30-Minute Whole Wheat Naan

Bread in 30 minutes?! And better yet, healthy and absolutely delicious bread? How could this be? It’s a snowy day in Connecticut, with about 15 inches of snow coming my way. I’m hunkering down and eating homemade naan (a tender, thinner pita bread typically made with yogurt)!

TASTE? Now if you know me, you know I hate yogurt. It’s definitely a strong aversion (gagging will ensue). But this naan bread tastes nothing like yogurt. Whole wheat flour adds a depth of flavor, and you get a lovely light char flavor from searing each naan in a bit of olive oil.

INGREDIENTS? 5 ingredients. No yeast. BAM!

TEXTURE? This naan is amazingly bready and chewy. You’ll be shocked how many air bubbles form without using yeast!

TIME TO MAKE? Less than 30 minutes to prep. 5 minutes to cook each naan.

HEALTHY? Whole wheat flour and non-fat Greek yogurt. I say “healthy!”

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!

 

 

 

Makes: ~6 large naans

Prep time: 25 minutes

Cook time: 30 minutes (5 minutes per naan)

Total time: 55 minutes for 6 naan (I’m calling this recipe 30 Min Naan because it essentially takes 30 minutes to make for 1 naan! It’s too cool to resist!)

The Ingredients

1 ¾ cups whole wheat flour, plus more for dusting a working surface (you can also use all-purpose white flour but wheat adds amazing flavor)

1 ¼ cup non-fat Greek yogurt (you can also use low-fat Greek but the dough will be stickier and you might need a bit more flour to form a dough ball)

2 ½ teaspoons baking powder

½ teaspoon fine salt

Extra virgin olive oil

Optional preparations: enjoy plain, with a side of hummus, mix dough with a ½ tablespoon garlic powder, brush finished naan with melted butter, sprinkle with herbs, or brush with minced garlic-infused olive oil

 

 

 

The Steps

TIP: You can mix and knead the dough by hand but a stand mixer is much easier!

In the bowl of a stand mixer with the whisk attachment, add flour, salt, and baking powder. Stir, on medium speed, until well-combined.

Add Greek yogurt, and use the dough hook attachment over medium speed to form a dough ball. Once a dough ball has been formed, let mixer run for an additional minute. Dough will be very sticky.

Stop mixer, and remove dough ball. Flour your hands and a large working surface. Knead dough by hand for 3 minutes.

Set dough aside for 10 minutes to give dough time to rest and breath.

To form: After 10 minutes, use a 1/3 cup measure to form roughly 6 dough balls. Generously flour working surface and a rolling pin, and roll out each ball to an oblong, thin shape. Dough should be thin, but not see-through or breakable.

To cook: Preheat a large, nonstick skillet with ¼ teaspoon olive oil for 5 minutes over medium-high heat.

When skillet is very hot, add first naan. Cook on side #1 for 2-3 minutes until golden brown. Flip to side #2 and cook for 2-3 minutes until golden brown. Sizable bubbles should form! Flip to side #1 for an additional 30 seconds.

Repeat process for all naans, adding ¼ teaspoon more of olive oil every time.

TIP: Serve naan hot off the press. If you need to make ahead, reheat naan in a sealed foil package at 400 degrees for 10 minutes. Naan is absolutely best served right after cooking!!

Serve plain, with hummus, or brushed with garlic oil or melted butter.

 

 

The Steps with Video

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!