Posted by: lemonator | September 15, 2008

Whole Wheat Naan


Lemonator here, with the long-awaited Naan Recipe!

I love naan (well, I love bread, but naan in particular) and while this doesn’t exactly turn out like the naan you’d get in a restaurant, its still pretty good and a fun hot treat to make yourself.


  • 1 pk (.25 oz)  dried yeast
  • 1 C warm H20
  • 1/4 C sugar
  • 3 T milk
  • 1 egg
  • 2 t salt
  • 4.5 C w.w. flour (more on the type of flour in a moment)
  • minced garlic/etc for flavoring (didn’t use this time around, but…)

The Process

take your yeast and add it to the cup of water… wait about 10 minutes for the yeast to activate.  While you’re doing this, go ahead and mix all the dry ingredients together. 

When the 10 minutes are up, mix in the milk and the egg with the yeast, make a well in the center of your dried ingredients and pour it in.  Slowly start adding flour from the walls of the well until the mixture ceases to be ‘runny’ and then go ahead and mix vigorously… you want a fairly dry dough… it should stick together, but not BE sticky.

Knead for 8-10 minutes.

Let it rise for 1 hr, then punch it down and let it rise for 30 minutes (I halved these times for the naan you see above because I was in a rush, but waiting the full time results in better naan.

After the hour, form the dough into a ball and then cut into ~16 smaller balls (this will make naan about the size you see above… adjust as you want.

Heat up a frying pan (medium heat) and put a little bit of PAM or butter at the bottom (the original recipe I started from advised liberal amounts of butter… but I find a small spray of PAM followed by butter AFTER the naan is complete tastes much better.

Take a ball and flatten it out using first your hands and then a rolling pin… you want it as thin as possible!

An aside:  Bread flour has a lot more gluten in it than all purpose or pastry flour.  Gluten gives the end product more elasticity, which will result in thicker naan… BOTH are delicious though… although the bread flour naan wont have as impressive of air pockets.

Put the naan on the frying pan… cook ~2 minutes on one side, 30 seconds –> 1 minute on the other… you want to let the pockets form, then flip to cook them and then take them off

enjoy with butter/curry/whatever you want!




  1. Thanks, Lemonator!!

  2. ooh, i was hoping we’d get the recipe 🙂 thanks!

  3. Yum!

  4. Thank you!

  5. […] long dreamed of making an entire Indian meal from scratch.  I’ve made components, like Naan or Tandoori Salmon, but never an entire meal.  So its kinda funny that on a ‘clean out […]

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