Homemade Naan + Indian Veggie Wrap

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Learn how to make homemade naan (Indian flatbread) with this simple and delicious recipe! | gimmesomeoven.comThis post is brought to you by Morningstar Farms.

One of the first questions I’m usually asked when people find out that I’m a food blogger — well, after they sheepishly (yet still always) ask how I earn a living blogging — is what kind of diet I follow.  You know, the “so what are you?” question that’s so common nowadays.

Vegan?  Vegetarian?  Pescetarian?  Gluten-free?  Paleo?  Raw?  Sugar-free?  Whole 30?  (Fill in the blank!)

It seems like most people assume that food bloggers are more apt to fall into a specific category.  And while I’ve certainly spent weeks or years dabbling in each of these diets, I still keep coming back to the same conclusion:

I enjoy eating a little bit of everything!  And accordingly, I enjoy food blogging about a little bit of everything!

However, over the years I have been tweaking the balance with the “everything” in my diet, experimenting with more of this, more moderation with that.  And amongst other changes, I have increasingly found myself choosing to eat meat a little less, and opting for more plant-based meals a little more.

Now before anyone jumps to conclusions, let me be clear — I have zero intentions of ever going full-on vegetarian or vegan.  I love my bacon and a nice peppercorn steak a little too much.  (And don’t even get me started on cheese…)  :)  However, that said, I am fully aware of the many merits of choosing to enjoy more plant-based meals in life from a nutrition standpoint (especially as someone with high cholesterol genes in the family), to a financial standpoint (let’s face it, steak’s not cheap!), to an environmental and sustainability standpoint (especially on a global level), and beyond.  And frankly, some of my favorite meals that I make are meatless!

So for anyone else out there who’s in the same boat and is looking to incorporate more plant-based options into your diet, I have a super-easy Indian Veggie Wrap recipe to share with you today, that’s made with my sister’s favorite (and impressively easy!) recipe for delicious homemade naan.  And I also wanted to throw out an invite to join me in a fun little challenge: taking a #VegAllegiance.

Homemade Naan Recipe | 1-Minute Video

Easy Indian Veggie Naan Wrap | gimmesomeoven.com

Love me a good play on words.  (Hello, who named her blog Gimme Some Oven?!)

So what is this #VegAllegiance?

Well, it’s a new little movement started by Morningstar Farms (maker of some of my favorite veggie burgers) where they are challenging people to make a personal pledge to eat more veggies and less meat.  Simple.  And you get to be the one to define what “more” and “less” look like for you.

I already eat plant-based meals about half of the time, especially at home.  So for me, I’m using this “pledge” to challenge myself to be better about eating more plant-based meals each week when I’m dining out.  And also work on coming up with some quick and easy, go-to, plant-based recipes that I can whip up when entertaining friends in.  Nothing huge or dramatic.  Just one or two more plant-based meals a week.

Which — if you’re new to trying more plant-based recipes — adding one or two plant-based meals to your diet each week is exactly where I’d encourage you to begin.  Don’t aim for anything too dramatic.  Just try weaving in an extra simple plant-based meal each week.  I already have lots of vegetarian and vegan recipes on the blog that you can try (that you might not even realize are already plant-based!).  But today, I thought I’d share with you a new quick and easy recipe that I’m slightly obsessed with lately, made all the more amazing with some delicious homemade naan.

Learn how to make homemade naan (Indian flatbread) with this simple and delicious recipe! | gimmesomeoven.com

I owe the credit for this naan recipe to my sister.  She and her husband cook a ton of Indian food, and when she was in town a few years ago, she mentioned that she had a killer easy naan recipe that I needed to try.  I was a little doubtful about the “easy” part (and very afraid of working with yeast at the time), but volunteered to watch and be a happy taste-tester.

Sure enough, she was right.  It was surprisingly easy, came together with very little prep time, and it was SUPER good.  Like, the as-good-as-the-restaurant (or dare I say better?) kind of good.  So of course, I had to share it with you.  I have tweaked the original recipe a bit to sub in some white whole wheat flour, plus I sweeten it with honey instead of sugar, and I cook mine in a cast-iron pan on the stove instead of on a fancy grill.  But trust me, it’s just as good.  (And even slightly better for you!)

To make the naan, whip up a batch of simple yeast dough that is moistened with yogurt, and let it rise for an hour.  Once the dough is ready, separate it into about 8 equal pieces.

