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Whole Wheat Naan Bread. Soft, Amazing 100% Whole Grain Naan flatbread. Vegan Butter Naan Recipe. Soyfree Nutfree Recipe. Oilfree Option
Ever Since I posted my Vegan Naan recipe (in 2011, gosh it has been that long!), I have wanted to make a 100% whole grain version. And here it is!
Whole grain flours behave differently, absorb a lot more liquid and need some tricks to ensure that the breads are soft – not dry, airy & not dense and generally pleasing to taste. This wheat Naan recipe is slightly different from a regular Naan. It uses a sponge (a mix of some flour and wet ingredients that sit to hydrate for 25 mins). This extra hydration allows the bread dough to hold more moisture.
Do read the originalNaan post for various cooking methods and the tips below to get the best ever result with this Wheat Naan bread. Lets get breading.
Serve this Naan with thisButter Tofu(so good!), Mushroom Masala,Achari Sauce tofu/veggies, some Hemp-Tofu in Pasanda Sauce,Instant Pot Butter Chiken (Soycurls + chickpeas),Palak Tofu (Tofu in Spinach Curry),or any Indian Curries/Entrees!
More Breads from the blog
- Spinach flatbread – Palak Paratha or Spinach Tortillas. Yeast-free
- Easy Wheat Flat bread– yeast-free
- Pumpkin rosemary flatbread– Yeast-free
- Sweet Potato gluten-free flatbread. yeast-free. GF
- Herb Garlic Naan – No Yeast
- Glutenfree Naan Bread., and there are 2 more options in my Book.
Tips to make a great Whole grain Naan
- Use a wheat flour brand or type that you generally like. Some wheat flours can have a strong flavor (sometimes its because they have gone rancid and old). I prefer to use a mix of spelt and whole wheat as spelt is nuttier and more delicious flavor.
- Keep the dough on the sticky side i.e. moist. Too dry a dough means dryer bread as dough loses moisture during cooking.
- Trial and error are your best friends. Pans, Kitchens, Temperature, flours are all variables that affect whole grain baking/cooking (much more than all purpose flours). Make small breads to check how they are turning out so you can adjust by adding more moisture to the dough(spray water on the dough balls and let them sit for longer), or add more flour if too sticky, or knead the dough a bit for chewier.
- Whole grain breads loose moisture faster, so spray or brush oil or vegan butter and cover with a towel right after cooking. You can also start with half wheat and half unbleached all purpose flour to begin with.
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5 from 24 votes
Whole Wheat Naan Bread - Vegan Indian Naan Recipe
Whole Wheat Naan Bread. Soft, Amazing 100% Whole Grain Naan flatbread. Vegan Indian Butter Naan Recipe. Vegan Soyfree Nutfree Recipe.
Prep Time10 minutes mins
Cook Time25 minutes mins
Rise time2 hours hrs 20 minutes mins
Total Time35 minutes mins
Course: Bread, Side
Cuisine: Indian, Vegan
Keyword: 100% wheat naan, indian naan recipe, naan bread recipe, vegan naan bread, whole grain Naan
Servings: 3
Calories: 275kcal
Author: Vegan Richa
Ingredients
Sponge:
- ½ cup (125 ml) warm-hot water
- ¼ cup (30 g) whole wheat or spelt flour
- 1.5 tsp Active dry yeast
- ½ tsp (0.5 tsp) sugar or maple syrup , optional
- ¼ cup (61.25 g) non dairy yogurt (plain unsweetened, I use kite hill) at room temp, or use ¼ cup cashew milk(thick non dairy milk),mixed with ½ tsp vinegar, or use mashed very ripe avocado
Naan:
- 1 to 1.5 cups (120 g) whole wheat flour , or a mix of wheat and spelt
- ½ tsp (0.5 tsp) salt
- ½ tsp (0.5 tsp) baking powder
- 2 tbsp oil plus more for greasing
- Flavor additions: garam masala , garlic powder, nutritional yeast, cumin, fresh herbs etc
- toppings: minced garlic, cilantro or fresh herbs, nigella seeds, black sesame seeds, vegan butter etc
Instructions
Mix all the ingredients under sponge in order. Mix well to combine and cover with a towel. Let the sponge sit for 25 - 30 mins in a warm place.
Then add ¾ cup flour, baking powder, salt, and add to the sponge bowl. Add oil, mix well. Add more flour as needed to make a somewhat sticky but cohesive mixture. Knead for 2-3 mins to get to a somewhat smooth dough. Cover the bowl with a thick towel and let sit untildough is almost double in size. 1 to 1.5 hour depending on the ambient temperature.
Drizzle a few drops of oil on the dough and spread. Use a tbsp of flour if needed to bring it together into a smooth ball. Divide the dough into 3 or 4 equal portions. Shape into smooth balls. Place the balls on parchment, cover with a towel and let sit for 10-15 mins. Meanwhile prep the skillet, toppings etc.
