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This whole wheat naan is simply one of the most delicious flatbreads I’ve ever made.

I love Indian food. I had it for the first time with my ex-husband when we were still dating in 2004. He took me to an Indian restaurant for one of our dates, and after my first bite, I was ready to marry him on the spot. I absolutely fell in love with the food I was eating…

My little world of baked chicken breasts and a baked sweet potato with a salad was suddenly shattered by the amazing taste of India sauces and bean dishes. I discovered butter chicken, tandoori chicken, and yes… chicken masala too (which will be on my blog next!).

There were fabulous pakoras and dips which I never did learn the names of, and to drink, there was the most amazing beverage called a mango lassi. I thought I had died and gone to heaven. In fact, I think I even saw the robust, bronze statue of Ganesh sitting in the corner wink at me. Ya, it was that good. A fabulous, fabulous experience.

And then there was naan. Beautiful, bready, buttery, carb-filled, garlic naan. I have never looked at bread in the same way since. It completed my experience that night and pretty much guaranteed the man sitting across from me another date. Whoever said that food is the way to a man’s stomach never understood the relationship a woman can have with her food.

But once I started eating clean, I left my favorite Indian dishes behind and designated them as cheat meals. I can tell you, that got old pretty quickly. So I finally decided it was time to clean up this delicious encore to a meal. While it doesn’t get bubbly like traditional naan, it tastes remarkably similar. In fact, my husband likes this version just as much as the restaurant variety, and I hope you will too!

Recipe Variations

Instead of apple sauce, try using yogurt. It can be diary-based or vegan yogurt. It reduces any sweetness.

Try mixing in sesame seeds.

Mix dry herbs and spices into the dough. Curry is a nice addition.

Make a melted butter sauce by melting butter, adding chopped garlic and pouring it over the top of the naan when you serve it. You can use vegan butter if you wish.

Recipe Tips

This is easiest to make in a cast iron skillet or on a griddle on the stovetop. I used a cast iron pan.
This naan is very similar to pita bread or roti and can be used to make flatbread pizzas quite easily.
Try flavoring melted ghee and brush it over the top of your still-warm naan. It’s delicious!
If it’s easier, you can use a stand mixer to make this.
If you want a bit more sweetness in your naan, add 1 tablespoon of honey to the dough.

Can Naan Be Made Gluten Free?

It can, yes. But the way I make it, it’s not as fluffy or flexible. But if naan that has a crisp outside and a soft inside works for you, you can try my recipe for Oat Flour Flatbread here. We love it just as much as this whole wheat naan bread.

About The Ingredients

Whole wheat pastry flour – If you can’t find this, then look for white whole wheat flour. It’s more readily available in stores.

Baking soda – Make sure it’s newer. Old stuff won’t work well.

Salt – Use whatever salt you normally cook with. I used pink Himalayan salt. If you like a saltier bread, you can go up to 1 teaspoon salt in this recipe. But I wouldn’t do more than that.

Milk – Any type like soy, oat or even cashew milk as long as they are unsweetened. I used unsweetened almond milk.

Unsweetened apple sauce – This replaces the need for oil or other fats in the recipe while still providing moisture.

Garlic powder – Garlic granules work too.

Fresh cilantro – For garnish. Fresh parsley works too. Either herb can also be mixed into the dough.

How To Make Whole Wheat Naan

In a large mixing bowl, whisk together the flour, salt, baking soda, and garlic powder until well combined.

Pour in the apple sauce and milk, stirring with a wooden spoon until it become too thick to continue. Then knead with your hands until you have a slightly sticky yet smooth dough.

Break off pieces of dough and roll with a rolling pin on a floured surface. Keep in mind that the naan will hold whatever shape you roll it into, but it will double in thickness as it cooks (roll to about ¼ inch thickness if you want something the thickness of a slice of bread).

Using a non-stick pan and an oil mister, mist the pan with oil and place a rolled piece of dough into the pan. Spray the top of it with a light coat of oil. Flip frequently until both sides are golden brown.

Remove from pan and allow to cool slightly before serving.

Serving Naan

To serve this, you’ll want to warm it up. You can do that in a microwave, or in a dry skillet. But at the very least, you’ll want to serve this at room temperature. These are not very good served cold.

Storage For Leftover Naan

If you have leftovers, wrap them well in plastic wrap, a plastic, zipper-top bag, or any other airtight container. Store in the fridge for up to 4 days. If wrapped well, these can be kept in the freezer for up to 3 months.

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