Learn how to make homemade naan (Indian flatbread) with this simple and delicious recipe! | gimmesomeoven.com

Then roll each piece out until it’s nice and thin.  (The thinner it is, the more it will bubble up!)  Brush each side of the dough with some garlic butter.  Then pop it on a hot cast-iron skillet and let it cook on each side for about 1 minute.  The dough will bubble up while it cooks, which is how you get those tasty dark splotches.  Brush the dough with a little more butter if you’d like…

Learn how to make homemade naan (Indian flatbread) with this simple and delicious recipe! | gimmesomeoven.com

Then serve it warm, sprinkled with some fresh cilantro if you’d like.

And get ready, because you may never go back to buying store-bought naan again.  The bread is soft and chewy, made with healthier ingredients, and good grief it is good.  And one of my favorite new ways to enjoy it?

Easy Indian Veggie Naan Wrap | gimmesomeoven.com

This Spicy Indian Veggie Veggie Wrap.

I’ve been obsessed lately with Morningstar Farm’s Spicy Indian Veggie Burgers, and have been keeping them in my freezer for quick lunches on workdays.  (And coincidentally, I actually served up a bunch of them last night for my vegetarian friends who came to our #NeighborNight burger night.  They were a big hit!)

Anyway, last weekend I noticed this recipe on Morningstar’s website for turning the burger into a veggie wrap with naan and mangoes and a simple lime-curry slaw, so I gave it a go with my homemade naan.  And it was crazy good.  It was super filling, the perfect mix of sweet and savory, full of Indian flavors I love, and the best part?  Didn’t even miss the meat one bit.  So good.  And so easy.

Anyway, stay tuned because I’m going to come up with some more (intentionally) meatless meals to share with you this Spring.  And seriously — check out the #VegAllegiance hashtag on social media and consider joining along.  I think it’ll be “veggie” fun.  ;)

Easy Indian Veggie Naan Wrap | gimmesomeoven.com

Print

Homemade Naan

  • Prep Time: 15 minutes
  • Cook Time: 75 minutes
  • Total Time: 90 minutes
  • Yield: 8 servings 1x

Description

Learn how to make homemade naan with this delicious and simple naan recipe. My version is made with half whole wheat flour and naturally sweetened with honey, then brushed with a delicious garlic butter for an extra delicious twist.


Scale

Ingredients

  • 1 cup warm water
  • 2 tablespoons honey
  • 1 (.25 ounce) package active dry yeast (about 2 1/4 teaspoons)
  • 3 1/2 cups all-purpose flour (or 2 cups white whole wheat flour + 1 1/2 cups all-purpose flour)
  • 1/4 cup plain yogurt
  • 2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1 egg
  • 1/4 cup (4 tablespoons) butter
  • 3 cloves garlic, minced
  • (optional topping: chopped fresh cilantro)

Instructions

  1. Stir together warm water and honey until the honey has dissolved.
  2. Add the water mixture to the bowl of a stand mixer with the dough attachment, and sprinkle the yeast on top of the water.  Give the yeast a quick stir to mix it in with the water.  Then let it sit for 5-10 minute until the yeast is foamy.
  3. Turn the mixer onto low speed, and add gradually flour, yogurt, salt, baking powder, and egg.  Increase speed to medium-low, and continue mixing the dough for 2-3 minutes, or until the dough is smooth.  (The dough will still be slightly sticky, but should form into a ball that pulls away from the sides of the mixing bowl.)
  4. Remove dough from the mixing bowl, and use your hands to shape it into a ball.  Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel.  Place in a warm location (I set mine by the sunny window) and let it rise for 1 hour until the dough has nearly doubled in size.
  5. Meanwhile, heat the butter in a small saute pan over medium heat until melted.  Add garlic and cook for 1-2 minutes until fragrant.  Then remove butter from heat, strain out and discard the garlic, leaving the infused melted butter behind.  Set aside.
  6. Once the dough is ready, transfer it to a floured work surface.  Then cut the dough into 8 separate pieces. Roll each into a ball with your hands, then place on the floured surface and use a rolling pin to roll out the dough into a large circle (or oval, or whatever shape it takes) until the dough is a little less than 1/4-inch thick.  Brush dough lightly with the garlic-infused butter on both sides.
  7. Heat a large cast-iron skillet or heavy saute pan over medium-high heat.  Add a piece of the rolled-out dough to the pan and cook for 1 minute, or until the dough begins to bubble and the bottom turns lightly golden.  Flip the dough and cook on the second side for 30-60 seconds, or until the bottom is golden.  Then transfer the naan to a separate plate, and cover with a towel.  Repeat with remaining dough until all of the naan pieces are cooked.
  8. Keep the naan covered with the towel until ready to serve, so that it doesn’t dry out.  Serve sprinkled with fresh cilantro, if desired.

