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If you didn’t know, O is half-Pakistani, making his dad, you know, full Pakistani, which explains why I wore mendhi on my palms at our wedding and why we eat so much Indian food.
O grew up eating halwa poori with cholay for breakfast and big bowls of dal and curry for lunch and dinner. And I myself could live my entire life on rich spiced saag paneer and mushroom bhaji and chicken 65. But for O, it’s all about the journey.
The journey from the bowl to his face. The journey of the curry from the bowl to his face. The journey of the curry scooped in buttery folded naan from the bowl to his face.
There, that’s the one. The man loves bread. So I knew when I made palak paneer a little while ago, I absolutely had to accompany the dish with some homemade naan–who cares to spend $5 on the prepackaged stuff at Whole Foods? But I decided that, especially since we eat so much white-flour naan when we go out–to make it a bit more wholesome and nourishing at home. Enter.. whole wheat naan.
I searched for recipes to base mine off of for a while, but most I spied used only a small portion of whole wheat flour in relation to the white flour, which didn’t really seem totally worth it to me. If we’re going to make whole wheat naan, by Jove, the naan should be whole wheat! So I leapt off on my own and came up with a bread that’s almost entirely whole wheat. It’s a bit toothsome yet tender, full of flavor, and perfect for the scoopage of curry from the bowl to your face.
I’ve only tried this whole wheat naan recipe with regular yogurt, but I’d imagine you could sub vegan yogurt and a plant milk easily. You might want to add in just a little bit more oil to make up for the lower-fat dairy substitutes, but otherwise, all should be good.
Stay tuned for the perfect palak paneer to accompany this naan! Because in our house.. naan always comes first.
Whole Wheat Naan
Ingredients
- 2 ½ cup white whole wheat flour
- ½ cup all-purpose flour
- 1 teaspoon honey
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon sea salt
- ½ cup whole milk yogurt
- 1 teaspoon olive oil
- ½ cup milk , warmed to about 100-110ºF
- 1 1/4- ounce packet of yeast
- 1 tbsp ghee , for frying and serving
Instructions
- Sprinkle yeast over milk and set aside for about 10 minutes. In a large bowl, whisk together flours, baking powder, baking soda, and salt.
- Make a well in the center and pour in oil, honey, and yogurt. Lightly mix. Add in milk-yeast mixture and mix until dough comes together. Dough should be soft but not quite sticky.
- Knead for 7 minutes, adding a bit of flour if necessary. Set aside and allow dough to rest for 2 hours. Dough will slightly expand and become stickier.
- Divide dough into 6 equal pieces. Roll out on a well-floured surface roll out dough. Thicker naan bubbles less when cooking as compared to thinner naan.
- Heat a large cast iron skillet on medium-high heat until hot. Add a little spoon of ghee to the skillet. Place one round on the skillet and cover with lid immediately. Allow to cook for 1-2 minutes. Naan will begin to bubble. Flip naan over and cook for another minute.
- Remove from heat. Repeat until all naan dough has been cooked.
- Brush with ghee and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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I love naan!!!!!!!!!! Drool!!! I totally have to veganize naan at one point…in the meantime I will just try to eat your pictures.
Hi Cheryl,
I just found your site when a blogging friend of mine (Robyn@ Simply Fresh Dinners) posted the link to this recipe. My father is also Pakistani, and like your husband, my husband (who is of Indian descent) and I both grew up eating tons of Indian food. I love seeing your recipes for Indian food. All my recipes for Pakistani/Indian food are not real recipes – I just learned from watching my mom, grandmother and mother in-law. Your food looks absolutely delicious. And congrats on your wedding. What beautiful photos!
Indian food is certainly one of my favorite to make! There’s simply nothing like a warming bowl of curry.. mmm. My hubby still begs for halwa poori in the mornings, but that’s a little outside my pay grade.. for the morning at least! What I would give to watch over your shoulder as you made some authentic recipes.. and thank you! We thought it was the perfect day, our wedding 🙂
Cheryl, you have all my vote for making so scrumptious whole wheat naan and I also saw daal palak. now, I need to get up and cook some Indian food today!
Heck yes! Indian food is my favorite.. I wish I could make it for every single meal!
the naan looks great! Pinned! and please don’t remind me of poori chole and halwa…ahhh the most amazing breakfast ever! Missing home now 🙁
Thanks Manali! I’ve always wanted to make some for O.. but I’ve never had it authentically so I feel like I would totally not do it justice!