Sprouted Wheat Naan

I modified the nana recipe from Joy of Cooking. The sprouted wheat makes a slightly sweeter naan. The yogurt provides a bit of tang, so if you know a tangy/sour plain yogurt, use it. I served this at my dinner party last Saturday.

Serves 12


  • 4 cups King Arthur bread flour (530g)
  • 2 cups King Arthur sprouted wheat flour (265g)
  • 1 1/2 teaspoons salt
  • 3 1/2 teaspoons of active dry yeast
  • 2 1/4 cups of plain yogurt or buttermilk (Greek yogurt is too thick – don’t use it. Experience speaking here. )
  • 6 tablespoons of melted butter or vegetable oil
  • 1 tablespoon to 3 tablespoons of water, as needed
  • Small amount of oil for oiling the container for letting the dough rise.
  • Small amount of flour so dusting the bench
  • 6 tablespoons of melted butter


Large bowl or stand mixer with a dough hook, another large bowl or container for letting the dough rise, baking sheet or baking stone/steel, pot or microwave safe bowl or measuring cup, cooking thermometer (optional), kitchen scale (optional), pastry brush, tongs, cooling rack


  1. Heat the yogurt or buttermilk to 70 to 80 degrees F using a microwave or a small pot on the stove. (You can also take out your yogurt or buttermilk early and let it come to room temp.)
  2. Lightly oil a large bowl or container with the small amount of oil. You can also use spray oil.
  3. Measure your flours into a large bowl or the bowl of your stand mixer.
  4. Add the salt to one side of the bowl and the yeast on the opposite side of the bowl. Salt will kill yeast, so don’t put them together.
  5. Stir the salt and yeast into the flour. You can use your hands or the dough hook for your stand mixer.
  6. Mix the yogurt and 6 tablespoons of melted butter or vegetable oil together.
  7. Pour the yogurt mixture into the bowl with the flour. Add 1 tablespoon of water.
  8. If using a stand mixer with a dough hook, mix on low speed at first so the yogurt and water are mixed in. A ball of dough will form. If there is flour at the bottom of dough ball or on the sides of the mixer, you may need to add some additional water. Add a little at time until the flour is all incorporated into the dough ball. You can up the speed to medium-low until the dough is smooth and elastic. (You can also leave it at low.)
  9. If kneading by hand, mix the flour and yogurt together until a ball of dough forms. If the dough is very stiff, add some more water a little at a time. Lightly flour your board and then knead the dough on the board for 10 minutes or so. The dough should be smooth and elastic.
  10. Put the dough in the lightly oiled bowl or container. Flip the dough over so the oiled bottom is now on top. If your container or bowl has a lid, cover the dough with it. Otherwise, you can cover the top of bowl or container with plastic wrap.
  11. Let rise in a warm place, until doubled. This will take about 1 1/2 hours.
  12. At one hour into the dough rise, turn on the oven to 475 degrees F. Put one of the ovens racks at the lowest position and put in the baking sheet rim side down or upside down (you are going to bake on the bottom of the sheet) or baking stone/sheet on the rack. If you have your baking stone/sheet on the bottom of the oven, you can leave it there and not bother adjusting the rack.
  13. Lightly flour your bench.
  14. Once the dough has risen (doubled in height), punch it down and remove it from the bowl.
  15. Divide the dough in half, then quarters, then the quarters into thirds. Round these sections of dough into balls with a smooth gluten top. Place the balls onto the lightly floured bench.
  16. Cover the balls of dough with a large bowl or lightly oiled foil or plastic wrap. You could also use a lightly damped dish cloth.
  17. Let the dough balls rest for 10 minutes. You want the gluten to relax.
  18. Keeping the rest of the dough balls covered, on a lightly floured bench, roll a dough ball into an oval 8 to 10 inches long and 1/4 inch thick.
  19. Brush the top of the oval with the melted butter.
  20. Repeat steps 18 and 19 until you have enough ovals to put onto the baking sheet or baking stone/steel. Place the ovals onto the baking sheet or baking stone/steel. Make sure they do not touch.
  21. Bake until the ovals have a brown bottom and are puffy. This takes about 6 to 7 minutes. You may want to check the first batch at 5 minutes.
  22. If using the baking sheet, remove it and carefully remove the naan using tongs to a cooling rack. Place the baking sheet back into the oven. If using a baking stone/steel, carefully remove the naan from the baking stone/steel with the tongs.
  23. Brush melted butter on the top of the naan when removed from the oven.
  24. Repeat steps 18 to 23 until all the naan has been baked.
  25. Place in a cloth lined basket and keep covered until time to serve. Serve hot or warm.


4 thoughts on “Sprouted Wheat Naan

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