How To Make Beautiful Naan With Fresh Milled Flour

Naan with fresh milled flour is such a fun and easy thing to make! You get the perfect chew with that tender flatbread feeling! It’s just so warm and comforting, and always a real treat every time I make it! This is such an easy recipe, great for jumping into baking with fresh milled flour! It comes together in no time, and no mixer is required!

Fresh Milled Flour Naan Flatbread

Using freshly milled flour in homemade naan not only enhances its flavor but also adds a delightful texture. The whole wheat, when freshly ground, retains more nutrients and a more enhanced taste that elevates this traditional Indian bread. As the grains are ground just before use, the flour maintains its natural oils and freshness, resulting in a naan that’s softer, airier, and richer in flavor compared to store-bought alternatives. This simple yet impactful change in flour selection truly transforms the final outcome, making the effort of milling your own flour well worth it for the perfect batch of naan.

What Wheat Berry Variety Should I Use?

All this talk about freshly milled grains makes you wonder what grain is best to use to make Naan bread. Well, while many varieties of wheat berries can be used, I really like to use a combination of hard white wheat and Kamut (Khorasan Wheat). The hard white allows for some gluten development and strength, so that the dough stretches while rolling, rather than fall apart. The Kamut (Khorasan wheat) gives a nice buttery note, and the perfect chew!

Tips For Making Naan

I have a few tips that might be helpful when making Naan especially for the first time.

• Firstly, it is important to let the dough rest so that the fresh milled flour has time to absorb the liquids, and the dough can relax.
• Make sure your pan is preheated before cooking, you want an evenly hot pan. I like to preheat at high heat, around 400*F.
• Cooking the Naan for too long will dry them out, so you want a pretty hot heat, but not so hot they burn & char right away. Find that balance while cooking.
• Brushing the Naan with melted butter right after cooking will help keep them nice and soft, and so delicious!

How To Serve Naan Made With Fresh Milled Flour?

If you are unfamiliar with Naan, I recommend you give it a try! Because is a versatile bread that complements a wide range of dishes and can be served in various ways:

1. As a Side: Serve warm naan alongside Indian dishes like curry, tikka masala, or dal. Its soft texture is perfect for soaking up sauces and flavors.
2. Wrap or Sandwich: Use naan as a wrap or sandwich bread. Fill it with grilled vegetables, meats, paneer, or falafel for a delicious meal.
3. Dip or Spread: Cut naan into wedges and serve with dips like hummus, tzatziki, or chutneys for a flavorful appetizer.
4. Pizza Base: Use naan as a quick and easy pizza crust. Add your favorite toppings and bake for a tasty personal-sized pizza.
5. Breakfast: Enjoy naan with spreads like butter, jam, nut butter, or Nutella for a delightful breakfast option.
6. Snack or Appetizer: Cut naan into smaller pieces and serve as a base for mini-pizzas or as a snack with cheese and toppings.
7. Dessert: When these are fresh & warm, we love to sprinkle with cinnamon & sugar. Reminds me of an elephant ear from the fair, but healthier!

Remember, naan is best served warm and fresh. You can reheat it briefly in the oven or microwave if needed. Its ability to pair with a variety of flavors makes it a versatile choice for many meals!

What To Pair Fresh Milled Flour Naan Flatbread With?

Of course, Naan is most commonly served with classic Indian and Middle Eastern Dishes. However, Naan pairs wonderfully with a variety of other dishes from various cuisines as well. Here are some popular options:

1. Indian Curries: Serve naan with classic Indian curries like chicken tikka masala, butter chicken, palak paneer, or chana masala. The soft texture of naan is perfect for soaking up the flavorful sauces.
2. Tandoori Dishes: Pair naan with tandoori chicken, tandoori fish, or paneer tikka for a complete and authentic Indian meal.
3. Middle Eastern Dips: Serve naan alongside Middle Eastern dips like hummus, baba ganoush, labneh, or muhammara for a delicious appetizer or snack.
4. Grilled Meats or Kebabs: Use naan to accompany grilled meats, kebabs, or shawarma. It makes a great wrap or side for these savory dishes.
5. Salads: Use naan as a base for salads by tearing it into pieces and topping it with Mediterranean-style salads like tabbouleh, fattoush, or Greek salad.
6. Soups and Stews: Enjoy naan with soups or stews for a hearty meal. It’s perfect for dipping into dishes like lentil soup or hearty vegetable stews.
7. Pizza and Flatbreads: Top with any variety of pizza toppings, cheeses, or sauces to create custom pizza style meals!

Naan’s versatility allows it to complement a wide range of flavors and cuisines, making it a versatile and delicious bread option for many dishes!

Ingredients To Make Fresh Milled Flour Naan

• 2 cups fresh milled flour 240g (I like to use half Kamut & half hard white wheat.)
• 1 tsp sugar
• 3/4 cup warm water 178g
• 1/2 tsp salt
• 1/2 tsp baking powder
• 2 TBSP plain greek yogurt (you can use regular yogurt as well, but you may need a pinch more flour.) I love making my own yogurt, you can too! I have a video HERE
• 1 TBSP olive oil
• 1 tsp instant yeast
• 4-5 TBSP melted butter 57g-70g (Use for brushing on after cooking)

Instructions To Make Fresh Milled Flour Naan Bread

1. Firstly, mill the flour. I like to use a combination of half hard white wheat and half Kamut (Khorasan wheat.)
2. To the freshly milled flour, add sugar, and warm water, then mix to combine. Make sure there is no dry flour remaining. Cover, and let sit at room temperature for 15 minutes, this will allow the fresh milled flour to absorb some of the liquid.
3. Then, after the rest period, add salt, baking powder, yogurt, and oil. Stir these to combine, they may look like they don’t want to combine, but keep mixing and kneading in the bowl until they do.
4. Add the yeast, and knead in the bowl to incorporate the yeast all throughout. The dough should be slightly sticky.
5. After all the ingredients have come together, lightly oil your hands and your work surface, and start kneading by hand. This won’t take very long, just until the dough is staying together, is a bit stretchy, and the dough ball is somewhat smooth. Maybe 4-5 minutes or so.
6. Place the dough ball back into the bowl, oil the dough and bowl with a little olive oil (or neutral oil), cover and let the dough rise. The rise may take 1 to 2 hours, just go until almost doubled in size.

