Whole Wheat Garlic and Coriander Naan

21 Jul


I had never even considered making my own naan breads until we were having a guest over for dinner. I made a chicken curry (Post coming) and I thought I would make a bit more of an effort then usual and make homemade naan to boot. I originally found a plain naan recipe that didn’t use yogurt, egg, oil or whole wheat flour but I changed my mind and decided to challenge myself a bit.


I will have to give the other recipe a go sometime but this one was so good, I don’t know how I’ll be able to top it! It was soft and fragrant from the garlic and coriander and the seeds gave the top a slight crunch. It was actually surprisingly easy to rustle up and I will definitely not be going back to shop bought any time soon. They obviously work magnificently with a big curry, to soak up that amazing sauce but they would also be handy to use as a pizza base, open top sandwich or even topped with scrambled eggs for an Indian twist on breakfast.


Whole Wheat Garlic and Coriander Naan (Makes 6-8)

1/2 cup warm water

1tsp caster sugar

2tsp active dry yeast

2 cups whole wheat flour

1/2 cup white bread flour

1/2tsp salt

1/4 cup olive oil

1/3 cup natural yogurt

1 egg

Toppings: dried coriander, poppy seeds, sesame seeds and minced garlic

olive oil, for frying

  • In a large bowl, mix together the water, sugar and yeast and let sit for 5mins.
  • Pulse the whole wheat flour in a food processor until it is quite fine.
  • Next stir in the two types of flours,salt, olive oil, yogurt and egg and mix until you have a soft dough.
  • Turn out onto a well floured surface and knead for 4-5mins.
  • Place in a lightly oiled bowl and cover with a tea towel. Let rise in a warm area for about 1hr until roughly doubled in size.
  • Knock the air out of it and knead for 1-2mins then divide into 6-8 even balls.
  • Roll each one out into a thin oval then sprinkle with a little bit of each of the toppings or whatever you fancy and press into the dough lightly.
  • Heat a tiny bit of oil in a large frying pan or griddle and over a medium/high heat and place about two naans on at a time. Flip once the bottom is golden cook on the other side.
  • Serve hot with a curry or as a pizza base etc.


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