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Stack Whole Grain Naan

Whole Grain Naan

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 85 Minutes
  • Cook Time: 16 Minutes
  • Total Time: 101 Minutes
  • Yield: 8 Naan 1x
  • Category: Side
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan


Pillowy and irresistible, this Whole Grain Naan is a healthy twist to traditional naan that is sure to satisfy those naan cravings.


  • 2 cups whole wheat pastry flour (8.7 oz.) *
  • 1 teaspoon quick rise/instant dry yeast *
  • ½ teaspoon baking powder
  • ¼ to ¾ teaspoon sea salt (+/-) *
  • 1 teaspoon pure maple syrup
  • 2 Tablespoons unsweetened plain plant yogurt
  • ¾ cup warm unsweetened plain plant milk (120 to 130F degrees) *

Optional Add-Ins:

  • Finely chopped garlic
  • Nigella seeds
  • Finely chopped green onions
  • Finely chopped cilantro leaves


  1. Place the flour, dry yeast, baking powder, and sea salt into a large mixing bowl. Whisk to combine.
  2. Add the maple syrup, plant yogurt, and warm plant milk, mix well with your hands until the dough starts to come together. While the dough is still in the bowl, start kneading the dough inside the mixing bowl to form a ball. At first the dough will seem wet and sticky, but keep kneading, the flour will start to absorb the wet ingredients, the stickiness will start lessening, and the dough will become easier to knead. Knead the dough inside the bowl for several minutes, then transfer the dough to a lightly floured surface and continue to knead the dough for another 6 to 8 minutes. The dough should be smooth and elastic. This dough is soft, but easy to knead. Form a dough ball.
  3. Wash the bowl where the dough was kneaded. Place the dough ball inside, spray the top with a tiny mist of water. Cover with a tea towel (or plastic wrap) and let rest in a warm place for 60 minutes or until doubled in size.
  4. Prepare a large baking sheet by lining it with parchment paper. Place about 1/8 teaspoon of whole wheat pastry flour in the center of the parchment paper and rub the surface of the parchment paper with the flour. Set aside.
  5. After 60 minutes or doubled in size, punch the dough down and place the dough onto a lightly floured surface. Cut the dough into 8 pieces. Shape the 8 pieces into individual dough balls, place the dough balls onto the parchment paper covered baking sheet, cover with a tea towel, allow to rest for 15 minutes.
  6. After 15 minutes, place a large flat non-stick skillet on the stovetop and bring the heat to a moderate heat. Then take one dough ball (work with one dough ball at a time while the rest are covered) and start to shape it into a flat disk in your hands, then place the disk onto a lightly floured surface and roll it out into a thin circle or oblong shape. You should need a minimal amount of flour as the dough should be very pliable and easy to roll out.
  7. When the pan is brought up to moderate heat, pick up the flattened dough in the palm of your hand, and spray (or brush) the dough with water. Press the flattened dough onto the hot pan with the water-coated side down onto the pan. The water will introduce steam and create bubbles in the dough as it cooks. Cook the dough for 1 minute, then flip and cook on the other side for approximately 1 minute or longer until lightly golden brown. Place the cooked naan covered into a tea towel to keep warm. Repeat this process with all the other dough pieces. Enjoy!


*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  Makes 8 naan