MAR
28

Whole Wheat Naan and Tandoori Chicken Wraps

Breads, Grilled Meats, Grilling, Indian, Main Dish, Poultry, Sandwiches, Wraps, Yeast Breads | 37 comments

I was first introduced to Naan by my Aunt and Uncle who taught me how to make one of my favorite Indian Recipes: Indian Butter Chicken, but I didn’t actually know what Naan tasted like. Back then we ate Butter Chicken with Pita Bread because it was more readily available at typical grocery stores.

whole wheat indian naan recipe

But then one day, my friend Jamie posted a recipe for Naan Bread and I knew the time had come where I had to try it for myself.

My kids absolutely love helping me make this delicious Indian Flatbread – what they like to call “circle bread.” Rolling the dough into little balls and then flattening with a rolling pin provides so much entertainment for their little hands.

It’s a shame that I am only just now getting around to sharing the recipe, because we’ve been making Naan at home for months now. Each time gobbling it up before I could take any photos because it is just too darn good!

This time I wanted to do a little experimenting test a whole wheat version of the Indian Naan so it would be a touch healthier. We loved it! I use a Nutrimill Grain Mill to freshly grind my own whole wheat flour (related: Baking with Whole Grains – Nutrimill Review).

grilled tandoori chicken recipe

Don’t let any fear of baking with yeast discourage you from cooking up your own Naan at home. Here are some of my top tips for using yeast. Naan is a great recipe to start practicing with!

3 TIPS FOR BAKING WITH YEAST

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Doubled in Bulk

Just because the recipe lists rising times, does not make them accurate. There are many things that affect yeast rising time such as yeast freshness and kitchen temperature.

Instead, consider rising times to be guidelines and pay more attention to: has the dough doubled in bulk. That is how you know the rise is complete.

Finger Test

Want to know how to test if the dough has doubled in bulk? Simply dust two fingers with flour and plunge them into the dough as you near the “guideline” recipe rising time nears. If doubled in bulk, the hole will not collapse.

On the other hand, the hole from your fingers will quickly close if the dough is not ready. Give it another 10-15 minutes and try again until the indentations remain.

Fresh Yeast

Fresh yeast is important. Take a look at the experation date before you get started, or if you don’t even remember when you bought the yeast, buy some fresh yeast. Old yeast doesn’t yield reliable rising results.

If baking with yeast is a rare occasion in your home, buy packets rather than jars of yeast to eliminate waste. Additionally, you can lengthen the life of yeast by storing it in the refrigerator, but make sure you let it come to room temperature before using.

tandoori chicken naan wraps

The weather has been quite warm here lately. The first recipe I cooked up on our grill this season was some Tandoori Chicken to serve inside the Indian Naan Bread for wraps.

If you’re already cooking chicken or something else on the grill, go ahead and cook the Naan there too (instructions in the recipe). I’ve gotten into the habit of cooking the Naan on the stove, however, because the kids love to help and watch and it’s easier for me to keep a watchful eye on them at the stove than near the grill.

P.S. I’ve got a guest post over on My Baking Addiction this week about Peanut Allergies and Peanut Butter Alternatives. Come say “Hi.”

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Whole Wheat Indian Naan and Grilled Tandoori Chicken Wraps

Wrap recipe inspired by and Yogurt Sauce slightly adapted from Baked Bree
Naan adapted from My Baking Addiction

Print Save Recipe

Ingredients:

For the Naan:
1 (.25 ounce) package active dry yeast
1 cup warm water
2 tablespoons white sugar
1/4 cup plain yogurt
1 egg, lightly beaten
2 teaspoons salt
2 - 2 1/2 cups bread flour
1 3/4 - 2 cups fresh whole hard white wheat flour
1/4 cup butter, melted

For the Wraps:
Tandoori Chicken
thinly sliced cucumber, red onion, and red bell pepper
cilantro leaves
yogurt sauce, recipe follows

For the yogurt sauce:
1 cup plain Greek yogurt
2 tablespoons fresh mint leaves, chopped
2 tablespoons fresh cilantro leaves, chopped
1/2 teaspoon cumin
1 tablespoon lemon juice, freshly squeezed
1/4 teaspoon each salt and pepper

Directions:

For the Naan:

Add the warm water and yeast to the bowl of a stand mixer. Let rest for 10 minutes, until the yeast has bloomed. Add the sugar, yogurt, egg, and salt to the water. Whisk until combined.

Add 1 cup of bread flour and 1 cup of whole wheat flour to the liquid mixture, stir with the paddle attachment of the mixer. Slowly add remaining flours until a soft, elastic dough is formed. Knead for 3-5 minutes with the electric mixer.