Notes

Recipe adapted from All Recipes.

This is a sponsored post in partnership with Morningstar Farms.  I’m a big fan of the #VegAllegiance program that they have started, and felt like this is something I would love to share on the blog, but all opinions are my own as always.  Thanks for supporting the brands that help make this site possible.  :)Learn how to make homemade naan (Indian flatbread) with this simple and delicious recipe! | gimmesomeoven.com

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263 comments on “Homemade Naan + Indian Veggie Wrap”

  1. Made a double batch. Made as much naan as needed for dinner with extras…then heatd oven to 400°.
    Omitted butter, cooked each Serving on a cookie sheet for 3 mins for amazing greek pita for pizzas and Gyros that is now in the freezer.
    Andddd if you leave it in for 3 mins then flip for 3 more mins it puffs up into the most delicious pocket pita we ate the next day.
    Wow what a versatile recipe!

  2. Absolutely incredible! Thank you for the great recipe! I made the dough and put it in the fridge overnight, then left it at room temp for 45 mins/1 hour and continued the recipe as written. Seriously so good. Thank you!

  3. Thanks for sharing this awesome recipe…made the naan today with kadai mushroom to go with it and it was such a hit with my family. This is a recipe to keep and I can think of so many variations that I am impatient to try everything at once…will never buy a naan anymore..

  4. Absolutely amazing! Super easy recipe to follow and make! Ended up making double the butter so I could brush the tops after cooking as well! Will definitely make again.

  5. I haven’t made it yet as I have a question;
    Can the dough be freezed? After all it’s going to be hard to quarter the recipe and I don’t need more than 2 naans at a time.
    Or should I lightly fry it and then freeze it refrigerate and warm up in a toaster oven when needed?
    Anyone tried?

  6. Simply delicious. Made it with chicken curry thanks f sharing.

  7. I didn’t have a standing mixer so used my food processor. A little messy but the dough turned out great. Naan is beautiful and yummy. Will definitely make again. Thanks for the recipe.

  8. So good! I used a pepper infused oil to grease the bowl, which added a nice little kick. Can’t wait to make this again and make mini pizzas with it.

  9. i love it with butter chicken.
    Naan

  10. Hi, many thanks for the recipe, it turned out super well, did not expect it. Everyone at the dinner table liked it. I will definitely make this my regular naan recipe. I served it with falafel, cabbage, cornichons, a garlic sauce and “french fries” made in the oven.

  11. I’m making the Naan right now and I’m wondering if I can freeze the finished naan, and if so, what is the best way to freeze it? There are just two of us in my family and 8 would be too many.

  12. Oh my gosh, these are DELICIOUS! I made a batch of larger ones to make flatbread bbq chicken pizzas and wow!!! 5 stars for sure! Will definitely be making more to put in the freezer!

  13. Here’s the food processor version of this recipe:

    -Mix water, yeast, and honey in a 2 cup measuring cup and let sit for 5 minutes
    -Mix dry ingredients in a bowl and put in food processor using the curing blade
    -When yeast has started to bloom, add yogurt and egg and mix well
    -Start food processor and slowly pour in the wet ingredients and run for about 1 minute
    -Spray a bowl with oil and place ball of dough into the bowl, cover with plastic wrap, and let rise until it doubles in size, about an hour.

    The rest of the recipe is the same (divide into eight, etc.)

  14. Does this recipe freeze well?

  15. Just made these and they were wonderful! So tender and tasty! The only small change I made is that I cooked them in a dry skillet without butter and then brushed on the butter with garlic pieces after it was cooked. Thank you for this delicious recipe!

  16. Great recipe. I misread the recipe and just added the butter and garlic into the dough before cooking….and its amazing! An Indian woman that works with my husband said it was the best naan she has had.

