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Whole Wheat Naan

Whole-wheat Naan
Course: Bread
Cuisine: Indian
Author: Vaishali Honawar


  • 1 cup bread flour
  • 1 cup white whole-wheat flour
  • 1 1/4 tsp yeast
  • 2 tbsp canola or other vegetable oil
  • 3/4 cup soy yogurt
  • 1/4 tsp salt
  • Water as needed
  • Sesame seeds for sprinkling over the naan (I use unrefined sesame seeds, but the white ones will do perfectly well)


  • Mix the two flours and the yeast and salt thoroughly in a bowl if making by hand, or in the bowl of a stand mixer.
  • Add the oil and yogurt and knead for about 10 minutes, using low speed if using a stand-mixer, to form a smooth dough. Add water if necessary.
  • Place the dough in an oiled bowl and turn it over once to coat all sides.
  • Let it rise about 2-3 hours in a warm place.
  • Divide the dough into six balls. Let them stand around 10 minutes. Then, roll each ball into an oval, about 6-7 inches in diameter at the longest point. Make sure you roll out the naan evenly and don't roll it out too thin, to ensure it puffs up in the oven.
  • Brush with oil and sprinkle some sesame seeds on top of each oval.
  • Preheat an oven to 475 degrees, placing a pizza or baking stone on the middle rack. I just use four unglazed clay tiles that I bought long ago from a hardware store and they do the job just as well.
  • Place as many naans as possible on the stone without overlapping. I just bake two at a time.
  • Bake about five minutes. The bread will puff up and light brown spots will appear on the top when it's done.
  • Serve hot with the bharta.
  • Enjoy!