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Homemade Whole Wheat Garlic Naan without yeast or egg. Already I have posted Naanusing maida. This time I wanted to try with whole wheat flour/atta and it turned out well. It was so soft andremained soft for a very long time.
In almost all top notch restaurants Naan is made of maida. As Maida is not good for health, I replaced it with whole wheat flour. Again it is up to your preference, either you can use 1:1 maida and atta or can make naan with whole atta or whole maida. The method I showed here is very simple without using yeast or egg. Also, naan can be made very easily without a tandoor. A simple tawa will do this work in an awesome manner.
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Make sure to follow these steps to get soft Naans.
- Make dough in soft consistency as we make for roti.
- It should be neither too stiff nor too soft.
- The dough should rest at least for 1-2 hours.
- In between, knead dough thoroughly twice or thrice.
- The more you knead, you get softer naans.
This Naan goes well with Kadai Chicken, Paneer Butter Masala,Butter Chicken. Now let us see how to prepare this Whole Wheat Garlic Naan.
Whole Wheat Naan Recipe | without Yeast or egg on Stove Top
Soft and Delicious Whole Wheat Naan.
- CourseMain Dish
- CuisineNorth Indian
| Servings | Prep Time |
| 10-12 Naan approx | 15 minutes (exluding soaking time) |
| Servings | Prep Time | | 10-12 Naan approx | 15 minutes (exluding soaking time) | | |
| | | Whole Wheat Naan Recipe | without Yeast or egg on Stove Top Soft and Delicious Whole Wheat Naan. - CourseMain Dish
- CuisineNorth Indian
| Servings | Prep Time | | 10-12 Naan approx | 15 minutes (exluding soaking time) | | Servings | Prep Time | | 10-12 Naan approx | 15 minutes (exluding soaking time) | | | |
Ingredients
- 1.5 Cups Whole wheat flour/Atta
- 1/2 Cup Milk
- 3 tbsp Yogurt
- 1 tsp salt
- 1 tsp Sugar
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 2 tbsp oil
- 10-12 Garlic pods finely chopped
- 1/2 cup Coriander leaves finely chopped
Servings: Naan approx
Instructions
In a wide bowl, sieve and add whole wheat flour, baking powder, baking soda, salt, and sugar. Crumble all the ingredients. Add yogurt and mix well. Then add milk little by little and make a soft dough.
Add oil and knead the dough thoroughly with your fist and knuckles. Close the dough with a damp cloth or cling film and let it rest for at least 1-2 hours.
Then again knead the dough thoroughly and make smooth balls of equal size. With the above-said proportion, you can make approximately 10-12 medium size naan. Flatten and coat it in flour on both sides. Now using rolling pin, roll the dough to thin sheet. Stretch it to give the shape of a tear drop.
Now on the top add finely chopped garlic, coriander leaves and roll it again. Now gently apply water on the other side of the finally rolled dough. Meanwhile turn on the gas to medium flame and place the griddle to heat. Place the flattened dough on the griddle. The watered side should face down.
After few seconds you will notice bubbles on the naan. In this stage flip the griddle itself as shown in the picture, we must cook the naan directly on the flame and wait till it is fully cooked on this side (It takes hardly a minute to cook). Repeat the process for the remaining dough balls. Apply ghee or butter and serve.
Recipe Notes
- Always useroom temperature milk and yogurt.
- Allow the dough to rest at least for1-2 hours.
- More you knead, the dough becomes smoother and naan would be softer.
- While preparing in large quantity always cover the dough with a damp cloth to avoid dough to dry.
- Specified amount of milk is ok to knead the dough. If milk is not enough, sprinkle little warm water and knead.
Soft and Delicious Whole Wheat Garlic Naan is ready to relish.
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Comments
Lovely recipe. Tried it and got soft tasty naans. Thank you so much! Best wishes.
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FAQs
Naan is essentially a leavened flatbread, which means it contains some form of raising agent to provide its airy texture. Hence for this naan, the raising agent we will be using is yeast. Other variations do exist which may utilise self raising flour or baking powder/baking soda.
Do Indian restaurants use yeast in naan? ›
About Naan
So most restaurants either use yeast or another leavening agent like baking powder & baking soda. If you order naan in Indian restaurants you may not find the texture & flavor to be the same in every place. Each place may have their own recipe to make these.