Use some flour to shape the balls into naans using a rolling pin or just pressing with your hand(lightly so that all the air from the rising dough isnt squeezed out). Spritz water on top and press in any toppings like garlic, cilantro, nigella seeds or other seeds.
Heat a cast iron or heavy bottom skillet over medium high heat. Cook for 1 to 3 minutes per side. (You can cover the Naan for half a minute during cooking). Brush liberally with vegan butter or oil. Cover with a towel is not serving immediately. Store on the counter for a few hours or refrigerate for upto a week or freeze for month. See Tips above the recipe. Serve with Indian Curries/Entrees. For more cooking options, see my original Naan post to Bake.
Video
Notes
For Gluten-free Naan: See my Gluten-free Naan and Chickpea flour Naan in my first Book Indian Kitchen.
To make this Oil-free: Omit the oil. You will need a bit less flour. Keep the dough on stickier side. Brush the cooked bread with aquafaba and immediately cover with a towel. Oilfree Naan will benefit from using half unbleached white and half whole wheat flours.
Nutrition is for 1 Serve
Nutrition
Nutrition Facts
Whole Wheat Naan Bread - Vegan Indian Naan Recipe
Amount Per Serving
Calories 275Calories from Fat 99
% Daily Value*
Fat 11g17%
Sodium 395mg17%
Potassium 284mg8%
Carbohydrates 39g13%
Fiber 5g21%
Sugar 1g1%
Protein 7g14%
Vitamin C 2.5mg3%
Calcium 78mg8%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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More Indian Vegan Recipes
- Punjabi Chole (North Indian Chickpea Curry) Instant pot. stovetop option.
- Tofu Barra – North Indian Silky Onion Curry (Vegan Chicken Barra)
- Pepper Fry with Tofu (South Indian onion black pepper curry)
- Spicy Quinoa Casserole (nut-free, gluten-free)
⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Diana
Followed the recipe exactly and the result was excellentReply
Vegan Richa Support
yay! thank you!
Reply
Naomi
Recipe is incorrect.
When using just 120 grams of whole wheat flour, it was more like a batter and not a dough that could be rolled into balls. I had to use more than double the amount of flour to make it kneadable.
The dough did have a really good rise, but there were no air pockets left after baking. And I had to bake them for much longer than 3 minutes. More like 10 minutes.
Reply
Richa
It’s a range of flour 1 to 1.5 cups so 120-180 gm. The variation is dependent on the brand of the flour as the moisture absorption varies. Baking time also depends on how thick or thin the flatbreads are rolled out as well as your oven. For air pockets you need a consistently high temperature like on a pan. Broil the flatbread so the air can expand. I think a mix of the extra flour and other factors like thickness etc might have caused them to be flatter. You need a slightly sticky dough and higher heat.
Reply
Anji
Love, love, love this naan! I have to double the recipe-one batch is never enough! Instead of the yogurt, I just use soymilk and vinegar. I use 2 cups whole wheat pastry flour and 1 cup all purpose-no one can tell it’s mostly wheat! I’ve used active dry and quick yeast-whatever I have on hand-and they both work fabulously! This has become a staple in our home. Thank you for sharing your amazing recipes!Reply
Vegan Richa Support
thank you for trying them and leaving your kind comments! glad you love them enough to make double!
Reply
Jenn
This is my FAVORITE naan recipe! So much better than anything in the grocery store. I make it everytime we have a curry–so pretty often! Thank you!
Full disclosure, I am not vegan, so I usually use plain yogurt with great results.Reply
Jennifer
Oh! I also always double the recipe so I can put some in the freezer so it’s made ahead for the next time 🙂
Reply
Vegan Richa Support
Great idea!
Reply
Vegan Richa Support
Thank you so much!
Reply
Lynnae
This is SO good! I’ve tried so many whole wheat flatbread recipes and been disappointed every time, until now! These are absolutely delicious, fold, and are beautifully pliable. Thank you for a wonderful recipe.Reply
Vegan Richa Support
Perfect; thank you for your excellent feedback.
Reply
Jill Sanghvi
Added input: Yesterday, I froze the 2 left within 2 hours of making them. Today I couldn’t resist, so I thawed them for about 20 min on the counter, then warmed them for 20 seconds in the microwave as soon as dinner was ready. Yummy!
FYI: I made lentil soup over served over brown rice and this naan was a delicious match!Reply
Richa
Perfect!
Reply
Jill Sanghvi
WOOOOOW! ❤️❤️❤️ Make it now and double the recipe!
1) These is SO pillowy soft and delicious! I only tried wheat naan once and it was chewy, tasteless and horrible so I tossed it. This is a dream.
