Whole wheat garlic naan

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This whole wheat garlic naan recipe has been long pending! Not that this is the first time I’ve made it, but it’s taken me some quite a while to pen it down here. And the reason is, I have been trying to perfect the naan without yeast recipe. Yes, my friends, these wheat flour naan are super easy to make and with everything you already have at home. And all this in about 15-20 minutes. This maybe the easiest homemade naan recipe, without yeast, that you will probably come across. Also, I have baked these flatbreads. However, you can also make them on a skillet. The how to for that is detailed in my recipe card below.

Additionally, my recipe is a 100% whole wheat flour naan recipe. While some recipes have a mix of whole wheat and refined flours as well, but mine doesn’t. To be honest, I don’t use refined flour or maida at all. I’ve given up eating it for quite a few years now. But that doesn’t hinder any of the recipes I make, either taste wise or texture wise. In fact, it makes it better! Whole wheat flour contains the bran or the outer part of the wheat grain too, unlike refined flour. And that’s the part rich in fibre and minerals, lending greater taste to the flour. Therefore, not only is my wheat flour naan recipe more wholesome, but it is tastier too! 🙂

Also see,

Ragi or finger millet rotis/chapatis

Avocado paratha (flatbread)

The dough

Since, both the husband and I love the fragrance of garlic, I’ve flavoured my naans with them. In fact, to reinforce it, I have kneaded minced garlic with the dough itself. And not just drizzled it over the top, before cooking. However, there is another reason I haven’t done that, which is to avoid getting the garlic burnt while cooking the naan. Nonetheless, if you want to leave out the garlic and make some plain naan breads you could do that, as well.

To keep my whole wheat garlic naan soft I have used yoghurt for kneading the dough. The moisture in yoghurt, works like magic in the dough to keep the breads, when finally baked, soft. Another thing that also leads to delicious, chewy breads is the resting time. I usually keep my well kneaded dough, covered with a damp cloth for about an hour. But, if you are pressed for time you could rest it even for 30 minutes. The resting time also helps develop the garlic flavour, more. Additionally, by a well kneaded dough I mean, give it at least a 10 minutes. Fold over and knead it until you can easily push it down with your index finger.

In my dough mixture I have also added a teaspoon of sugar. And that is not to sweeten the breads, but to give it a lovely golden brown colour, while baking. Nevertheless, you may leave it out, if you so wish to.

Serving suggestions

I am a huge fan of this flatbread and I can practically dip it in curries, lentil soups and even dips to devour it! They taste wonderful with Indian chicken/lamb curries and lentil preparations. And if you love them too with your curries too, it’s time you try this easy recipe out. Impress your loved ones with these delightful naan breads, brushed with some ghee/butter, over a weekend meal. Furthermore, you can use this recipe to even make some delicious naan pizzas! Simply, top up your semi-cooked naan bread with your favourite pizza toppings and bake. And this could be an amazing brunch recipe as well.

So, here goes the naan recipe and I hope you will give it a shot. Like I always say, if you do then do share your pictures with me over on Instagram. Or you could drop a line in the comment section below with your feedback, too.

Eat hearty!