Skip to content

Whole Wheat Naan Bread

Whole Wheat Naan Bread

Using a heavy skillet or griddle for one side of each loaf and a hot broiler for the other, this bread comes together easily and is a perfect accompaniment for Indian or Pakistani dishes.

Makes about 16-18 pieces or loaves of naan bread.


  • 3 c all purpose flour
  • 1 c whole wheat flour
  • 1 pkt active dry yeast (or 2 1/4 tsp)
  • 1 tsp sugar
  • 1 tsp salt
  • 3/4 c plain yogurt
  • 1 c warm milk


  1. In large bowl, whisk together the all purpose flour, whole wheat flour, dry yeast, sugar, and salt.
  2. Cut in the yogurt throughout.
  3. Add warm milk and stir until incorporated. Knead in bowl one minute, or until smooth.
  4. Cover bowl and put it in a dark warm place for 2 hours or until doubled.
  5. Stir down and knead a few times. Break off lemon sized balls of dough.
  6. Lightly moisten the dough balls with a drop or two of water on top and bottom. Roll or pat out each dough ball into an oblong shape that is roughly 7″ x 3″.
  7. Preheat a heavy skillet or griddle on medium low and at the same time, preheat the broiler to high. Place the broiler rack 6 inches from the flame.
  8. Working with a few pieces of dough at a time, cook the bottom sides of the naan loaves on the skillet/griddle until they show browned spots. Then, place them on an ungreased baking sheet in the broiler with uncooked sides towards the flame. Broil just 1-2 minutes, or until well browned on top.
  9. Remove hot naan loaves from the broiler and place them on a cooling rack.
  10. Continue cooking the remaining dough pieces until all are done. Once cooled, transfer them to a serving basket. Best served warm!

Leave a Comment

Your email address will not be published. Required fields are marked *