2) I used Chakki Atta flour (Brand: Deep) so I can say it works well.
3) I’ll use vegan yogurt next time, but was out so I used mostly Tofutti sour cream and mixed in a little plain almond milk for a thick curd-like liquid. Worked!
4) I tossed on Nigella seeds. Mine had no flavor, but it made my naan look professional!
5) I made four, but hubby is out of town, and it took *everything* not to eat them all myself! I did freeze them. Still, I will never make another single batch again so I can have an emergency stash on hand.
6) They were so good that you could serve them to folks that normally only eat white bread. I mostly have white.Reply
Vegan Richa Support
thank you for your enthusiastic feedback!!
Reply
Karla Gonzalez
Hi! can I bake them in the oven instead of using a pan?
Thank you!!Reply
Vegan Richa Support
you could – brush each side with oil and broil on high- medium on middle rack until crispy & look like the picture
Reply
Eliza
Easy and very tender compared to other, drier recipes I’ve tried. I regret not having doubled or tripled it. Next time!!Reply
Richa
❤️❤️❤️
Reply
PriyaG
Hi, what kind of yeast are you using? Active-dry or instant?
Reply
Richa
Active dry
Reply
Steve Pate
I use Chakki Atta for rotis. Will this work better than US wholewheat flour?
Reply
Richa
Atta has lower gluten. It will work. The whole wheat will be puffier
Reply
D.
I was always afraid (for some odd reason) to try making naan from scratch, even though I’ve cooked extensively from your cookbooks and website. This recipe was easy and the end result was delicious even when I used only spelt flour. I also didn’t have any yogurt and appreciated the alternative options (I quickly made some cashew cream in the blender). As someone who doesn’t keep any white flour or white rice at home, I’m so grateful for all of the whole wheat or brown rice recipes and alternative instructions you have where they work. I know it’s extra work–so thank you!Reply
Richa
Awesome so glad it turned out good!
Reply
Aarthi
I have tried this naan using Aashirvaad Select Atta and it is so tasty.
Reply
Vegan Richa Support
excellent, thank you
Reply
Susan
I was admittedly skeptical of whole wheat naan, but I followed the recipe and it was a hit, with an omnivore spouse, in fact. I often mix flours, but this time I only added a small amount of all purpose flour when shaping. I added black sesame seeds, which was a great idea, too. I never have vegan yogurt on hand, however, so I did use some homemade vegan sour cream instead. I used to buy naan often, and this was a great way to enjoy it again, so thanks so much! We really enjoyed it with your tofu in creamy black pepper tomato sauce with basmati rice. Excellent meal with some green beans.Reply
EmilyKim
Omg! I made this with atta and a ripe avocado – it couldn’t have been more amazing !!! I hadn’t eaten warm fresh naan for at least 2 years since I became vegan. My non vegan family was also speechless at how good they were with Vegan navratan korma – killer combo. I feel so pampered after eating my dinner just now and wanted to say thank you sooooo much. All your recipes are amazing but I couldn’t leave your site without commenting on this one in particular. 🙂Reply
Vegan Richa Support
yay! thanks for popping in and taking the time to comment
Reply
Rachel
These were so yummy!!! I was so surprised by how easy they were! I have only made naan one other time, and they had me cook it in the oven, so I was a little skeptical (as I have only ever made english muffins on a pan, no other breads) but they were really simple! I have also never made a sponge before when making whole wheat bread, and that is definitely a trick I will have to remember. I couldn’t believe how stretchy the dough was! They were just perfect topped with vegan butter and chopped garlic, and I paired them with your instant pot butter chicken soy curls (https://www.veganricha.com/instant-pot-vegan-butter-chicken/ which I highly recommend to anyone reading this comment). Thank you for posting this! I will definitely be trying out some other recipes of yours after my success with these two.Reply
Vegan Richa Support
Awesome !! thank you
Reply
Melita
Delicious!Reply
Jay
Beautiful, delicious, and easy. The texture was perfect and our family loved the flavour with all whole wheat flour. Cilantro is met with mixed reviews in our home, so I used parsley as the topping herb instead. Definitely one I’ll make again. My only regret is that I didn’t double the recipe, because we devoured almost all of it in one sitting.Reply
Vegan Richa Support
Thank you Jay ! Cilantro has that reputation. Go for it
Reply
Rob
Hi!
I’m so excited about this recipe.
I’m wondering if it would work to refrigerate the dough at all before the final cooking step? And, if so, should I let it get warmer again before cooking?
Thanks again for an awesome recipe!Reply
Vegan Richa Support
Glad to hear Rob! Sure you can – 5 to 7 days in the fridge & Freeze for longer storage. Yes, let it come up to almost or at room temp almost before cooking.
