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Naan serving
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Whole Wheat Naan

75% whole wheat naan bread made using the tangzong technique to produce bread that's high in fiber, and low in saturated fat with great flavor and the same soft, tender, and bubbly texture of your favorite takeout.
Prep Time1 hour 30 minutes
Cook Time1 hour
Course: Bread
Cuisine: Indian
Keyword: MIND Diet, Whole Grain
Servings: 8
Calories: 316kcal

Equipment

  • 1 large mixing bowl
  • 1 heavy skillet, or griddle

Ingredients

  • 1½ cup whole wheat flour divided
  • ¼ cup milk almond, oat, or dairy
  • ½ cup bread flour
  • ¼ cup plain greek yogurt
  • 1 egg
  • 2 teaspoon instant yeast
  • 3 tablespoon olive oil
  • 1 teaspoon honey
  • ¼ cup warm water
  • ¾ teaspoon salt
  • 2 tablespoon wheat bran optional

Instructions

Activate Yeast

  • In a large mixing bowl, combine ¼ cup warm water (100℉), 1 teaspoon honey.
  • Sprinkle 2 teaspoon instant yeast. Let it rest for a few minutes then stir.
    Starting to rehydrate yeast.
  • Let it rest until it's bubbly (about 5 minutes).
    Rehydrated yeast.

Make Tangzong

  • Whisk ¼ cup milk and ¼ cup whole wheat flour in a small pan.
    Don't heat the milk first, it mixes easier and cooks better when mixed cold.
  • Heat over medium-low heat, whisking constantly until it thickens to the consistency of mashed potatoes (about 5 minutes).
    Tangzong
  • Remove from heat and spread so that it cools.

Mix Dough

  • Whisk in 1 egg, ¼ cup plain greek yogurt, and 3 tablespoon olive oil.
  • Add tangzong.
  • Add 2 tablespoon wheat bran and 1¼ cup whole wheat flour. Mix well.
  • Mix in ¼ bread flour to make a soft, smooth dough. Add flour if it's too sticky.
  • Knead on a floured surface for a few minutes.
  • Place the dough in a lightly oiled bowl.
    Naan dough
  • Cover and let rise until it has doubled in size.

Shape and Cook

  • Heat a heavy pan over medium low heat.
  • Lightly punch down the dough and divide into eight equal sized balls.
    Naan dough balls
  • On a lightly floured surface, roll the balls into rounds that are about ⅛" (4mm) thick. They will get crispy if rolled too thin, and won't bubble if too thick. You might want to roll one at a time until you find the thickness that you like.
    Naan rolled
  • Lightly oil pan with olive oil.
  • Pour some olive oil into a small bowl to brush the naan. You can add some chopped garlic if you want.
  • Place a round on the pan and lightly brush with olive oil. Cook until it's lightly browned.
    Cooking Naan
  • Flip and lightly oil the browned side. Cook another 2 minutes.
    Naan cooked
  • Remove from pan and lightly oil on the side cooked last.
  • Repeat for remaining rounds.

Notes

You can increase the fiber, and reduce the saturated fat by replacing the egg with flax egg (1 tablespoon ground flax seeds and 2½ tablespoon water).
I tried flax eggs once, but I didn't like the flavor. Chia eggs are another option.