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Whole Wheat Naan Bread - Vegan Indian Naan Recipe
5 from 78 votes

Whole Wheat Naan Bread - Vegan Indian Naan Recipe

Whole Wheat Vegan Naan Bread is a soft, slightly chewy Indian flatbread made with whole wheat flour, a sponge starter with yeast, and dairy-free yogurt. The dough rises before being rolled and cooked on a hot skillet, yielding warm, mildly spiced bread with optional savory toppings like garlic, cilantro, and seeds. This naan offers a plant-based alternative suitable for serving alongside curries or as a snack.

Prep Time
10 mins
Cook Time
25 mins
Rise time
2 hrs 20 mins
Total Time
35 mins
Servings: 3
Calories: 275 kcal
Course: Side Dish, Bread
Cuisine: Indian, Vegan

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
  • cilantro
  • nigella seeds
  • black sesame seeds
  • vegan butter
  • garlic minced; toppings

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. 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

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 275

% 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.