healthy whole wheat naan | then see our collection of healthy Indian flatbread recipes.
- whole wheat naan recipe with no yeast
- butter naan recipe | homemade naan | butter naan made in tava | butter naan with yeast |
what is whole wheat naan made off?
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what is whole wheat naan made off? whole wheat naan on tava is made from cheap and easily available ingredients in India such as 1 cup whole wheat flour (gehun ka atta), 3 tbsp finely chopped coriander (dhania), 3 tsp sesame seeds (til) for sprinkling, 1 tsp instant dry yeast, 1 tsp sugar, salt to taste, whole wheat flour (gehun ka atta) for rolling
3 tsp melted butter for brushing. See below image of list of ingredients for whole wheat naan.
preparing the yeast sugar mixture
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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.
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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.
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Pour ¼ cup of warm water in the bowl. Dip your finger in water to check if it’s lukewarm or not before adding. Water that's too hot can damage or kill the yeast.
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Mix well with a spoon.
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Cover it with a lid and keep aside for 10 minutes for the yeast to rise. The rising time will vary as per the climatic conditions.
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After 10 minutes, open the lid and you can see a frothy layer on top which indicates our yeast has been activated and is ready to use.
dough for whole wheat naan
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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.
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Add salt to taste. We added 1/4 tsp salt.
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Add yeast-sugar mixture.
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Gradually add enough warm water to make a soft dough. We added 1/4 cup warm water plus 2 tablespoons 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.
-
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.
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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.
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Dough after 20 minutes.
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See the texture of the dough after resting for 20 minutes.
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Knead the dough lightly to remove the air. While fermentation during the rest period creates air pockets in the dough, some pockets might grow too large. Gentle kneading helps distribute these larger pockets more evenly, resulting in a naan with a more consistent texture and fluffiness.
making whole wheat naan
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To make whole wheat naan recipe | whole wheat naan on tava | whole wheat naan using instant dry yeast | healthy whole wheat naan | divide the dough into 6 equal portions.
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Roll out each portion of the dough into an oblong of 125 mm. (5") using a little whole wheat flour for rolling.
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Heat a non-stick tava (griddle).
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Place the naan over it.
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Cook it on medium heat till one side it puffs up slightly.
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Then turn it over.
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Cook the naan on the other side the same way and keep cooking and flipping the naan till golden brown spots appear.
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Then roast it on an open flame till golden brown spots appear on both the sides.
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Brush each naan with ½ tsp melted butter.
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Serve whole wheat naan recipe | whole wheat naan on tava | whole wheat naan using instant dry yeast | healthy whole wheat naan | immediately.
how to make garlic whole wheat naan
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To make garlic whole wheat naan | garlic whole wheat naan with instant dry yeast | healthy garlic naan | make yeast sugar mixture and dough the same as whole wheat naan recipe given above.
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Divide the dough into 6 equal portions.
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Roll out each portion of the dough into an oblong of 125 mm. (5") using a little whole wheat flour for rolling.
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Apply little water evenly over the dough using a brush.
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Sprinkle ½ tbsp of coriander over the rolled dough.
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Sprinkle ½ tsp of sesame seeds evenly over rolled dough. When lightly toasted on the naan's surface, sesame seeds release a warm, toasty aroma that adds to the inviting appeal of the bread.
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Sprinkle 1/4th tsp chopped garlic.
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Again roll it lightly using a rolling pin.
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Heat a non-stick tava (griddle).
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Place the naan over the tava with the coriander-sesame seeds and garlic facing downwards.
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Cook it on one side till it puffs slightly.
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Then turn it over. Cook it on the other side on medium heat till it puffs a little.
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Then roast it on an open high flame till golden brown spots appear on both the sides, using a tong.
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Brush each naan with ½ tsp melted butter.
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Serve garlic whole wheat naan | garlic whole wheat naan with instant dry yeast | healthy garlic naan | immediately.
pro tips 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.
-
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.
-
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.
-
Gradually add enough warm water to make a soft dough. We added 1/4 cup warm water plus 2 tablespoons 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.
-
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.
-
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.
| Energy | 88 cal |
| Protein | 2.6 g |
| Carbohydrates | 16.6 g |
| Fiber | 2.5 g |
| Fat | 1.6 g |
| Cholesterol | 3.8 mg |
| Vitamin A | 48.6 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 0 mg |
| Folic Acid | 7.8 mcg |
| Calcium | 10.4 mg |
| Iron | 1.1 mg |
| Magnesium | 28.6 mg |
| Phosphorus | 77.2 mg |
| Sodium | 16.7 mg |
| Potassium | 68.6 mg |
| Zinc | 0.5 mg |
I want Nan recceipe without yeast
Whole wheat corainder and sesame seeds naan.. wow.. a great naan recipe.. using wheat flour.. the taste was too good, the sesame seeds on top gives a nice crunch to naan.. This is a must try recipe..