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Homemade Whole Wheat Garlic Naan without yeast or egg. Already I have posted Naanusing maida. This time I wanted to try with whole wheat flour/atta and it turned out well. It was so soft andremained soft for a very long time.
In almost all top notch restaurants Naan is made of maida. As Maida is not good for health, I replaced it with whole wheat flour. Again it is up to your preference, either you can use 1:1 maida and atta or can make naan with whole atta or whole maida. The method I showed here is very simple without using yeast or egg. Also, naan can be made very easily without a tandoor. A simple tawa will do this work in an awesome manner.
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Make sure to follow these steps to get soft Naans.
- Make dough in soft consistency as we make for roti.
- It should be neither too stiff nor too soft.
- The dough should rest at least for 1-2 hours.
- In between, knead dough thoroughly twice or thrice.
- The more you knead, you get softer naans.
This Naan goes well with Kadai Chicken, Paneer Butter Masala,Butter Chicken. Now let us see how to prepare this Whole Wheat Garlic Naan.
Whole Wheat Naan Recipe | without Yeast or egg on Stove Top
Soft and Delicious Whole Wheat Naan.
- CourseMain Dish
- CuisineNorth Indian
| Servings | Prep Time |
| 10-12 Naan approx | 15 minutes (exluding soaking time) |
| Servings | Prep Time | | 10-12 Naan approx | 15 minutes (exluding soaking time) | | |
| | | Whole Wheat Naan Recipe | without Yeast or egg on Stove Top Soft and Delicious Whole Wheat Naan. - CourseMain Dish
- CuisineNorth Indian
| Servings | Prep Time | | 10-12 Naan approx | 15 minutes (exluding soaking time) | | Servings | Prep Time | | 10-12 Naan approx | 15 minutes (exluding soaking time) | | | |
Ingredients
- 1.5 Cups Whole wheat flour/Atta
- 1/2 Cup Milk
- 3 tbsp Yogurt
- 1 tsp salt
- 1 tsp Sugar
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 2 tbsp oil
- 10-12 Garlic pods finely chopped
- 1/2 cup Coriander leaves finely chopped
Servings: Naan approx
Instructions
In a wide bowl, sieve and add whole wheat flour, baking powder, baking soda, salt, and sugar. Crumble all the ingredients. Add yogurt and mix well. Then add milk little by little and make a soft dough.
Add oil and knead the dough thoroughly with your fist and knuckles. Close the dough with a damp cloth or cling film and let it rest for at least 1-2 hours.
Then again knead the dough thoroughly and make smooth balls of equal size. With the above-said proportion, you can make approximately 10-12 medium size naan. Flatten and coat it in flour on both sides. Now using rolling pin, roll the dough to thin sheet. Stretch it to give the shape of a tear drop.
Now on the top add finely chopped garlic, coriander leaves and roll it again. Now gently apply water on the other side of the finally rolled dough. Meanwhile turn on the gas to medium flame and place the griddle to heat. Place the flattened dough on the griddle. The watered side should face down.
After few seconds you will notice bubbles on the naan. In this stage flip the griddle itself as shown in the picture, we must cook the naan directly on the flame and wait till it is fully cooked on this side (It takes hardly a minute to cook). Repeat the process for the remaining dough balls. Apply ghee or butter and serve.
Recipe Notes
- Always useroom temperature milk and yogurt.
- Allow the dough to rest at least for1-2 hours.
- More you knead, the dough becomes smoother and naan would be softer.
- While preparing in large quantity always cover the dough with a damp cloth to avoid dough to dry.
- Specified amount of milk is ok to knead the dough. If milk is not enough, sprinkle little warm water and knead.
Soft and Delicious Whole Wheat Garlic Naan is ready to relish.
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Comments
Lovely recipe. Tried it and got soft tasty naans. Thank you so much! Best wishes.
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FAQs
Other variations do exist which may utilise self raising flour or baking powder/baking soda. However I strongly stand by yeast when it comes to making a good quality naan. It's the best raising agent for flavour development, especially when cold proving is involved.
