Enjoy the soft flaky crust and butter-y inside of homemade naan bread in a healthier version made with whole wheat flour!

Homemade Naan Bread

In case your wondering, I woke up super late on Saturday morning batting my eyes at the brightness why there wasn’t a Saturday post. Oops.

But, I’d like to just say that this naan bread rocked my entire weekend. Soft, warm, fluffy, pull apart bread that was so well seasoned. Can I get a whopping yes for Naan Bread?!

Homemade Naan Bread

I buy naan bread all of the time. Indian food and my family? Check. Several flavours of naan bread? Check. Naan bread finishing before the entire meal? Check. That’s because it’s insanely delicious. So when I realised that I could make this at home, in a pretty short time period and eat it super fresh AND seasoned how I want, I put down the laptop and ran, not walked, ran to the kitchen to experiment.

Naan Bread

I love that the whole wheat flour makes this a little bit chewier than normal but also makes it so much softer. The burned parts are so reminiscent of store-bought naan bread that and are my favourite part. My favourite flavour is cheese naan bread, so I sprinkled some grated parmesan cheese and added all my favourite flavours of garlic, salt and pepper into each naan bread, then sprinkled extra garlic and cheese on top with a bit of coriander (I used parsley for some of them). I love how seasoned these were and how well they held seasonings.

This plus homemade butter chicken is the making of a very delicious Indian dinner. Something I really need to put on regular rotation.

Homemade Naan Bread

Whole Wheat Homemade Naan Bread

by: Jessica in the Kitchen
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings 6 servings
Keyword Vegetarian
Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon nutritional yeast optional
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup warm milk
  • 1/2 cup greek yogurt
  • 1 1/2 tablespoons coconut oil
  • 1 teaspoon parmesan cheese for sprinkling optional
  • cilantro parsley for topping
Instructions

Instructions

  • In a bowl, add both flours, brown sugar, baking powder, nutritional yeast, garlic powder, salt and pepper. Whisk the ingredients together.
  • Create a well in the centre of the flour. Slowly the warm milk and yogurt to the dry ingredients, and then mix together with a spatula until just incorporated.
  • Flour your hands and knead the dough for about 5 minutes. The dough will be sticky. Cover the bowl with a plastic wrap and let it sit for 30 minutes on the counter. This will allow the dough to rest and become manageable before making the naan.
  • Divide the dough into 6-8 balls (the smaller balls will puff up more) and roll into a circle. Press the dough down with your palm, then roll into a slightly oblong shape on a floured surface using a rolling pin. It should measure about 6-8 inches.
  • Over medium-high heat, heat a cast iron skillet or a regular large skillet. Brush both sides of the naan with the coconut oil and here you can add even more seasonings on the outside of the naan.
  • Add a teaspoon each per naan of coconut oil into the hot skillet, and add the naan. Cover with a lid and bake for about 30 seconds to 1 minute, until you see bubbles starting to form. They will puff up a little bit, but the indicator is the slightly darkened spots (you don't want everything to burn).
  • Turn the naan over and cook for another 30 seconds to 1 minute on the other side, looking again for the slightly darkened spots. Sprinkle with vegan parmesan cheese, cilantro or parsley. Place on a wire rack to let the naan cool. Continue with the other naan breads until finished.
NOTES
MAKE IT VEGAN
  1. I have substituted cold coconut cream for the greek yogurt and the milk for almond milk to make this recipe vegan. If using the cold coconut cream, add up to 2 tablespoons more almond milk. You can also use vegan parmesan cheese for the sprinkling.
by Jessica

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83 comments

  1. Sheila says:

    Hi these look amazing. i would like to make them tomorrow. how much warm milk is it please, it has a ? instead of the ammount. cant wait to try them 🙂

    • Jessica says:

      Hi Sheila!

      Sorry about that, I’ve had some technical issues with recipes. It should be ⅓ cup. That should also say active yeast NOT nutritional yeast. I’ve fixed both! I hope you enjoy!

      • Sheila says:

        fabulous thanks, am making them for my indian dinner party tomorrow x

        • Jessica says:

          Hi Sheila,

          Great! It seems I still had a few issues (so sorry about that!) So I’ve updated the recipe one last time! Good luck!

  2. joy says:

    Is it possible to list the carbs, protein, fat, sugar, etc?

    • Jessica says:

      Hi Joy,

      161 calories in each, 27.2 g in carbs, 5.4 g protein, 3.5 g fat and 2.0 g sugar. Hope that helps!

  3. Kaylee says:

    Are there alternatives to the Greek yogurt??

    • Jessica says:

      Hi Kaylee,

      You could always use vegan yogurt. I’m not sure coconut cream would stand up.

