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Whole Wheat Naan

Whole Wheat Naan

Naan is a gateway bread. It is extremely forgiving in terms of technique (if you under mix or over proof the dough it will survive) and you don’t have to do any fancy shaping a la baguette. But what I love most about naan is that you can have the dough in the fridge and within 10 minutes you can have a hot, fluffy on the inside, slightly crispy on the outside and oh so frickin delicious addition to your weeknight dinner. This is true whether that dinner is for one or ten. I am almost never without this Whole Wheat Naan dough in my fridge and I think if you just give it a chance you wont be either. It is a game changer. Do I need to sell further? No? Ok good. Use the pictures below to help guide you through the recipe but don’t over think this, just do it. NOW.

Hopefully you have as adorable a sous chef to make this even more rewarding and fun!!

Whole Wheat Naan

whole wheat naan part 1 : MIXING

Whole Wheat Naan

Let your mixer do the work but keep an eye on the texture in the beginning. You want it to come together into a ball but it should still feel soft so stop the mixer and get your hands in there. Again don’t over think it – like what does soft mean? Just use your instinct and if the naan comes out a bit too chewy or a little tough know that next time it should be softer (aka have more liquid). But don’t worry, if it is a little tough on day one, the beauty of keeping it in the fridge is that it will relax and soften a bit over time.

Whole Wheat Naan

whole wheat naan part 2 : PROVING (aka RISING)

Whole Wheat Naan

Again don’t over think it. Just let it rest for around 1-2 hours and unless you live in a meat locker or a sauna 20 minutes here or there will not make a difference.

Whole Wheat Naan

whole wheat naan part 3 : DIVIDING / STORING

Whole Wheat Naan

I have what is called a quarter sheet pan that i use almost exclusively for keeping naan dough in the fridge. Press it out into an even thickness so you can easily eyeball the size piece you want to cut. AGAIN don’t over think the size – as long as you roll it to an even thickness before putting it in the pan it will cook evenly regardless of the size.

Whole Wheat Naan
Whole Wheat Naan

whole wheat naan part 4 : COOKING

Whole Wheat Naan

Make sure to cover the pan to create a bit of steam that will help the dough cook all the way through.

Whole Wheat Naan
Whole Wheat Naan

Whole Wheat Naan


  1. 2 tsp instant or active dry yeast (one packet)

  2. ½ cup warm water

  3. 2 tbl (28g) melted butter

  4. ½ cup (113g) whole milk

  5. ¾ cup (170g) plain whole-milk yogurt

  6. 1 large egg

  7. 2 cups (227g) all-purpose flour

  8. 1½ cups (177g) whole wheat flour

  9. 1 tbl kosher salt

  10. 1 tsp baking powder


  1. In the bowl of an electric mixer, whisk the yeast and warm water together just to make sure the yeast doesn't clump. Whisk in the butter, milk, yogurt and egg.

  2. Add the remaining dry ingredients and use the dough to mix.

  3. When it becomes a shaggy dough, stop the mixer and pinch a piece and if it feels stiff add a few tablespoons of water (if really stiff add up to ¼ cup at a time). If it feels soft and moist you dont need to add anything.

  4. Continue mixing on medium speed until the dough becomes a smooth ball 5-7 minutes.

  5. Cover with plastic wrap and let rise 1-2 hours, until doubled in size (if the room is super warm this will take less time than a chilly kitchen).

  6. If making all of the naan immediately, turn dough out onto a floured counter and divide into 4-6oz pieces.

  7. If you want to have fresh naan all week turn the dough out onto a small sheet pan, pressing it flat, cover with plastic wrap and put into the fridge (this will keep about 5 days, getting more and more flavorful with each day. When it starts getting to sourdoughy it is time to toss it.). Cut 4-6oz pieces as needed.

  8. Roll out the pieces of naan, using as much flour to keep it from sticking to the counter and the rolling pin. Use within the hour or again put the rolled out pieces in the fridge on floured parchment until ready to cook (no longer than a few hours at this stage).

  9. In a small cast iron or nonstick skillet heat a tablespoon of butter over med-high heat until almost smoking. Add the naan, cover and turn the heat to medium. Flip after 2-3 minutes or nicely browned on the bottom. Continue cooking another 3-4 minutes on the other side.

  10. Keep warm in a low oven or reheat a few hours later in the oven. To serve wrap in a clean kitchen towel or napkin.


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