Homemade Whole Wheat Naan

Homemade naan is the easiest way to get your kids involved in your kitchen. It’s also the most unfussy way to have warm bread ont he table in less than an hour.

This recipe is quick, simple, and ridiculously scrumptious. I was totally avoiding carbs until I couldn’t pry myself away from these soft rounds of warm, sweet wheat. Dunking them in yesterday’s Curried Coconut Soup? Hello, yes.

Super quick tutorial so you can see how dadblummed easy it is to make naan. You whip up a some basic dough (recipe below, of course) then toss it in whole wheat pastry flour (available in the bulk foods section of Whole Foods. It makes all the difference. Don’t scrimp and go with plain ol’ whole wheat here).

Roll a golf-ball sized piece of dough out flat.

About this flat. I aim for 1/4″ of flatness. It’s thin enough to make a lovely final product, and thick enough to easily peel itself off of your workspace after being rolled into a pancake.

Heat a skillet to medium heat, spray it with olive oil, then toss your round right into the pan. Wait for the little bubble to rise from underneath the dough. This signals you’re ready for flippage.

Flatness? Flippage? Am I writing these things?

Flipness done.

Oh gracious. It’s late. I should not blog past my bedtime lest I make up obscene words.

Sheer prettyage.

Serve it with chickpea soup and you’ve got some serious dinnerfliskin.

Gracious.

I’ve gotta get me some shuteye’n.

Print

Ingredients:

1 (.25 ounce) package active dry yeast
1 1/2 cups very warm water
2 tablespoons maple syrup
2 teaspoons salt
2-3 cups whole wheat pastry flour + and additional cup or so for kneading
nonstick olive oil cooking spray

Directions:

In a large bowl, combine the water and yeast. Whisk in the maple syrup. Allow mixture to sit for 3-5 minutes. Then, whisk in the salt, and stir in just enough flour with a wooden spoon to form a dough that follows the spoon around the bowl. Sprinkle more flour, if needed onto the dough if needed to keep it from sticking while you knead it lightly in the bowl.

Cover and set aside for 1 hour.

Head a large skillet to medium heat. Spray with nonstick olive oil cooking spray. Generously cover a clean work surface with flour, then pull the dough off in golf-ball sized pieces. Roll each piece of dough in the flour, then use a rolling pin to roll it about 1/4" in thickness. Transfer to your hot skillet, cook until golden brown (about 60-90 seconds_, then flip with a pair of tongs and allow the other side of your naan to cook until golden brown (about 60 seconds more).

Pair with Cheeky Kitchen's Curried Chickpea Soup for the ultimate comfort meal!

26 Responses to “Homemade Whole Wheat Naan”

  1. Rana says:

    I’ll make to today to go with the leftovers from yesterday’s soup! Thanks for getting it up so quickly!

  2. Skye says:

    I didn’t know it was this easy to make homemade naan. Can’t wait to try!

  3. heather b says:

    we love naan in our family (my daughter’s fave lunch in naan and hummus) so can’t wait to try!

  4. anna says:

    mmm, just gorgeous. still off gluten so i can’t partake, but i love the look of it.

  5. kimber says:

    MMMMM! That looks sooo good! (I’ve never thought about making my own! Yay! Thanks for the recipe!)

  6. Valerie says:

    You sold me! I love Naan, but have never made it. It really does look easy so I’m adding it to my menu to make. Yummmm.

  7. […] Homemade Whole-Wheat Naan – bei Cheeky Kitchen […]

  8. Miriam says:

    You cracked me up!! Flippage is totally a word :)
    In a skillet… brilliant, I can smell the naan already

  9. Miriam says:

    perhaps you can try it with Spelt flour if that agrees with you?

  10. Melanie says:

    I got your link off of pinterest and made these last night. They are soooo good! And extremely easy to make. Thanks!

  11. lynn hagerup says:

    I have been baking bread for a while now …this sounds like a keeper
    thx for sharing

  12. jenn says:

    Made this naan today and loved it! I was also a hit with the kids, too! Thanks for sharing.

  13. […] This may be my new favorite naan recipe, Bays liked them too… […]

  14. Linda Green says:

    Just made these and they are super easy and very satisfying. I made mine a little thicker cause we like things a bit doughy. Is that a word?

  15. […] First things first – the naan. We found this really basic recipe for whole wheat naan over at Cheeky Kitchen. […]

  16. […] Naan, and I thought it was a great idea and jumped on browsing some recipes.  I came across this recipe and decided to go for it! The Naan was really delicious! I would highly recommend this Naan recipe […]

  17. […] Whole Wheat Naan The whole world seems to be shunning wheat these days. But if you’re still […]

  18. […] from Cheeky Kitchen; click here for […]

  19. Christine P says:

    I’m making these right now. I needed more than 3, closer to 4, cups of flour so I sure home they turn out ok.

  20. Christine P says:

    “hope” not “home” :-/

  21. Christine P says:

    It turned out fantastic!!! I think the reason I had to use more flour is that I grind my own wheat. I used fresh ground soft white wheat. Very tasty!

  22. Chris says:

    Wow! This was really good! I have tried a few whole wheat naan recipes and have not been very satisfied. My whole family really enjoyed this recipe. I used soft white wheat freshly ground and it turned out great. We had it with Jocooks Coconut Shrimp Curry. Thank you so much for sharing this!

  23. Sang says:

    Great blog here! Also your web site loads up very fast!
    What web host are you using? Can I get your affiliate link
    to your host? I wish my web site loaded up as quickly as yours lol

  24. paper.li says:

    Hi there i am kavin, its my first time to commenting anywhere, when i read this article i thought i could also make
    comment due to this good post.

  25. Anna says:

    I really want to try this, but for some reason the recipe isn’t showing up on my computer!

  26. Maren says:

    Yummy! I didn’t put enough flour in mine, but it still worked and was really good! I just had to stretch the dough with my fingers rather than roll it, and they came out in very eccentric shapes.

Leave a Reply