Around here we love a good vegan naan, especially on weekends when we have a pot of tasty chana masala or vegan malai kofta curry to scoop it up with. But if you’re careful about what you eat, a naan comes with a hefty dollop of guilt because this popular flatbread is typically made with white flour. But take heart, because this vegan and whole wheat naan I have for you today is made entirely with whole wheat flour, and it’s so soft and so pillowy, your family or friends will never be able to tell the difference. And when you tell them, they will thank you for making their beloved food healthier. Flatbreads of all kinds are popular across the Indian subcontinent and are eaten at meals every day in most homes. These breads are usually unleavened, like roti, or paratha or stuffed flatbreads like aloo paratha. Other breads identified with Indian food, like kulcha and naan, are usually yeasted and they are associated more with restaurant style cuisine or the cuisine popularized by dhabas, or roadside eateries, in north India. Naans are believed to have come to India from the Middle East, and they were quickly adapted into the kitchens of the Mughals, Muslim rulers in north India. This created an association with royalty and to this day naans remain more of an indulgence rather than an everyday food. I’ve shared a few naan recipes with you on the blog, including an easy grilled naan. This whole wheat naan is yet another way to eat this delicious bread while keeping your meal healthy.
Why you will love this recipe
Delicious. Nothing beats that special feeling of tearing into a naan. This whole wheat naan has all those qualities of a white-flour naan that you love. It bubbles up nicely, with a flaky, puffy texture, and it’s soft as a cloud. Easy recipe. Making a naan can be daunting, I know, but I have tips for you below on how to get the perfect results. Follow them and you will discover that the entire process is quite, quite simple and foolproof. Healthy. A typical naan is delicious but it also has all of those pesky white-flour attributes, like being high in calories with almost no fiber and vitamins found naturally in wheat flour. With this whole wheat flour naan you are getting the best of both worlds–the wonderful texture and flavor with more fiber and nutrients. Allergy friendly. This whole grain naan is nut-free and soy-free and vegan, of course. If you are gluten-free, check out my vegan and gluten-free naan recipe.
How to make vegan whole wheat naan
If you make the optional garlic-herb butter topping, place all ingredients for the topping in a small skillet. Heat until all the butter has melted, then continue to infuse the herbs into the oil for five more minutes over low heat. Stir occasionally. To make whole wheat naan, place the yeast and sugar in a large mixing bowl or the bowl of a stand mixer. Add ½ cup lukewarm water and let the yeast stand five minutes so it “blooms” and becomes frothy.
Add the flour, vital wheat gluten, baking soda and vegan yogurt. Use the dough hook attachment on your stand mixer or knead with your hands and drizzle in the water until you get a soft, pliable dough. I needed a total of 1 ¾ cups water on a dry, cool day. You might need more or less water depending on the weather where you live. Continue kneading for five minutes until the dough is very smooth. Add the oil and continue kneading until the oil is absorbed, which should take another minute. The finished dough should stick very slightly to the bottom of the bowl but should come off easily and should not feel too tacky (see photo). Shape the dough into a smooth ball and place in an oiled bowl. Turn the dough once so the top is coated with oil. Cover tightly and place in a warm spot in your kitchen. In about an hour the dough should have doubled.
Knead the dough very briefly to deflate, then cut into eight pieces. Roll each into a ball, coat each ball lightly with flour, and set aside, covered with a kitchen towel, for 10 more minutes. Resting the dough this way makes it easier to shape the naans.
Shape the naans. I find it easiest to create a teardrop shape by first using the rolling pin to roll the naan into an oval. Then I pick up the dough and use my fingers to pull the edges out gently, creating a teardrop shape. Be careful as you can tear the dough when you do this. If you do, patch it up and continue shaping. You can also just roll the naan into a round or an oval and roast it. Once you’ve got your naan in the desired shape, place it back on a flat surface and use your fingertips to gently make indentations in the naan.
Heat a griddle until it’s very, very hot. Don’t oil it. Place the naan on the hot griddle and wait a minute until bubbles appear all over. Check the bottom of the naan and if there are nice char spots on it flip it over and cook another minute. Flip over one more time and quickly brush on oil or vegan butter or cilantro-garlic butter and remove to a plate lined with a kitchen towel. Wrap the hot naan immediately in the towel to keep it soft.
Storage instructions
Refrigerate: Place the naans, still wrapped in a kitchen towel, inside a ziploc bag and refrigerate for up to three days. Freeze: To freeze the naans, place them in a freezer safe bag or airtight container after they have cooled. Freeze for up to three months. Reheat: You can reheat the naans on the griddle. Thaw the naans first if you froze them.You can also wrap the naans in a damp paper towel and reheat in the microwave.
Serving suggestions
With any spicy curry or dal, including vegan butter chicken and vegan dal makhani. With a vegan cucumber raita on the side.
More vegan Indian bread recipes
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