Do Indian restaurants use yeast in naan? ›
About Naan
In the modern days, yeast & other leavening agents have replaced the bread starter. So most restaurants either use yeast or another leavening agent like baking powder & baking soda. If you order naan in Indian restaurants you may not find the texture & flavor to be the same in every place.
Does naan traditionally have yeast? ›
Though they're flatbreads, naans traditionally get their bubbly texture from yeast (and, very traditionally, from wild yeasts). Some more modern variations, such as that in Vivek Singh's Curry, use baking powder instead, with Jaffrey also adding extra bicarbonate of soda.
Why isn't my naan bread puffing up? ›
If your heat is too low, the naan bread will dry out before bubbles start forming. The heat is too high. If your heat is too high, the underside can start burning, so you'll need to flip it before it can start puffing up and before bubbles can start forming.
Is it OK to use yeast instead of baking powder? ›
Is Yeast the Same as Baking Powder? No, absolutely not. One is a chemical leavening agent that reacts quickly to produce gas bubbles, while another is a living organism that requires time to ferment and rise.
Can you leave naan dough to rise overnight? ›
Make the dough up to the end of Step 5 – Proof 1. Then after the dough has doubled in size, put the bowl with the dough it in the fridge overnight (I've done 24 hours). Do not punch dough down or touch it – just put it in as is. The fridge stops the dough from rising any further.
Is quick rise yeast the same as rapid rise yeast? ›
There are two main types of yeast that you'll find in the grocery store—active dry yeast and instant rise yeast (sometimes labeled as quick-rise yeast, fast-acting yeast, rapid-rise yeast, or even bread machine yeast). Active dry yeast is used in the majority of recipes.
Do restaurants use egg in naan? ›
In many traditional recipes, naan bread does not contain eggs. However, there are variations of naan where eggs might be added to the dough. Whether eggs are added to naan largely depends on the specific recipe used by the restaurant and regional preferences.
Why use yogurt in naan bread? ›
Yogurt: Plain Greek yogurt holds the naan dough together and ensures a tender texture. Make sure you get authentic Greek yogurt and not Greek-style yogurt.
Why is my naan dough so sticky? ›
Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making. Over proofing or fermenting the dough can also result in the gluten structure weakening causing sticky dough.
Naan bread is soft, fluffy, and chewy, whereas pita bread is denser with a slightly crispy texture on the outside. Naan bread also has a buttery flavor due to the ghee and buttermilk in the dough, which adds an extra dimension of flavor compared to pita bread's more neutral taste.
Why do you sprinkle water on naan bread? ›
you put it on naans to keep them soft.
How to make naan puff up? ›
Heat a frying pan as hot as you can on the hob (you need to use a frying pan that can go under the grill). Once hot, place a rolled naan onto the pan and count to 20 seconds. Now place the pan under the grill and wait for the naan to puff up and cook. This will take between 30 seconds and 1 minute.
How do you make naan dough rise faster? ›
Set the bowl of dough in the microwave and shut the door.
Leave the glass of water in the microwave with the dough. The glass of water and the heat from the microwave will create a warm, moist environment that will help the dough rise faster.
Why is my naan not fluffy? ›
If you don't see the dough puffing up, you should turn up the heat under the griddle. Take the naan with thongs and turn on an adjacent gas burner. Flip the naan on top of this gas burner and leave until it's nicely charred.
Can we use baking powder instead of baking soda in naan? ›
So anyway – this naan bread doesn't use yeast – it uses baking powder and soda. I've made versions with both yeast and baking powder and I really love both. You're still going to let this one rise for a while, so don't get TOO excited. It only helps with the flavor.
Does yeast rise more than baking powder? ›
Once reactivated, yeast begins feeding on the sugars in flour, and releases the carbon dioxide that makes bread rise (although at a much slower rate than baking powder or soda). Yeast also adds many of the distinctive flavors and aromas we associate with bread.
