This fresh, whole wheat naan is ready to eat in just 30 minutes!
I love Indian food. One of my favorite things to do with Indian food is dip buttery naan into the sauce. Naan is just sooo good.
I used to think that I could only get naan an at Indian restaurant. Then I found this recipe, and I was so excited, because I could have naan whenever I wanted it. Or whenever I had two hours to devote to preparing the naan AND whenever I was willing to stand by my Foreman grill as each piece of naan cooked. Which, of course, with five kids, was hardly ever 😦
Don’t get me wrong – that recipe is really really tasty, but it just requires more time and effort than I usually have.
So I developed this recipe, which is way faster and way easier than any naan recipe I’ve seen. With this recipe, all you have to do is throw the ingredients in your Kitchen Aid and then roll out the dough, cut it, and stick it in the oven. And it’s ready to eat in 30 minutes.
TIME-SAVING TIP: Now this recipe is already pretty quick and easy. But I really like to put forth as little effort as possible in cooking. One thing that used to stop me from making naan was the dread of rolling each little piece of dough out into a circle. Because naan is circular, right? And then I made the most amazing discovery. Square-shaped naan tastes exactly the same as circular naan. Who would have thought?
This makes my life easier, because instead of rolling out several small pieces of dough into small circles, I roll all of the dough into one big square and then just cut that big square into whatever shaped pieces I want (square, rectangle, triangle, rhombus, dodecahedron…)!
So now that I know how to make quick and easy naan, I cook Indian food even more often. You might enjoy eating your naan with these dishes:
I know I’ve said this before, but I love using my Kitchen Aid for bread recipes. It makes my life so easy.
Don’t have a Kitchen Aid? No worries! I use my Kitchen Aid for the kneading step, you can also do the kneading in a bread machine or by hand. Whichever way you prefer 🙂
WHOLE WHEAT FLOUR: The type you use is important!!! I have tried a lot of different whole wheat flours, and my favorite is Montana Wheat Prairie Gold flour. It’s very finely ground, which I have found is VERY important in baking. Whatever brand you use, be sure that it is finely ground flour.
100% Whole Wheat Oven-Baked Naan
3 1/2 C whole wheat flour
1 1/2 C hot water
1/4 C olive oil
1/4 C plain Greek yogurt
1 Tbsp instant yeast
1 Tbsp salt
1 Tbsp sugar
1/4 C olive oil (optional)
1 tsp garlic powder (optional)
1. Prepare a baking sheet by lining it with aluminum foil.
2. Place the baking sheet in the oven and preheat the oven to 475F.
3. Combine all ingredients except for the optional ingredients in the Kitchen Aid bowl. Using the dough hook, mix for 10 minutes (I use the #2 mixing setting). You can also do the kneading in your bread maker or by hand. (If you’re mixing by hand, combine the dry ingredients first, then add the wet ingredients, then knead.)
4. Check on the dough as it’s mixing. If it looks too dry, add water, one tablespoon at a time. If it starts looking too sticky, add flour one tablespoon at a time. You want the dough to be soft, but not so wet that it sticks to the bowl. For tips on how the dough should look, see the note below.
5. Prepare a flat surface with cooking spray or flour.
6. Roll the dough into a large square, about 1/4 inch thick. Using a butter knife, cut the dough into 8-10 smaller pieces.
7. Remove the baking sheet from the preheated oven. Spray the sheet with cooking spray, and place 4-5 dough squares onto the sheet (as many as you can fit).
8. Bake for 5-7 minutes.
9. Remove the naan from the oven, and continue cooking the remaining dough.
10. If desired, combine the optional olive oil and garlic powder in a small bowl, and brush over the hot naan. Garnish with cilantro, if desired.
For tips on how the dough should look while it is being kneaded, go here.
This recipe was adapted from here.