Multigrain Naan

Why You’ll Love This Recipe

• Wholesome Ingredients: Combines whole wheat with multigrains for added fiber and nutrition.

• Soft and Chewy: Traditional naan texture with a hearty multigrain boost.

• Versatile: Great alongside Indian dishes or as a wrap for sandwiches.

• Easy to Make at Home: Requires simple ingredients and minimal equipment.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup warm water (110°F/45°C)

• 2 teaspoons active dry yeast

• 1 tablespoon sugar or honey

• 1 cup whole wheat flour

• 1 cup all-purpose flour

• 1/2 cup rolled oats or multigrain flour

• 1/4 cup plain yogurt

• 2 tablespoons olive oil or melted butter

• 1 teaspoon salt

• Optional toppings: melted butter, minced garlic, chopped cilantro

Directions

1. Activate Yeast: In a bowl, combine warm water, yeast, and sugar or honey. Let sit for 5-10 minutes until foamy.

2. Mix Dry Ingredients: In a large bowl, whisk together whole wheat flour, all-purpose flour, oats or multigrain flour, and salt.

3. Combine Ingredients: Add yeast mixture, yogurt, and olive oil or butter to the dry ingredients. Mix to form a soft dough.

4. Knead Dough: Knead dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.

5. First Rise: Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 to 1.5 hours.

6. Divide and Shape: Punch down dough and divide into 6-8 equal portions. Roll each piece into a ball, then flatten into an oval or tear shape about 1/4 inch thick.

7. Cook Naan: Heat a skillet or cast-iron pan over medium-high heat. Cook each naan for 1-2 minutes on one side until bubbles form, then flip and cook another 1-2 minutes until golden brown spots appear. Optional: brush with melted butter and sprinkle garlic or cilantro.

8. Serve Warm: Serve naan warm with your favorite curries or dips.

Servings and Timing

• Servings: 6-8 naans

• Preparation Time: 15 minutes

• Rising Time: 1-1.5 hours

• Cooking Time: 15 minutes

• Total Time: About 1 hour 30 minutes

Variations

• Garlic Naan: Brush cooked naan with garlic butter and sprinkle with fresh herbs.

• Stuffed Naan: Fill with spiced potatoes, paneer, or cheese before cooking.

• Gluten-Free Option: Use gluten-free flours and xanthan gum, adjusting hydration.

• Herbed Naan: Add chopped cilantro, mint, or parsley to the dough.

Storage/Reheating

• Storage: Store naan in an airtight container at room temperature for up to 2 days.

• Freezing: Freeze cooled naan in zip-top bags for up to 1 month.

• Reheating: Warm naan in a skillet or oven wrapped in foil until heated through.

FAQs

Can I use yogurt substitutes?

Yes, dairy-free or coconut yogurt works well.

How do I get soft naan?

Use yogurt and olive oil in the dough, and cook on medium-high heat.

Can I bake naan instead of pan-cooking?

Yes, bake at 500°F (260°C) on a preheated baking stone for 4-5 minutes.

Can I prepare dough ahead?

Yes, refrigerate dough for up to 24 hours and bring to room temperature before cooking.

Is this recipe vegan?

Use plant-based yogurt and oil for a vegan version.

Can I add spices to the dough?

Yes, add cumin seeds, nigella seeds, or chili flakes for flavor.

How thick should I roll the naan?

About 1/4 inch thick for best texture.

Can I freeze cooked naan?

Yes, wrap well and freeze for up to 1 month.

How do I store leftover naan?

Store in airtight containers at room temperature or freeze.

What dishes pair well with naan?

Curries, dals, grilled meats, and vegetable dishes.

Conclusion

Multigrain Naan is a nutritious and delicious take on the traditional Indian flatbread, combining wholesome grains with soft, chewy texture and rich flavor. Perfect for pairing with your favorite meals or enjoying as a snack, this naan is a fantastic addition to any kitchen.