You will need to switch to the dough hook attachment at some point, when the dough becomes too thick for the paddle. Alternatively, you can knead by hand on a lightly floured surface.

Remove dough from the bowl, oil bowl, replace dough and cover with plastic wrap. Set aside to rise for approximately 1 hours, or until doubled in bulk.

Punch the dough down and pull off small handfuls of dough (about the size of a golf ball). Roll the dough into balls and place on a greased baking tray. Cover with plastic wrap and allow to rise again until doubled, about 30-45 minutes.

To cook the Naan, you can either cook it on a greased grill preheated to high or as I most often do, on a lightly greased large pancake griddle on the stove over medium-high heat. Roll the dough balls into a thin circle or oval. Cook on the grill or griddle over the stove for 2-3 minutes per side, or until puffy and browned.

Brush the cooked side with melted butter, then turn over and cook on the remaining side for 2-3 more minutes. Remove, and cook remaining until the process is complete.

Note: I keep a baking tray in an oven preheated to 150 degrees F to transfer the cooked naan to stay warm while I continue cooking.

For the Wraps:

Marinade the Tandoori Chicken according to recipe instructions. Cook chicken breast over high heat on a grill until done. Remove and let rest, loosely covered, for 5 minutes before cutting into.

Combine all the ingredients for the yogurt sauce. Inside a piece of Indian Naan place a few slices of grilled chicken, cilantro, red onion, cucumber and red pepper. Drizzle with yogurt sauce.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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37
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Liz @ Blog is the New Black - March 28, 2011 @ 6:48 am

    I’ve been dying to make my own naan!

    [Reply]

  • 2
    Aimee @ Simple Bites - March 28, 2011 @ 7:03 am

    Can I come over for dinner! This looks just amazing.

    [Reply]

    • Katie Goodman

      Katie replied: — March 28th, 2011 @ 7:13 AM

      Any time! :) Our table always has room for more.

  • 3
    Amber | Bluebonnets & Brownies - March 28, 2011 @ 7:11 am

    Oh gosh do I love Tandoori Chicken and naan. My favorite naan has toasted coconut and cashews or almonds baked in, it’s called Peshwari naan. It’s hard to find here in the States, but is common place in the UK. Katie, your photos are beautiful as ever, and I can’t wait to try making these.

    [Reply]

  • 4
    Julie @ Willow Bird Baking - March 28, 2011 @ 7:22 am

    Ooh, this looks fresh and delicious!

    [Reply]

  • 5
    Maris (In Good Taste) - March 28, 2011 @ 7:26 am

    Lunch for tomorrow!

    [Reply]

  • 6
    SnoWhite @ Finding Joy in My Kitchen - March 28, 2011 @ 7:30 am

    Love Naan bread — thanks!

    Do you grind your own wheat, or do you have a brand that you recommend? I’m loving KA white whole wheat, but I’m not sure what else is out there.

    [Reply]

  • 7
    Miko's Girl - March 28, 2011 @ 8:02 am

    A new food to try that you construct and eat with your hands. My family loves this style of eating:) I’ve bookmarked this on delicious and am adding it to my weekly menu!

    [Reply]

  • 8
    callie - March 28, 2011 @ 8:45 am

    I just found your website. Your recipes look amazing! I can’t wait to start trying them! Especially this one.

    [Reply]

  • 9
    Carrie - March 28, 2011 @ 11:20 am

    Yum, Katie!! Just bookmarked this. Can’t wait to try it out.

    [Reply]

  • 10
    EatLiveRun - March 28, 2011 @ 11:36 am

    Looks delicious!

    [Reply]

  • 11
    bridget {bake at 350} - March 28, 2011 @ 12:46 pm

    That looks just fabulous, Katie!

    [Reply]

  • 12
    Jen @ My Kitchen Addiction - March 28, 2011 @ 12:47 pm

    I just made naan for the first time last week and loved it… I’ll definitely be making more in the future! I will bookmark your tandoori chicken recipe… Those flavors sound great!

    [Reply]

  • 13
    Tessa - March 28, 2011 @ 3:02 pm

    These look like a wonderful warm weather meal. I’ve been trying to get more into bread baking lately. Thanks for your tips!

    [Reply]

  • 14
    Lisa {Smart Food & Fit} - March 28, 2011 @ 3:49 pm

    I always buy the Naan bread from Costco. I’ll have to try your recipe, the problem half my family is gluten free so I’ll have to make this at my moms house so I don’t feel guilty eating it! LOL

    [Reply]

  • 15
    Tracy - March 28, 2011 @ 6:07 pm

    I love naan! Your whole wheat version sounds fantastic!!

