Whole Wheat Naan Bread. Soft, Amazing 100% Whole Grain Naan flatbread. Vegan Butter Naan Recipe. Soyfree Nutfree Recipe. Oilfree Option

Ever Since I posted my Vegan Naan recipe (in 2011, gosh it has been that long!), I have wanted to make a 100% whole grain version. And here it is!

Whole grain flours behave differently, absorb a lot more liquid and need some tricks to ensure that the breads are soft – not dry, airy & not dense and generally pleasing to taste. This wheat Naan recipe is slightly different from a regular Naan. It uses a sponge (a mix of some flour and wet ingredients that sit to hydrate for 25 mins). This extra hydration allows the bread dough to hold more moisture.

Do read the original Naan post for various cooking methods and the tips below to get the best ever result with this Wheat Naan bread. Lets get breading.

Serve this Naan with this Butter Tofu(so good!), Mushroom Masala, Achari Sauce tofu/veggies, some Hemp-Tofu in Pasanda Sauce, Instant Pot Butter Chiken (Soycurls + chickpeas), Palak Tofu (Tofu in Spinach Curry), or any Indian Curries/Entrees!

More Breads from the blog

Tips to make a great Whole grain Naan

Use a wheat flour brand or type that you generally like. Some wheat flours can have a strong flavor (sometimes its because they have gone rancid and old). I prefer to use a mix of spelt and whole wheat as spelt is nuttier and more delicious flavor.

Keep the dough on the sticky side i.e. moist. Too dry a dough means dryer bread as dough loses moisture during cooking.

Trial and error are your best friends. Pans, Kitchens, Temperature, flours are all variables that affect whole grain baking/cooking (much more than all purpose flours). Make small breads to check how they are turning out so you can adjust by adding more moisture to the dough(spray water on the dough balls and let them sit for longer), or add more flour if too sticky, or knead the dough a bit for chewier.

Whole grain breads loose moisture faster, so spray or brush oil or vegan butter and cover with a towel right after cooking. You can also start with half wheat and half unbleached all purpose flour to begin with.