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Homemade Whole Wheat Garlic Naan without yeast or egg. Already I have posted Naanusing maida. This time I wanted to try with whole wheat flour/atta and it turned out well. It was so soft andremained soft for a very long time.
In almost all top notch restaurants Naan is made of maida. As Maida is not good for health, I replaced it with whole wheat flour. Again it is up to your preference, either you can use 1:1 maida and atta or can make naan with whole atta or whole maida. The method I showed here is very simple without using yeast or egg. Also, naan can be made very easily without a tandoor. A simple tawa will do this work in an awesome manner.
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Make sure to follow these steps to get soft Naans.
- Make dough in soft consistency as we make for roti.
- It should be neither too stiff nor too soft.
- The dough should rest at least for 1-2 hours.
- In between, knead dough thoroughly twice or thrice.
- The more you knead, you get softer naans.
This Naan goes well with Kadai Chicken, Paneer Butter Masala,Butter Chicken. Now let us see how to prepare this Whole Wheat Garlic Naan.
Whole Wheat Naan Recipe | without Yeast or egg on Stove Top
Soft and Delicious Whole Wheat Naan.
- CourseMain Dish
- CuisineNorth Indian
| Servings | Prep Time |
| 10-12 Naan approx | 15 minutes (exluding soaking time) |
| Servings | Prep Time | | 10-12 Naan approx | 15 minutes (exluding soaking time) | | |
| | | Whole Wheat Naan Recipe | without Yeast or egg on Stove Top Soft and Delicious Whole Wheat Naan. - CourseMain Dish
- CuisineNorth Indian
| Servings | Prep Time | | 10-12 Naan approx | 15 minutes (exluding soaking time) | | Servings | Prep Time | | 10-12 Naan approx | 15 minutes (exluding soaking time) | | | |
Ingredients
- 1.5 Cups Whole wheat flour/Atta
- 1/2 Cup Milk
- 3 tbsp Yogurt
- 1 tsp salt
- 1 tsp Sugar
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 2 tbsp oil
- 10-12 Garlic pods finely chopped
- 1/2 cup Coriander leaves finely chopped
Servings: Naan approx
Instructions
In a wide bowl, sieve and add whole wheat flour, baking powder, baking soda, salt, and sugar. Crumble all the ingredients. Add yogurt and mix well. Then add milk little by little and make a soft dough.
Add oil and knead the dough thoroughly with your fist and knuckles. Close the dough with a damp cloth or cling film and let it rest for at least 1-2 hours.
Then again knead the dough thoroughly and make smooth balls of equal size. With the above-said proportion, you can make approximately 10-12 medium size naan. Flatten and coat it in flour on both sides. Now using rolling pin, roll the dough to thin sheet. Stretch it to give the shape of a tear drop.
Now on the top add finely chopped garlic, coriander leaves and roll it again. Now gently apply water on the other side of the finally rolled dough. Meanwhile turn on the gas to medium flame and place the griddle to heat. Place the flattened dough on the griddle. The watered side should face down.
After few seconds you will notice bubbles on the naan. In this stage flip the griddle itself as shown in the picture, we must cook the naan directly on the flame and wait till it is fully cooked on this side (It takes hardly a minute to cook). Repeat the process for the remaining dough balls. Apply ghee or butter and serve.
Recipe Notes
- Always useroom temperature milk and yogurt.
- Allow the dough to rest at least for1-2 hours.
- More you knead, the dough becomes smoother and naan would be softer.
- While preparing in large quantity always cover the dough with a damp cloth to avoid dough to dry.
- Specified amount of milk is ok to knead the dough. If milk is not enough, sprinkle little warm water and knead.
Soft and Delicious Whole Wheat Garlic Naan is ready to relish.
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Reader Interactions
Comments
Lovely recipe. Tried it and got soft tasty naans. Thank you so much! Best wishes.
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FAQs
The recipe also works with standard active / dry yeast, but we've found the naan is slightly fluffier and softer using instant yeast. Unusually, we dissolve the instant yeast in warm water then leave it to become foamy – a step usually bypassed with instant yeast, which is typically mixed straight into dough.
