Name: Healthy Whole Wheat Butter Naan Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 20 min
Cuisine: Indian
Ingredients: 3 cups whole wheat flour (atta); 1 tablespoon sugar; ½ teaspoon instant yeast; 1 cup water (or as required); 3 to 4 tablespoons curd (yogurt); 2 tablespoons butter (softened, unsalted or salted); ¾ teaspoon salt (or as required); Butter (softened or melted, as required, for brushing on the naan, unsalted or salted); Optional: Sesame seeds or nigella seeds for garnish

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Introduction

Butter Naan is a soft, fluffy Indian flatbread that pairs perfectly with curries and stews. This recipe uses whole wheat flour for a healthier twist while retaining all the rich, buttery flavor you love.

Ingredients

3 cups whole wheat flour (atta)
1 tablespoon sugar
½ teaspoon instant yeast
1 cup water (or as required)
3 to 4 tablespoons curd (yogurt)
2 tablespoons butter (softened, unsalted or salted)
¾ teaspoon salt (or as required)
Butter (softened or melted, as required, for brushing on the naan)

Instructions

Step 1: In a bowl, mix the instant yeast and sugar. Add water and stir to dissolve the sugar and yeast.
Step 2: Add 1 cup whole wheat flour to the yeast mixture and whisk well. Cover and let it rest for 40 to 45 minutes to leaven.
Step 3: Add the remaining flour, salt, softened butter, and curd to the leavened mixture. Knead into a soft, smooth, and pliable dough. Adjust with flour or water if needed.
Step 4: Cover the dough and let it rest for 25 to 30 minutes.
Step 5: Divide the dough into medium-sized balls. Cover and let them rest for 15 to 20 minutes.
Step 6: Lightly dust each dough ball with flour. Optionally, sprinkle with sesame seeds or nigella seeds before rolling.
Step 7: Roll each ball into a small to medium-sized round, about medium thickness.
Step 8: Heat a tawa or flat skillet over medium-high heat. Place the rolled naan on it.
Step 9: When the bottom is partially cooked, flip it. Air pockets will start to form on the naan.
Step 10: Once the second side is half cooked, remove the naan with tongs and place the first cooked side directly over the open flame to puff and brown. Flip to brown the other side as well, taking care not to overcook.
Step 11: Remove the naan and immediately brush with softened butter. Keep warm in a roti basket or serve right away.
Step 12: Repeat the process for the remaining dough balls, stacking the cooked naans to keep them soft until serving.

Tips & Variations

For extra flavor, add minced garlic or chopped cilantro to the dough before rolling.
Use yogurt at room temperature for better fermentation and softness.
Sprinkle nigella seeds or sesame seeds on top for a crunchy texture and aroma.
If you don’t have a tawa, a cast-iron skillet or non-stick pan works well too.

Storage

Store leftover butter naans in an airtight container at room temperature for up to 1 day. To keep them soft, reheat wrapped in foil in a hot oven or on a skillet with a little butter. Avoid microwaving, which can make them chewy.

How to Serve

Two flatbreads with uneven round shapes and light brown color with darker toasted spots and blackened sesame seeds lie on a white plate placed on a white cloth. In the background, there is a white bowl containing orange creamy curry with chunks of paneer. Both dishes are on a dark brown wooden surface with a slightly blurred effect. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of whole wheat flour?

Yes, you can substitute all-purpose flour for a softer, more traditional naan texture, but whole wheat adds a nutty flavor and extra nutrients.

Do I need yeast to make naan?

Traditional naan uses yeast for leavening, which gives it a light and airy texture. Some recipes use baking powder as a quick substitute, but yeast provides the best flavor and softness.