  17. I used the half whole wheat directions and it’s absolutely PERFECT! Thank You! This is a keeper for sure.

    • Used spelt flour to make these, as I am allergic to wheat. These turned out fabulous, thanks so much for the recipe! Haven’t been able to eat naan in years and I so wanted to eat the whole batch! 😊 Made my day!

  18. The ONLY naan recipe we use! Absolutely perfect in every way.

  19. Super delicious and easy! Great naan bread. We used it as crust to our butter chicken pizza. Delish!

  20. Perfect recipe! Used some of them to make little naan bread pizzas. So good. Saving this for sure to make again!

  21. Maybe a silly question but you mentioned freezing some to use later. How do you freeze them? Just in a zip top bag or wrapped up in foil? And then what’s the best way to thaw? I’m super excited to try this and would love to make a big batch to have throughout the week. Thanks!

  22. This recipe is amazing! I let the dough rest for two hours just because I forgot about it but it was soo good! I made some of my dough thick and some really thin and I liked both so you can play around with that to see what you like!

  23. Oops. I thought I could make this recipe using my Cuisinart food processor. It was a sticky mess. Nonetheless, i got through it, and the naan was wonderful. I know I will make this recipe over and over, but I will be using hands.and fingers instead!

  24. Loved this recipe! Made smaller pieces.. about 16 and it worked great! Served with curry to 8 adults and it was plenty! The dough was so soft and delicious I wondered if I could bake as a loaf instead of cooking in pan as naan! Any thoughts?

  25. Holy Cow!! This was fantastic. Followed the directions completely. I made a paneer dish tonight and realized I had no naan. Did not want to go to the store and, luckily, found this recipe and had all the necessary ingredients. This was far superior to the store bought packaged one. It rivaled our favorite Indian restaurant’s naan. Thank you!! I had always been a bit intimidated at the thought of making it, I am no longer. It was easier than I could have imagined. I will now always make naan with this recipe.

  26. I just finished making this to go with butter chicken! It was incredibly easy to make, and equally delicious! The garlic infused butter is the perfect finishing touch! Thank you for the amazing recipe! It’s a keeper!

  27. Is there a way of making this with almond or coconut flour? I am on a low carb diet and I miss naan so much!

  28. I’ve been wanting to try making naan for so long and finally did it with your recipe! I was lazy and didn’t want to make garlic butter so I just put 2 tsp of garlic powder in the dough mix. I found I had to cook the naan a bit longer on each side, but other than that this recipe turned out great. My husband thought they were store bought :) Thank you for sharing this recipe!

  29. Really excelent recpie! Better than restaurants, I’ve used it three or four times now.

  30. Yum!
    Question
    If I make them in the morning, how long around will they last? I want them for the evening, but I can only make in morning! How do you preserve them?

  31. Very easy to make! I don’t have a stand mixer so added the egg and yogourt to the yeast mixture once it was foamy, mixed it together, added 1 cup of flour and the salt / baking powder and mixed it until smooth, then added the rest of the flour in 1/2 cup increments while stirring with a large spoon. Once all the flour was in I used my hands, it’s extremely sticky but once it was all smooth (maybe 5 min of kneading) and pulling off the sides of the bowl easily enough then I put it in the oiled bowl to rise. Turned out great! I should mention I only used all purpose flour, I think it’d be stickier with the whole wheat so keep that in mind if you’re not using a stand mixer.

  32. This naan turned out great! Recipe was easy to follow and tasted just like the store bought naan. Will make again.

  33. This recipe is lacking ghee/clarified butter!

  34. I was really impressed with the flavor, texture and how easy it was to make these. I’m a good cook but not a great baker, especially with heated dough, and still these came out beautifully. I didn’t make the garlic butter, I used melted ghee instead and cooked in a dry cast iron skillet. Quick and impressive. Will definitely make again.

  35. This is awesome!! (But, I made more than I can eat at a sitting)… does it freeze well?

  36. You could add italian herbs to the mix as it’s just like a typical pizza dough

  37. These look amazing! I am going to try to make them today. Have you ever put a few of them in the freezer? Do they stay okay on the counter for a day or two? Thanks for all the amazing recipes :)

  38. Incredible texture and taste. This is my new goto naan recipe.
    Didn’t feel like running to grocery to buy naan to accompany the chicken eggplant curry I planned for dinner. Other naan recipes failed me in the past. But this recipe is so good! Yummy!!

  39. My husband has made this for us twice and both times it turned out fantastically!