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The practical recipe

Wholemeal Naan Recipe

A soft, homemade wholemeal naan made with chapati flour, yoghurt, milk and a little oil.

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From My Kitchen

Wholemeal naan has a slightly deeper flavour than white naan, and chapati flour gives it a lovely softness.

It behaves a little differently from plain flour because it absorbs more moisture, so this version includes a small amount of extra water and a little oil to help the dough come together.

This is exactly the kind of recipe I love teaching because it shows that small adjustments make a big difference.

Before You Start

This is rated beginner difficulty, and involves 20 min, ~2 hours, Optional 30–45 min, 3 min. None of it is complicated — just a little patience where the recipe needs it.

What you'll learn

  • • How wholemeal dough should feel
  • • Why chapati flour needs slightly more moisture
  • • How to knead naan dough until soft and elastic
  • • How to cook naan on a hot pan

Step-by-step

  1. 1

    Mix the dry ingredients

    Add the chapati flour, instant yeast, salt and sugar to a large mixing bowl. Mix well.

    [PHOTO – Ingredients]
  2. 2

    Add the wet ingredients

    Add the milk, yoghurt, oil and water. Mix until a dough begins to form.

    [PHOTO – Mixing Dough]
  3. 3

    Knead the dough

    Knead the dough until smooth, soft and elastic. If needed, lightly oil your hands while kneading rather than adding lots of extra flour.

    [PHOTO – Kneading Dough]
  4. 4

    First rise

    Place the dough in a lightly oiled bowl. Cover and leave somewhere warm until doubled in size. This usually takes around 2 hours.

    [PHOTO – First Rise]
  5. 5

    Second rise (optional)

    If you have time, gently knock the dough back and allow it to rise again for 30–45 minutes. This helps create a softer naan.

  6. 6

    Divide the dough

    Lightly oil your hands. Divide the dough into 6 equal pieces and shape into balls. Keep covered while rolling.

    [PHOTO – Dividing Dough]
  7. 7

    Roll the naan

    Lightly flour the work surface. Roll each dough ball into an oval.

    [PHOTO – Rolling Naan]
  8. 8

    Cook on a hot pan

    Heat a heavy frying pan or cast iron pan until hot. Cook each naan until bubbles appear and golden spots form. Flip and cook the other side.

    [PHOTO – Cooking Naan]
  9. 9

    Brush and serve

    Brush with butter or ghee if desired. Serve warm.

    [PHOTO – Finished Wholemeal Naan]

Ready to start cooking? Here's the complete recipe, with everything you need in one place.

Recipe Card

Wholemeal Naan Recipe

Soft wholemeal naan made with chapati flour, yoghurt, milk and a little oil.

Ingredients

Tap an ingredient as you go

For the dough

  • 225g chapati flour
  • 5g instant yeast
  • 3g salt
  • 8g sugar
  • 76g milk
  • 92g plain yoghurt
  • 8g vegetable oil
  • 6g water
  • Extra oil for greasing hands if needed

You'll need

  • ✓ Large mixing bowl
  • ✓ Rolling pin
  • ✓ Tea towel
  • ✓ Heavy frying pan or cast iron pan
  • ✓ Pastry brush

Method

  1. 1. Add the chapati flour, instant yeast, salt and sugar to a large mixing bowl. Mix well.
  2. 2. Add the milk, yoghurt, oil and water. Mix until a dough begins to form.
  3. 3. Knead the dough until smooth, soft and elastic. If needed, lightly oil your hands while kneading rather than adding lots of extra flour.
  4. 4. Place the dough in a lightly oiled bowl. Cover and leave somewhere warm until doubled in size. This usually takes around 2 hours.
  5. 5. If you have time, gently knock the dough back and allow it to rise again for 30–45 minutes. This helps create a softer naan.
  6. 6. Lightly oil your hands. Divide the dough into 6 equal pieces and shape into balls. Keep covered while rolling.
  7. 7. Lightly flour the work surface. Roll each dough ball into an oval.
  8. 8. Heat a heavy frying pan or cast iron pan until hot. Cook each naan until bubbles appear and golden spots form. Flip and cook the other side.
  9. 9. Brush with butter or ghee if desired. Serve warm.

💛 Mumbai Mix Tips

  • • Lightly oil your hands instead of adding lots of extra flour.
  • • Wholemeal dough can feel firmer than white naan dough at first.
  • • Let the dough rise properly before rolling.
  • • A hot pan is essential for bubbles and golden spots.

Common Wholemeal Naan Mistakes

Why is my wholemeal naan dry?

The dough may have needed slightly more moisture, or too much extra flour was added while kneading.

Why didn't my naan rise?

The yeast may have been old, or the dough may not have been kept somewhere warm enough.

Why is my naan dense?

The dough may not have risen enough, or it may not have been kneaded until elastic.

Why didn't my naan bubble?

The pan may not have been hot enough.

FAQs

Can I use plain flour instead?

Yes, but the texture will be different. Use the white naan recipe for a softer plain flour version.

Can I freeze wholemeal naan?

Yes. Cool completely, wrap well and freeze. Reheat from frozen or defrost first.

Can I make the dough ahead?

Yes. You can make the dough ahead and keep it covered in the fridge after the first rise.

Can I make this without yoghurt?

This recipe has been tested with yoghurt. If you remove it, the texture and flavour will change.

Variations

Different ways to make this your own

  • Garlic Wholemeal NaanBrush with garlic butter after cooking.
  • Chilli NaanAdd finely chopped green chilli to the dough.
  • Seeded NaanSprinkle sesame or nigella seeds before cooking.

Continue Learning

Explore more of what you can make from here:

  • Authentic Homemade Naan
  • Naan Pizza (Coming Soon)
  • Naan Wraps (Coming Soon)
  • Chickpea Curry (Coming Soon)
  • Spinach, Paneer & Sweetcorn Curry (Coming Soon)

From the Mumbai Mix Kitchen

Wholemeal naan feels a little more rustic than white naan, and that is exactly what I love about it.

It does not need to be perfectly shaped or perfectly smooth.

If it is soft, warm and makes you want to tear off a piece straight from the pan, you have made it right.

Happy cooking,

— Deshna