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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.
Is naan made of Maida or Atta? ›
Traditionally, naans are made with all-purpose flour (maida).
What happens if you use yeast instead of baking powder? ›
Yes, you can use yeast instead of baking powder, but it will require a different method of leavening and a longer rising time. Baking powder is a chemical leavening agent that produces carbon dioxide gas when it reacts with moisture and heat, causing the dough or batter to rise quickly when baked.
Is quick dry yeast the same as active dry yeast? ›
Active Dry Yeast and Instant Yeast, also called 'quick rising' or 'fast rising' are much more similar than most people think. In fact, they can be used interchangeably in most recipes. They're both commercial products made from drying fresh yeast into granules.
Can I eat naan during weight loss? ›
You can include naan as a part of a balanced diet when you eat it in moderation. Opt for whole wheat naan if you're looking to maximize your health benefits, and try to serve it alongside other nutritious foods. Of course, consider the full scope of your diet.
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.
What is the difference between Afghan naan and Indian naan? ›
Afghan naan is different in shape, texture, and taste from Indian varieties. While the main ingredient – wheat flour – is the same, Afghan bakers hand-shape the dough, rather than rolling it out, and their use of a tandoor results in large, pillowy rounds.
Can I let my naan dough rise overnight? ›
Make the dough up to the end of Step 5 – Proof 1. 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.
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 is my naan dough so sticky? ›
Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making. Over proofing or fermenting the dough can also result in the gluten structure weakening causing sticky dough.
What is the difference between naan and roti naan? ›
Naan is a leavened bread (meaning it uses yeast), while roti is an unleavened bread (meaning it doesn't). The different ingredients give a far different texture: naan is soft and chewy, while roti is dense and thin.
Which is healthier roti or naan? ›
Roti is generally considered healthier than naan. Roti is lower in calories and contains zero saturated and trans fats and cholesterol. In contrast, naan tends to be higher in calories and may contain added fats. For a healthier choice, roti is often preferred, especially by those conscious of their dietary intake.
What's the difference between chapati and naan? ›
One of the main differences between these two flatbreads is in the way that they are cooked. Before your naan or roti reaches your table, Roti will be cooked in a Tawa or flat skillet while naan is usually cooked in a tandoor oven. Both roti and naan have different types and varieties.
Should I use yeast or baking powder? ›
These baked items benefit from the fermentation process yeast undergoes during the proofing process. By comparison, you should use baking powder for baked goods that won't benefit from the taste of fermentation, such as banana bread, cookies, and cakes.
Which is better yeast or baking powder? ›
Key Differences Between Yeast and Baking Powder
While baking powder produces a rapid, short-lived rise through a chemical reaction, yeast creates a slow, sustained rise due to fermentation. Baking powder will not affect the taste of your dough, but yeast introduces a fermented, tangy note to the mix.
Should I use yeast or baking powder for bread? ›
Baking powder is typically used in quick breads, muffins, cakes, and other baked goods that require a quick rise. Yeast is commonly used in bread, pizza dough, and other baked goods that require a longer rising time and a more complex flavor profile.
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.
