Soft, fluffy, and made completely with whole wheat flour, this homemade garlic naan needs no yeast and no maida! Cooked on a pan, it turns out beautifully soft and perfect for everyday meals. It's a healthier alternative to traditional naan and pairs wonderfully with dal, paneer, or any curry.
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In a bowl, mix wheat flour, baking soda, baking powder, sugar, and salt.
Add curd and bring the ingredients altogether first .
Gradually add water and knead into a soft dough. Knead really well for 8-10 min.
Cover and rest the dough for 20–30 minutes.
Divide the dough into equal balls. 2 cups make around 8-9 medium size balls.
Roll slightly thick naans like that of thickness of paratha, sprinkle chopped garlic and black seeds on top, and press gently. Brush some drops of water on the upper side.
Heat a non-stick pan well.
Place the naan on the pan as it is, no need to flip, drizzle a little water around the sides, cover, and cook.
Uncover after 1 min , you will see bubbles on the upper side. At this time flip and cook the other side, sprinkle some drops of water again, cover again to keep it soft and fluffy.
Brush immediately with melted butter/ghee . This keeps naan moist and gives that restaurant-style shine. Garnish some coriander leaves.
Ensure the dough is soft and well-kneaded for the best texture and allow it to rest for minimum 30 min to make naan soft.
If the curd is sour, reduce baking soda a bit .
Roll slightly thick, thin naan becomes dry. Keep it medium-thick for a fluffy texture.
Cook the naan on medium to low heat avoid burning.
Cook covered on medium heat. Covering traps steam and keeps the naan soft. Avoid high flame or it will turn hard.
Can I use regular curd instead of thick curd?
Yes, you can use regular curd, but make sure to adjust the water quantity accordingly to maintain the dough's consistency.
What can I use instead of black seeds (kalonji)?
You can substitute black seeds with sesame seeds or skip them altogether if unavailable.
Can I make this naan without garlic?
Yes, you can skip the garlic if you prefer plain naan.
Can I store the dough for later use?
Yes, you can store the dough in an airtight container in the refrigerator for up to 24 hours.
Can I cook this naan in an oven instead of a pan?
Yes, you can bake the naan in a preheated oven at 450°F (230°C) for 5–7 minutes or until puffed and golden.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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