Reply
Uju
I really liked this recipe !! It came out very well. My whole family loved it.Reply
Vegan Richa Support
Amazing !!!! Thank you so much
Reply
Kelly
Can I make this without sugar?
Reply
Richa
Yes use flour to activate yeast
Reply
Thyagi
This whole wheat naan turned out so delicious! Thank you for offering a healthier alternative to regular naan!Reply
Vegan Richa Support
So glad you enjoyed it, thanks for stopping by!
Reply
Racheal
Dear Richa,
Your recipes are simply amazing! Such easy to follow steps. I have made this Whole-wheat Naan about 5 times. This recipe is definitely for keeps. Thank you.
Reply
Vegan Richa Support
wow! awesome. thank you
Reply
Olivia Slack
Wow this was super easy and delicious. I made an oil free version and since the stores are out of yeast these days, i used half baking soda and half lemon juice and it still turned out perfect. Flavored with the spices you suggested.Reply
Vegan Richa Support
awesome! great idea
Reply
Alex L.
I want to try this recipe! All I have is spelt flour, chickpea flour and coconut flour. Is it possible and can you suggest a blend? Also, can I use coconut milk instead of non-dairy yogurt? Thx
Reply
Richa
use all spelt flour. and yes coconut milk will work.
Reply
Vincent
Great recipe. I make these regularly now.
Thanks so much.Reply
Richa
thanks!
Reply
Nishi Patel
Can i use regular yogurt rather than non dairy yogurt?
Reply
Rajona
My grandparents and family live in Orissa and I’ve just gotten your first cookbook in an effort to become familiar with Indian spice combinations.
Yesterday I made chana masala with this naan and feel so accomplished! Thank you!
Does this recipe double or triple straight forward, for larger batches? I used oil and all whole wheat flour, if that makes a difference.
Reply
Richa
So Awesome! Yes you can double it. You might need a few tbsp extra flour for the dough. Just keep adding 1-2 tbsp at a time until it is just slightly tacky.
Reply
Sophie
Do you use mashed avocado in replacement of the cashew milk or non dairy yogurt? I have a very ripe avocado on hand and would love to use it instead. Cant wait to make these tonight!
Reply
Richa
yes I do use it. See my all purpose flour Naan recipe here https://www.veganricha.com/2011/12/naan-plain-garlic-stuffed-and-more.html
mash it really well and use. the whole grain flour adds a beige brown profile which withthe green will add a dull green tinge to the breadReply
David
This is an amazing recipe with its short list of ingredients, ease of preparation, and the flavor!
If I wanted to double the recipe is it as simple as doubling all the ingredients, including the yeast and baking powder?
Many thanks!Reply
Richa
Yes. double everything. You might need a bit more flour. Just add some 2 tbsp at a time when mixing until the dough is not too sticky.
Reply
Sarah
what type of yeast do you use? rapid rise or active dry yeast?
Reply
Richa
active
Reply
Sarah Kim
thank you! looking forward to making this!
Reply
r
does this freeze well?
Reply
Richa
yes
Reply
Vinny
Hey Richa!
To acquire the nutty flavor you alluded to, what ratio of spelt to whole wheat do you suggest?
Also, which whole wheat:
Classic brown, white or pastry flour?Reply
Richa
half spelt and half whole wheat flour. The regular whole wheat flour, not pastry or white. Pastry will make the naan denser. White wheat flour might work, but i generally find it a stronger earthy flavor. If you generally like white whole wheat flour flavor, then try that. All of the flours absorb moisture a bit differently, so start witha lower amounnt so that the dough is soft, most and just slightly sticky. Stiff dough will tend to make dry bread.
Reply
Cassie Autumn Tran
This looks absolutely perfect! What vegan yogurt do you recommend for the sponge?
Reply
Richa
kite hill plain
Reply
Paulette
Plain Unsweetened yogurt? Or sweetened plain?
Reply
Richa
unsweetened plain
Reply
Emily
I made these with a mix of flours. I had some multigrain blend, so used that and some all purpose. They came out fabulous! We also made some Butter Tofu. Was a great Dinner!Reply
Richa
awesome!
Reply
Aina
Hey Richa! Just wanted to know. Once in the fridge, how long can they stay inside?
Reply
Richa
5 to 7 days. Freeze for longer storage.
Reply
Olwyn
Dear Richa – you have done it again! I am so pleased to see this recipe for a naan bread with no oil!
I will experiment until I get this right! I cannot thank you enough – naan is my favourite bread, great with any meal, and that final satisfying touch to a vegan meal.Reply
Richa
Let me know how it turns out!
Reply
Tayla
You are the bread master. I made this, your whole bread, and whole wheat pizza dough. Never fails. Everyone loved it! Keep it up girl!Reply
Richa
yay!
Reply
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