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Mumbai Mix

The practical recipe

Wholemeal Naan Recipe

A soft, homemade wholemeal naan made with chapati flour, yoghurt, milk and a little oil. This recipe is perfect with curries, wraps or as part of a family meal.

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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. Once you understand how the dough should feel, you can make naan confidently without relying only on the clock.

Before You Start

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

Difficulty
Beginner
Equipment
5 items, listed below

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

Nine simple steps

  1. Mix the dry ingredients

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

    Mixing the dry ingredients first helps the yeast, salt and sugar distribute evenly through the dough.

  2. Add the wet ingredients

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

    Wholemeal flour absorbs more liquid than plain flour, so the dough may feel slightly firmer at first.

  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.

    Try not to add lots of extra flour while kneading. A little oil on your hands is usually better than making the dough dry.

  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.

    Don't only watch the clock. Watch the dough. It's ready when it has visibly risen and feels lighter.

  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. Divide the dough

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

  7. Roll the naan

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

    Handmade naan does not need to look perfect. Slightly uneven shapes are part of the charm.

  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.

  9. Brush and serve

    Brush with butter or ghee if desired. Serve warm.

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

Wholemeal Naan Recipe

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

Serves
6
Preparation
20 min
First Rise
~2 hours
Second Rise
Optional, 30–45 min
Cooking
2–3 min per naan
Difficulty
Beginner

Ingredients

Tap an ingredient as you go

For the dough

You’ll need

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

Method

  1. Add the chapati flour, instant yeast, salt and sugar to a large mixing bowl. Mix well.
  2. Add the milk, yoghurt, oil and water. Mix until a dough begins to form.
  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. Place the dough in a lightly oiled bowl. Cover and leave somewhere warm until doubled in size. This usually takes around 2 hours.
  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. Lightly oil your hands. Divide the dough into 6 equal pieces and shape into balls. Keep covered while rolling.
  7. Lightly flour the work surface. Roll each dough ball into an oval.
  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. Brush with butter or ghee if desired. Serve warm.

Ingredient Guide

Why each ingredient earns its place

Why chapati flour?
Chapati flour gives this naan a soft wholemeal texture and a slightly nutty flavour.
Why yoghurt?
Yoghurt helps soften the dough and gives the naan a gentle tang.
Why milk?
Milk helps create a softer texture.
Why oil?
Oil helps bring the dough together and makes it easier to handle, especially when working with wholemeal flour.
Why extra water?
Wholemeal flour absorbs more moisture than plain flour, so a small amount of water helps balance the dough.

💛 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 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 Naan

    Brush with garlic butter after cooking.

  • Chilli Naan

    Add finely chopped green chilli to the dough.

  • Seeded Naan

    Sprinkle 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