Homemade Whole Wheat Naan

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Homemade Whole Wheat NaanAlex and I use this chewy, soft Indian flatbread for everything from dipping into curry to standing in for pizza crust. It’s cooked in a hot cast-iron skillet to mimic the traditional tandoor oven. Serve it with an Indian-style curry (here), alongside a main dish salad, as the base of a naan pizza,* or in Chickpea Shawarma Flatbread. Our recipe uses whole wheat flour, which adds a nutty flavor. It’s a bit of a project, so make it with friends and family when time allows. Naan saves well, so you can make it in advance and keep leftovers at room temperature or frozen.

  • Yield: 8 Servings


  • 2½ cups all-purpose flour
  • 1½ cups whole wheat flour
  • 2¼ teaspoons instant yeast
  • 2 teaspoons baking powder
  • 2 teaspoons plus pinch kosher salt, divided
  • 6 tablespoons unsalted butter, divided
  • 1 cup 2% milk
  • ½ cup full-fat Greek yogurt
  • 2 tablespoons honey
  • 2 medium garlic cloves
  • Italian flat-leaf parsley, for garnish (optional)
How to Make It
  1. Mix and knead the dough (15 minutes): In a mixing bowl, combine the all-purpose flour, whole wheat flour, yeast, baking powder, and 2 teaspoons kosher salt. Melt 2 tablespoons butter. Add the milk, yogurt, honey, and melted butter to the mixing bowl, and stir until a loose dough forms. If necessary, add an extra splash of milk to bring the dough together. Turn the dough onto a floured counter and knead until it is stretchy and smooth, about 7 to 8 minutes.
  2. Let the dough rise (about 2 hours): Place the dough back into the bowl and cover it with a clean towel. Allow the dough to rise in a warm spot until doubled in size, about 1 to 2 hours depending on the environment. When the dough has doubled, punch it down. Divide the dough into 8 equal-sized balls. Cover and allow to rest another 15 minutes.
  3. Cook the naan (about 20 minutes): When ready to cook the naan, peel and mince the garlic. Place 4 tablespoons butter in a small saucepan and add the garlic; cook over low heat until the butter is melted.
  4. Heat a large skillet over medium heat (cast iron works best if you have it). Prepare a bowl of water and a pastry brush. On a lightly floured counter, roll one dough ball into an oval about 6 inches to 7 inches long and ¼-inch or less thick. Brush one side of the naan lightly with water and place wet-side down in the hot skillet; lightly brush the top with water. Quickly cover with a lid and cook until dark brown to black splotches form, 1 to 2 minutes. Flip and press down to deflate any bubbles, and cook another 1 to 2 minutes until cooked through and slightly blackened in parts. Remove from the skillet and brush liberally with melted garlic butter.
  5. Continue for all remaining naan, adjusting the heat as necessary to ensure even cooking. Place the finished naan on a tray in a 250°F oven and serve warm. If desired, sprinkle the naan with chopped parsley and a pinch of kosher salt.

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