Quick Wheat Naan Bread

homemade wheat naan with olive oil brushed on top.

5 from 9 votes

If you’re craving fresh, homemade naan bread, but you’re short on time, this recipe is for you! Delicious naan bread is ready in just 30 minutes, made with nutritious whole wheat flour and Greek yogurt.

Prep Time25

Cook Time30

Total Time55

Course: Appetizer, Side Dish

Cuisine: Indian

Servings: naan bread

Author: Grace Vallo

Equipment

Stand mixer

Ingredients

1 ¾ cups whole wheat flour plus more for dusting a working surface
1 ¼ cup non-fat Greek yogurt
2 ½ teaspoons baking powder
½ teaspoon fine salt
Extra virgin olive oil for the pan

Instructions

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. Serve right away!

Video

Notes

You can also use all-purpose white flour but wheat adds amazing flavor
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
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.

Nutrition