Recipe – Whole Wheat Naan / Whole Wheat Indian Flat Bread

Aviary Photo_131555128853172925Prep Time: 2 Hours

Cook Time: 30 minutes

Serves: 6 Naans


  • Wheat Flour (aata): 2 Cups + 1 Tablespoon
  • Warm Water: 1 Cup or as required
  • Salt: 1 teaspoon
  • Sugar: 2 teaspoons
  • Active dry yeast: 1 teaspoon
  • Oil/ melted Butter: 2 tablespoons
  • Coriander Leaves: 1 tablespoon, finely chopped
  • Green chili: 1 teaspoon, finely chopped
  • Sesame seeds: 1 teaspoons


  • In a bowl, add the active yeast, salt and sugar. Add ¼ cup of warm water and mix well. Cover it for 5 minutes.
  • Take the flour, add the yeast water and mix well.
  • Using warm water knead a tight dough.
  • Add oil and knead again.
  • Cover the dough with a kitchen napkin. Keep it aside for 2 hours.
  • Remove the cover. You will see the dough has raised in size.
  • Knead the dough again and divide into 5 equal portions and roll into balls.
  • Roll each ball into 6-inch diameter circle.
  • Apply 1 teaspoon oil / butter on one side of the circle. Fold it into half-moon. Apply ½ teaspoon oil on one side of the half-moon and fold it again into half. So, a triangle is formed.
  • Sprinkle little flour and roll the triangle into a big ½ inch thick triangle.
  • Brush water in one side of the triangle.
  • Heat Tawa in high flame.
  • Place the water brushed side of the triangle on the tawa
  • Brush 1 teaspoon oil on top side of the triangle and spread some coriander leaves, green chili and sesame seeds. Press all these using a spatula, so all these get stuck in the dough.
  • Wait for 1 ½ minutes. Lower the heat to slow. Flip the naan. Apply little oil only in this side.
  • In low flame cook for 3 minutes.
  • Using a spatula or tong take the naan out of the tawa.
  • Serve hot, or, keep them in a casserole or wrap them up in a kitchen towel or napkin.
  • While serving, you may brush the naan with more oil / butter.

Cook’s Note

  • Sometimes I use 1/2 cup of curd to knead the dough instead of using active dry yeast.

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