Does traditional naan have yeast? ›
Though they're flatbreads, naans traditionally get their bubbly texture from yeast (and, very traditionally, from wild yeasts). Some more modern variations, such as that in Vivek Singh's Curry, use baking powder instead, with Jaffrey also adding extra bicarbonate of soda.
Why isn't my naan bread puffing up? ›
If your naan breads are cooking/browning too quickly (before they can puff up and form bubbles), reduce the heat. If they're not puffing up and are taking too long to brown, increase the heat.
Is it OK to use yeast instead of baking powder? ›
In baked goods, you can replace yeast with an equal amount of baking powder. Just keep in mind that the leavening effects of baking powder will not be as distinct as those of yeast. Baking powder causes baked goods to rise rapidly, but not to the same extent as yeast.
Can I use yeast instead of baking powder? ›
No, absolutely not. One is a chemical leavening agent that reacts quickly to produce gas bubbles, while another is a living organism that requires time to ferment and rise.
Is Dry yeast the same as instant yeast? ›
A Quick Primer
Dry yeast comes in two forms: active and instant. "Active" describes any dry yeast that needs to be activated prior to use, while "instant dry yeast" describes any dry yeast that's ready for use the instant you open the package.
Can I eat naan during weight loss? ›
However, your better option is wheat naan or wheat roti. It's lower in glycemic index than regular naan which is made from white flour. Wheat naan or wheat roti has a lower glycemic index and won't cause as much variation in your blood sugar levels. This is better for weight loss.
Do restaurants use egg in naan? ›
In many traditional recipes, naan bread does not contain eggs. However, there are variations of naan where eggs might be added to the dough. Whether eggs are added to naan largely depends on the specific recipe used by the restaurant and regional preferences.
Why do you put yogurt in naan bread? ›
Salt could be optional if you are having naan with a curry. (Cause curry usually has salt and the bread might not need it). Variations like milk or yogurt is used instead of water to make dough soft and fluffy. This would change the texture and flavor of the bread.
Then after the dough has doubled in size, put the bowl with the dough it in the fridge overnight (I've done 24 hours). Do not punch dough down or touch it – just put it in as is. The fridge stops the dough from rising any further. Take the bowl out of the fridge at least a couple of hours before cooking.
Does Stonefire naan have yeast? ›
INGREDIENTS: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, THIAMINE MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), WATER, BUTTERMILK (NONFAT MILK, DRY BUTTERMILK, BACTERIAL CULTURE), SOYBEAN OIL, MODIFIED WHEAT STARCH, CULTURED WHEAT FLOUR, SUGAR, SALT, GHEE ( ...
Why do you sprinkle water on naan bread? ›
you put it on naans to keep them soft.
What are the black dots in naan bread? ›
Its just the heat that creats the black spots after been cooked. Yeah, if its stale and you find those spots its a big no no. otherwise its only the heat that makes roti naan paratha etc indian bread look like black or brown or red spots on these edibles. Completely edible …
How do you make naan dough rise faster? ›
Set the bowl of dough in the microwave and shut the door.
Leave the glass of water in the microwave with the dough. The glass of water and the heat from the microwave will create a warm, moist environment that will help the dough rise faster.
Which is better yeast or baking powder? ›
Baking powder will rise by itself because it contains acids, usually a quick combining and a slower combining to maximize the amount of time it bubbles. Even then you should get your bread in the oven as quickly as possible. Yeast bread is used with dough and quick breads (baking powder recipes) are batter breads.
Why do you use yeast instead of baking powder in bread? ›
It can be inconvenient to wait for yeast products to rise but there are two very important benefits: 1) Yeast will keep producing CO2 as long as there are sugars to eat- this means that you can raise tougher doughs- like bread dough- where baking powder just wouldn't have enough lift. 2) Flavor. This is the big one.
Why yeast is better than baking powder? ›
Unlike baking soda and baking powder, yeast is a live organism. Its biological leavening process (sometimes referred to as fermentation) takes longer and is therefore best suited for doughs that need a little more rising time.
What makes naan bread so good? ›
Naan bread also has a buttery flavor due to the ghee and buttermilk in the dough, which adds an extra dimension of flavor compared to pita bread's more neutral taste.