Do Indian restaurants use yeast in naan? ›
About Naan
In the modern days, yeast & other leavening agents have replaced the bread starter. So most restaurants either use yeast or another leavening agent like baking powder & baking soda. If you order naan in Indian restaurants you may not find the texture & flavor to be the same in every place.
Does traditional naan contain yeast? ›
Though they're flatbreads, naans traditionally get their bubbly texture from yeast (and, very traditionally, from wild yeasts). Some more modern variations, such as that in Vivek Singh's Curry, use baking powder instead, with Jaffrey also adding extra bicarbonate of soda.
Can you heat naan bread in a pan? ›
Preheat the skillet over medium heat. Add a little oil or butter to the pan, just enough to grease the bottom. Place one naan bread at a time in the pan and cook for about 30 seconds on each side, until warmed through.
Why does naan need yeast? ›
Naan is essentially a leavened flatbread, which means it contains some form of raising agent to provide its airy texture. Hence for this naan, the raising agent we will be using is yeast. Other variations do exist which may utilise self raising flour or baking powder/baking soda.
Is yeast or baking powder better for naan? ›
The baking powder-yeast dough compared to the yeast-only dough were nearly identical — similar air bubbles in the pan, similar dough texture, similar flavor — so, in the end, I stuck with yeast alone as a leaven.
Is rapid rise the same as instant yeast? ›
Instant yeast may also be marketed and sold as rapid- or quick-rise yeast. This yeast has also been milled into smaller particles so it doesn't need to be dissolved into water. In addition, enzymes and other additives are included to make the dough rise faster.
Can I eat naan during weight loss? ›
You can include naan as a part of a balanced diet when you eat it in moderation. Opt for whole wheat naan if you're looking to maximize your health benefits, and try to serve it alongside other nutritious foods. Of course, consider the full scope of your diet.
Why use yogurt in naan bread? ›
Naan has a thicker, fluffier texture because it is made with yogurt. Pita is thinner bread made with less ingredients (flour, water, salt, etc) and no yogurt. Naan is cooked in a skillet while Pita is usually baked at very high temperatures in the oven.
Does Stonefire naan have yeast? ›
INGREDIENTS: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, THIAMINE MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), WATER, BUTTERMILK (NONFAT MILK, DRY BUTTERMILK, BACTERIAL CULTURE), SOYBEAN OIL, MODIFIED WHEAT STARCH, CULTURED WHEAT FLOUR, SUGAR, SALT, GHEE ( ...
The fat keeps the dough nice and soft and prevents the naan from hardening too much during the cooking process. Another great thing about this recipe is to refrigerate the dough overnight after letting it rise. This creates a great flavor development from the yeast.
How do you know when naan is cooked? ›
Place the dough in the hot, dry skillet and cook until the surface is full of air bubbles and the bottom is browned and blistered in spots. Flip the naan and cook a few minutes more. Brush the cooked naan with melted butter, and repeat with remaining dough balls.
How do you heat naan without making it hard? ›
cover it with a lid and reheat for like 40-50 seconds... it will be as soft as before.” A user said, “Alternatively, you can put a glass of water with your naan/roti/bread in the microwave to avoid that problem. Works well enough."
What is the best type of naan bread? ›
Some of the most popular flavoured variations are plain naan, Peshwari naan, garlic and coriander naan and cheese naan. A good plain naan dough needs strong bread flour, yeast, black onion seeds, milk, and yoghurt – to give the naan that tanginess.
What are the disadvantages of naan bread? ›
As such, you should avoid filling up on naan if you're watching your saturated fat intake. Moreover, store-bought plain naan has a relatively high sodium content, accounting for around 18% of the DV. Eating too much sodium may increase blood pressure and your risk for heart disease and stroke ( 7 ).
Why isn't my naan puffing up? ›
You need a high enough heat for the baking powder to start reacting and producing gases, and also for the water content in the dough to transform into steam – both of which contribute to the puffing action and bubble formation. If your heat is too low, the naan bread will dry out before bubbles start forming.
Why is my naan not fluffy? ›
If you don't see the dough puffing up, you should turn up the heat under the griddle. Take the naan with thongs and turn on an adjacent gas burner. Flip the naan on top of this gas burner and leave until it's nicely charred.
