Whole Wheat Veggie Naan: A Healthier & Flavorful Indian Flatbread
2 hours 35 minutes
1165 reads
About Whole Wheat Veggie Naan: A Healthier & Flavorful Indian Flatbread
Craving incredibly soft and flavorful naan with a healthy twist? This Whole Wheat Veggie Naan recipe delivers a delightful fusion of wholesome and delicious, perfect for scooping up your favorite curry.Imagine biting into warm, nutty naan bursting with vibrant vegetables. Made with whole wheat flour and a simple yeast activation, this recipe guides you to naan perfection, complete with that irresistible char from the tava.Serve these alongside a rich tikka masala or a creamy korma for a truly satisfying and unforgettable Indian-inspired meal.
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Recipe Time & More
Prep2 hours 10 minutes
Cook25 minutes
Total2 hours 35 minutes
Ingredients
Dough
- 1 cup Whole Wheat Flour whole
- 1 tbsp Active Yeast dry
- 1 tsp Salt
- ¾ cup Milk warm
- ¼ cup Oil
Veggies & Spices
- ¼ cup Bell Peppers chopped, finely
- ¼ cup Carrot chopped, finely
- ¼ cup Beans chopped, finely, green
- ¼ cup Lightly Peas green, mashed
- 2-3 clove Garlic minced
- 1 tbsp Pepper black, ground
Toppings & Finish
- 1 tbsp Sesame Seeds
- 1 tbsp Nigella Seeds
- 4 tbsp Butter
Instructions
- In a large bowl, combine the warm milk and yeast. Let it stand for about 5-10 minutes until the yeast is foamy. This activates the yeast and ensures a well-risen dough.
- Add the whole wheat flour, salt, oil, chopped bell pepper, carrot, green beans, peas, minced garlic, and black pepper to the yeast mixture.
- Knead the dough for 8-10 minutes until it becomes smooth and elastic. Add a little more flour if the dough is too sticky.
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Punch down the risen dough to release the air. Divide the dough into 15 equal portions.
- Roll each portion into an oval shape, about ¼ inch thick. Be gentle while rolling to maintain a soft texture.
- Place the rolled naan on a baking sheet lined with parchment paper. Cover and let them rest for another 20 minutes for a second rise.
- Heat a tava or large skillet over medium-high heat. Melt a tablespoon of butter on the tava.
- Cook each naan for 2-3 minutes per side, or until golden brown spots appear. Apply butter to the cooked side while it's on the tava for added flavor.
- Sprinkle with sesame and nigella seeds. Serve hot with your favorite curries or enjoy with plain butter.
Recipe Notes
Good To Know
- For extra crunch and flavor, sprinkle a mix of toasted sesame and nigella (kalonji) seeds on top of the naans just before baking or pan-cooking.
- If you want softer naans, brush them with a little melted ghee or olive oil immediately after cooking and cover with a clean kitchen towel to trap steam.
- To make these naans vegan, substitute warm milk with unsweetened plant-based milk (like almond or oat) and use oil or vegan butter instead of ghee.
- Finely grate or mince your veggies (such as carrots, bell peppers, or spinach) to ensure they blend seamlessly into the dough and cook evenly, avoiding watery or chunky spots.
Expert Tips
- Don't overwork the naan dough. Kneading it just until smooth will prevent tough naans.
- For a restaurant-quality experience, cook the naans in a cast-iron skillet or on a griddle for beautiful char marks.
- Experiment with different toppings! Garlic, cilantro, or even a sprinkle of chili flakes can add exciting flavors.
Storage Instructions
- Store leftover naan in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. Reheat in a dry skillet or microwave.
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Recipe Nutrition
Calories: 183kcalCarbohydrates: 13gProtein: 3gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gCholesterol: 1mgSodium: 285mgFiber: 1gSugar: 1g
Zeenath Amaanullah
Articles: 92
5 Comments
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This looks perfect! Thanks for posting.
This is amazing! Excited to make it.
This looks so good! Appreciate the share.
So delicious! Excited to make it.
Wow, this looks fantastic!