3-Ingredient Whole Wheat Garlic Naan

Garlic-lovers, this one’s for you and me: Whole Wheat Garlic Naan! Warm, soft, pillowy bread smothered with Butter and Garlic. Who would say no to something like that?! 

I abso-freakin-lutely love garlic on everything. Okay wait I should probably be a little more specific: I love garlic on everything savory. That last bit is probably quite important. Garlic based desserts don’t sound good at all. Garlic brownies, garlic cake, garlic ice cream, uhhhhhhh no.

Besides garlic, I also love bread. I think that’s most people though right?

I was thinking of doing a garlic bread, but all those recipes just seemed like way too much effort. I wanted a minimal effort recipe, so I thought of the other type of garlic bread that’s just amaze: Naan! 

Naan is a type of bread too, and it just reminded me how much I enjoyed garlic naan every time I went to a restaurant back at home in India. 

They typically use AP flour, but we’re not about that trash so i switched it out for whole wheat flour!

Other than the fact that it’s garlic & bread, what’s even better about this recipe is that the only other base ingredients needed are yogurt and baking powder. Just too easy! 

3-Ingredient Whole Wheat Garlic Naan

5 from 2 votes

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Prep Time10 minutes mins

Cook Time6 minutes mins

Total Time16 minutes mins

Servings: 2 8” x 4” naan

Calories: 171kcal

Course: Appetizer, Side Dish

Cuisine: Indian

Warm, soft, pillowy bread smothered with Butter and Garlic. This Whole Wheat Garlic Naan is garlic & bread lover’s dream come true!

Ingredients

• ⅔ cup Whole Wheat Flour, 80g
• 1 teaspoon Baking Powder
• ⅓ cup Greek Yogurt, about 70g

Toppings:

• 1 teaspoon Butter
• 1 teaspoon Cilantro, Chopped
• ½ teaspoon Garlic, Minced

Instructions

• In a large bowl, mix flour and baking powder until combined well.
• Add yogurt and mix with the hook attachment of a hand mixer, or using a spoon followed by hand. Add a teaspoon of water at a time if the dough is too dry.
• Transfer to a lightly floured surface and divide into 2.
• Roll each piece until about ¼” thick and 7-8” long.
• Heat a nonstick skillet on medium-high, and place naan on it once heated.
• Cook one side for about 1½ minutes, then flip over.
• Brush ½ teaspoon butter on cooked side and sprinkle ¼ teaspoon garlic and ½ teaspoon cilantro on top.
• Let underside cook for another 1½ minutes. Naan should fluff up and be slightly charred.
• Flip and cook for a few seconds so toppings stick to the bread.

Notes

Recipe adapted from Little Spice Jar.

Storage:

• Let the naan cool completely before storing away so that it remains fresh.
• Room temperature: few hours on the countertop.
• Fridge: 1 week in an airtight container or zipper bag.
• Freezer: 1 month, wrapped in plastic wrap or in freezer bags.

Nutrition:

• Servings: 2 8” x 4” naan | Serving size: 1
• Calories: 171kcal
• Fat: 2.6g | Saturated fat: 1.4g
• Carbohydrates: 29.7g | Fiber: 5.3g | Sugar: 0.9g
• Protein: 8.8g