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Whole Wheat Naan

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  • Yield: 6 rounds 1x


  • 1 1/2 c. all-purpose unbleached flour
  • 1/2 c. white whole wheat flour
  • 1 tsp. sugar
  • 3/4 tsp. baking powder
  • 3/4 tsp. baking soda
  • 3/4 tsp. sea salt
  • 1/2 c. whole milk yogurt
  • 1 tsp. olive oil
  • 1/2 c. milk, warmed
  • butter (optional)


  1. In a large bowl, whisk together flours, sugar, baking powder, baking soda, and salt.
  2. Make a well in the center and pour in oil and yogurt. Lightly mix. Add in warmed milk and mix until dough comes together. Dough should be soft but not sticky.
  3. Knead for 7 minutes, adding a bit of flour if necessary. Set aside and allow dough to rest for 2 hours. Dough will slightly expand and become more sticky.
  4. Divide dough into 6 equal pieces. On a well floured surface roll out dough. Thicker naan bubbles less when cooking as compared to thinner naan.
  5. Heat a large cast iron skillet on medium-high heat until hot. Add a tiny pat of butter to the skillet. Place one round on the skillet and cover with lid immediately. Allow to cook for 1-2 minutes. Naan will begin to bubble. Flip naan over and cook for another minute.
  6. Remove from heat. Repeat.
  7. Brush with butter if you wish. Serve warm.


• If you have a non-stick pan or an electric stove, cook according to directions. Instead of flipping pan over, place in an oven set to broil. Watch carefully.

• Removing naan from the pan can be finicky. I found allowing the pan to cool a bit helped as well as using a thin flexible spatula.

• Store leftover naan in an air tight container. PS—leftover naan also makes great pizzas!

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