  4. Ims says:

    This was delicious – before brushing on the olive oil to put it in the pan I sprinkled some garlic salt over it and it was just absolutely wonderful. Thanks! X

    • Jessica says:

      You’re SO welcome!! Thanks so much for letting me know. LOVE the garlic salt idea!

  5. Ims says:

    Hi Jessica,

    I love this recipe, I make it about once a week and it doesn’t even seem to be enough. This recipe speaks to my soul. The only thing I struggle with is that the actual cooking is quite labour intensive – I was wondering if you had ever tried making them in the oven, and how that turned out?

    Thanks!

    Ims

    • Ims says:

      Ok hi I just realised my comment ended up right under my other comment from the first time I made it and now it looks like I have dementia and forgot I posted that first comment. Whoops… I swear I’m not crazy, I just love naan. 🙂

      • Jessica says:

        Hey Ims,

        Haha no you don’t seem crazy at all!! I’m SO glad you’ve been enjoying this recipe so often and thank you so much for sharing! I have never tried making this in the oven but I plan to make a video for this post soon and I will try it out then and let you know.

  6. Bob Johnson says:

    NOM NOM to this NAAAAAAAAN.. YUM YUM in the INDIAN TUM TUM

  7. Adelle John says:

    Madethis with some CurriedCoconut andsplit pea soup. Was wonderful. Thakns. This recipe is really quite simple tomake. Fast and easy, turned out great too.

  8. Reem Ramadan says:

    Thanks for the recipe, I made it today every thing is gone
    but I put garlic pieces in the top of the dough with some of parsley leaves
    and I put in two of the dough olive oil and thyme (za’atar)
    its perfect crust

  9. TerryM says:

    I made this yesterday and we loved it! I was a bit confused about the yeast – the recipe says “nutritional”, but your later comments say “active”. Like you, I tend to look at multiple recipes, then create my own custom recipe based on what sounds best. I’m an avid bread baker, so I opted to use active yeast and left out the baking powder (I was afraid they would be too biscuit-like). I used my own homemade whole milk yogurt and added an egg (from looking at other recipes). So it’s certainly not vegan, but we aren’t, either :). I also broiled it rather than frying, and brushed it with ghee when it came out of the oven. It was so delicious! Crispy outside, tender & chewy inside, and a lovely golden brown color. You can do so much with this recipe to modify seasonings and flavors. Thanks!

    • Jessica says:

      Hi Terry,

      So glad you enjoyed!! I’ll admit – this recipe is a BIT of a mess and something I intend to fix very soon! So happy you were able to decipher my original intention. I appreciate your feedback so much!

    • Barbara Miller says:

      Hi Terrym, could you please post exactly as you changed it? I am confused about the yeast options. please include baking instructions.
      thank you.

      • TerryM says:

        With apologies in advance to Jessica for hijacking her recipe :)… Here it is.

        1 cup all-purpose flour
        1 cup whole wheat flour
        2 teaspoons brown sugar
        1 tablespoon baking powder
        1 teaspoon active yeast
        1 1/2 teaspoons garlic powder
        1/2 teaspoon sea salt
        1/4 teaspoon ground black pepper
        1/3 cup warm milk
        1/2 cup greek yogurt
        1 egg, slightly beaten
        2 T ghee (basically, this is butter melted in a saucepan, then spooning out the whey (the white foamy part), so you are left more or less with clarified butter
        1 teaspoon parmesan cheese for sprinkling (optional)

        In a bowl, add both flours, brown sugar, baking powder, nutritional yeast, garlic powder, salt and pepper. Whisk the ingredients together.

        Create a well in the centre of the flour. Slowly add the warm milk, egg and yogurt to the dry ingredients, and then mix together with a spatula until just incorporated.

        Flour your hands and knead the dough for about 5 minutes. The dough will be sticky. Cover the bowl with a plastic wrap and let it sit for 30 minutes on the counter. This will allow the dough to rest and become manageable before making the naan.

        Divide the dough into 6-8 balls (the smaller balls will puff up more) and roll into a circle. Press the dough down with your palm, then roll into a slightly oblong shape on a floured surface using a rolling pin. It should measure about 6-8 inches.

        Place on baking sheet under broiler set on low. Check after 30 seconds or so (I don’t recall exactly how long I left them in, it was a while back), but I took them out while they were lightly browned, but still pliable. Brush with the ghee, and add the cheese and/or herbs (I just used the parm).

  10. Tatum says:

    Hi Jessica, I recently found your page on IG and I’m in love … thank you for sharing. I see this recipe is from a 2014 post. I was wondering since you’ve become vegan have you revamped the recipe any . Can I substitute for the brown sugar or the all purpose white flour?

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