Whole Wheat Naan Bread - Vegan Indian Naan Recipe
User Reviews
5
Whole Wheat Naan Bread - Vegan Indian Naan Recipe
Description
This whole wheat vegan naan recipe starts with a sponge made from warm water, whole wheat flour, active dry yeast, and non-dairy yogurt to provide a tender texture without dairy ingredients. After the sponge rises, additional whole wheat flour, baking powder, salt, and oil are incorporated to form a soft dough. The dough undergoes a second rise until nearly doubled in size, contributing to its light crumb.
The dough is divided and rolled into discs gently to retain airiness, then cooked on a skillet to develop a warm, pliable bread with slight char and tender bite. Optional toppings such as minced garlic, cilantro, nigella seeds, and black sesame seeds add aromatic flavors and texture. The final naan is vegan and uses pantry staples common in vegan cooking.
This naan pairs well with Indian dishes like dals and curries or can be used as a wrap or for dipping. Variations for gluten-free and oil-free versions are available. The notes emphasize adjustments in flour type and hydration for those alternatives as well as serving size and nutritional considerations.
Ingredients
Sponge:
- 1/2 cup water warm-hot
- 1/4 cup whole wheat flour or spelt flour
- 1.5 tsp active dry yeast
- 1/2 tsp sugar optional, or maple syrup
- 1/4 cup Non-Dairy yogurt plain unsweetened, I use kite hill) at room temp, or use 1/4 cup cashew milk(thick non dairy milk), mixed with 1/2 tsp vinegar, or use mashed very ripe avocado
Naan:
- 1 to 1.5 cups whole wheat flour , or a mix of wheat and spelt
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 tbsp neutral cooking oil plus more for greasing, generic cooking oil
- garam masala garlic powder, nutritional yeast, cumin, fresh herbs etc, flavor additions
- garlic minced; toppings
- cilantro
- nigella seeds
- black sesame seeds
- vegan butter
Instructions
- Mix all the ingredients under sponge in order. Mix well to combine and cover with a towel. Let the sponge sit for 25 - 30 mins in a warm place.
- Then add 3/4 cup flour, baking powder, salt, and add to the sponge bowl. Add oil, mix well. Add more flour as needed to make a somewhat sticky but cohesive mixture. Knead for 2-3 mins to get to a somewhat smooth dough. Cover the bowl with a thick towel and let sit until dough is almost double in size. 1 to 1.5 hour depending on the ambient temperature.
- Drizzle a few drops of oil on the dough and spread. Use a tbsp of flour if needed to bring it together into a smooth ball. Divide the dough into 3 or 4 equal portions. Shape into smooth balls. Place the balls on parchment, cover with a towel and let sit for 10-15 mins. Meanwhile prep the skillet, toppings etc.
- Use some flour to shape the balls into naans using a rolling pin or just pressing with your hand(lightly so that all the air from the rising dough isnt squeezed out). Spritz water on top and press in any toppings like garlic, cilantro, nigella seeds or other seeds.
- Heat a cast iron or heavy bottom skillet over medium high heat. Cook for 1 to 3 minutes per side. (You can cover the Naan for half a minute during cooking). Brush liberally with vegan butter or oil. Cover with a towel is not serving immediately. Store on the counter for a few hours or refrigerate for upto a week or freeze for month. See Tips above the recipe. Serve with Indian Curries/Entrees. For more cooking options, see my original Naan post to Bake.
Notes
- For a gluten-free naan, refer to specialized recipes using chickpea or gluten-free flours with appropriate adjustments.
- To omit oil, keep the dough slightly stickier and brush cooked naan with aquafaba before covering with a towel to maintain softness.
- Combining whole wheat with unbleached white flour can improve texture for oil-free versions.
- Nutrition info corresponds to one serving and dough size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Sodium | 395mg | 16% |
| Potassium | 284mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 78mg | 8% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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