    [Reply]

  • 16
    Brenda @ a farmgirl's dabbles - March 28, 2011 @ 6:24 pm

    What a beautiful meal – so fresh and colorful. I think my family would really like this – thanks!

    [Reply]

  • 17
    Sylvie @ Gourmande in the Kitchen - March 28, 2011 @ 7:35 pm

    What a great idea to make these with whole wheat flour. Thanks for the tips on working with yeast, it’s always a little intimidating.

    [Reply]

  • 18
    Trysha - March 29, 2011 @ 8:50 am

    I’m a little thrown off because I see the top image and think “tortilla” and then I read the ingredients and it is sooo different from tortillas. LOL

    I don’t think I’ve ever had naan.

    [Reply]

  • 19
    Sukaina - March 29, 2011 @ 9:14 am

    I usually make my naan using all purpose flour but yours look just as good so I think I’ll attempt making mine with wholewheat now as well.

    [Reply]

  • 20
    Jamie | My Baking Addiction - March 29, 2011 @ 4:56 pm

    These sound incredible! Thanks so much for the link love on the “circle bread”.

    [Reply]

  • 21
    M.E. Anders - March 29, 2011 @ 5:40 pm

    I will have to check out the Nutrimill Grain Mill…I’ve been anxious to start grinding my own flour.

    [Reply]

  • 22
    Kristen - March 29, 2011 @ 6:27 pm

    Between Shaina and you and now Jen, I feel like I am totally missing out on something pretty great with Naan. Putting it on my to do list!

    [Reply]

  • 23
    Erin - March 29, 2011 @ 8:46 pm

    Loved this one – we had the best dinner tonight, thanks to your recipe and inspiration. Absolute hit! Thank you!

    http://bananablueberries.blogspot.com/2011/03/naan-anyone.html

    [Reply]

  • 24
    Lala - March 29, 2011 @ 10:23 pm

    May I know if this naan can be cooked on a non-stick pan? Thanks.

    [Reply]

    • Katie Goodman

      Katie replied: — March 30th, 2011 @ 5:29 AM

      Should work fine.

  • 25
    Mei Teng - March 31, 2011 @ 7:54 am

    Yummy! :) A great lunch idea.

    [Reply]

  • 26
    Ryan - March 31, 2011 @ 8:13 pm

    Absolutely love naan! Couldn’t be happier with this post.

    [Reply]

  • 27
    TheGourmetCoffeeGuy - March 31, 2011 @ 10:01 pm

    Really like eating whole wheat and find your recipe very light, fresh and tasty. The yogurt recipe and ingredients are very good, can use this with other dishes and even as a light appetizer with fruit. Will definitely use your tandoori chicken wraps for a family meal, thank you for the post.

    [Reply]

  • 28
    Soma - April 04, 2011 @ 8:58 pm

    Katie, I have no idea how i had not found your blog for so long. It is gorgeous and I glad to have discovered you. Could spend hours here savoring your pics and recipes.

    [Reply]

  • 29
    diabeticFoodie - July 19, 2011 @ 3:16 pm

    I made your whole wheat naan to serve with Indian-Style Fuzzy Squash. It was delicious! I used a tortilla press to “roll” the dough and it worked great, although my naans were a bit small by naan standards. I published complete nutritional info for the naan with my squash recipe if anyone is interested. Thank you so much for this recipe – my husband and I loved it!
    http://www.diabeticfoodie.com/2011/07/indian-style-fuzzy-squash/

    [Reply]

  • 30
    Eric - August 28, 2011 @ 5:35 pm

    I made the naan and the Tandoori chicken using boneless and skinless chicken breasts. I cooked the chicken and the naan on a Big Green Egg – it turned out fabulous. My whole family loved it. Thanks for the recipe and by the way…nice website.

    [Reply]

  • 31
    Peggy - March 04, 2012 @ 4:53 pm

    Thank you for sharing; I have been wanting to make my own Naan Bread. Can you tell me, what is “whole hard white wheat flour?”

    [Reply]

    • Katie Goodman

      Katie replied: — March 12th, 2012 @ 8:06 PM

      It is a variety of mild whole wheat. I buy unground wheat berries and grind them myself. White hard wheat is preferable for it’s mild flavor and color though you’re still getting the whole grain aspect of nutrition.

  • 32
    Brooke - February 27, 2013 @ 12:58 am

    Thanks so much!! I love making fresh food! Can I try this in a bread machine?? Love fresh food, but “easier” ways of making! LOL

    [Reply]

    • Katie Goodman

      Katie replied: — February 27th, 2013 @ 7:52 AM

      I would think running it on the dough cycle in the bread machine would be just fine, but I have not tried that.

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