Shaping The Naan Bread

1. Then, after the dough has almost doubled, on a lightly oiled work surface, take dough out of bowl. Divide evenly into 8 pieces, Shape each piece into a ball. Keep the dough covered until ready to work with, so they don’t dry out.
2. Let the dough balls sit covered for 15 minutes for the dough to relax. During this time, preheat your cast iron pan to medium-high-high (400*F) so it is ready to go when the dough is ready to be cooked. If you are not using a cast iron pan, preheat for 5-7 minutes before cooking.
3. Once the dough has rested, and your pan is evenly preheated. Now it is time to roll out the Naan shape.
4. Flatten each dough ball with your hand slightly, and roll out into oblong or oval shape, the more rustic the better, I think! You are looking for about 1/8 inch thick or so. If the dough continues to shrink while rolling, just let it sit a little while longer, that means the dough is not relaxed yet.

Cooking The Naan

1. Brush or spray one side of the Naan with water, and immediately place the Naan dough water side down into the preheated pan. It should stick a bit and sizzle when you put it in the pan. If it doesn’t sizzle, wait a little bit until the pan is better preheated.
2. Cook water side down for 45-90 seconds, check the bottom for even browning. It should bubble up during this time. Don’t leave it longer, or the Naan will overcook, and become tough.
3. Flip the Naan over, and cook on this side for 30-60 seconds, until the underside has small charred areas.
4. Brush with melted butter right after cooking.
5. Lastly, Enjoy!

How To Store Naan Flatbread

While Naan is best served fresh and warm, you can save it for later, if you have any left! lol. I like to place in a sealed bag or container, and leave at room temperature for 1-2 days. You can warm up before serving for best results. To store for longer, I recommend letting them cool completely, then placing in a freezer bag and freezing for 3-4 months. Then thaw at room temperature, warm, and enjoy!

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Fresh Milled Flour Recipe Index

Fresh Milled Flour Naan Flatbread Printable Recipe

Naan Flatbread Made With Fresh Milled Flour

Naan with fresh milled flour is such a fun and easy thing to make! You get the perfect chew with that tender flatbread feeling! It's just so warm and comforting, and always a real treat every time I make it! This is such an easy recipe, great for jumping into baking with fresh milled flour! It comes together in no time, and no mixer is required!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

rise time 1 hour hr 29 minutes mins

Total Time 2 hours hrs 9 minutes mins

Course Appetizer, bread, Dessert, lunch, Main Course, Side Dish

Cuisine Indian, Mediterranean, middle eastern

Servings 8 Naan flatbreads

Ingredients

  

• 2 cups fresh milled flour 240g I like to use half Kamut & half hard white wheat.
• 1 tsp sugar
• 3/4 cup warm water 178g
• 1/2 tsp salt
• 1/2 tsp baking powder
• 2 TBSP plain greek yogurt you can use regular yogurt as well, but you may need a pinch more flour.
• 1 TBSP olive oil
• 1 tsp instant yeast

Brushing on after cooked

• 4-5 TBSP melted butter 57g-70g

Instructions

 

• Firstly, mill the flour. I like to use a combination of half hard white wheat and half Kamut (Khorasan wheat.)
• To the freshly milled flour, add sugar, and warm water, then mix to combine. Make sure there is no dry flour remaining. Cover, and let sit at room temperature for 15 minutes, this will allow the fresh milled flour to absorb some of the liquid.
• Then, after the rest period, add salt, baking powder, yogurt, and oil. Stir these to combine, they may look like they don’t want to combine, but keep mixing and kneading in the bowl until they do.
• Add the yeast, and knead in the bowl to incorporate the yeast all throughout. The dough should be slightly sticky.
  
• After all the ingredients have come together, lightly oil your hands and your work surface, and start kneading by hand. This won’t take very long, just until the dough is staying together, is a bit stretchy, and the dough ball is somewhat smooth. Maybe 4-5 minutes or so.
• Place the dough ball back into the bowl, oil the dough and bowl with a little olive oil (or neutral oil), cover and let the dough rise. The rise may take 1 to 2 hours, just go until almost doubled in size.
• Then, after the dough has almost doubled, on a lightly oiled work surface, take dough out of bowl. Divide evenly into 8 pieces, Shape each piece into a ball. Keep the dough covered until ready to work with, so they don’t dry out.
  
• Let the dough balls sit covered for 15 minutes for the dough to relax. During this time, preheat your cast iron pan to medium-high-high (400*F) so it is ready to go when the dough is ready to be cooked. If you are not using a cast iron pan, preheat for 5-7 minutes before cooking.
  
• Once the dough has rested, and your pan is evenly preheated. Now it is time to roll out the Naan shape.
  
• Flatten each dough ball with your hand slightly, and roll out into oblong or oval shape, the more rustic the better, I think! You are looking for about 1/8 inch thick or so. If the dough continues to shrink while rolling, just let it sit a little while longer, that means the dough is not relaxed yet.
  
• Brush or spray one side of the Naan with water, and immediately place the Naan dough water side down into the preheated pan. It should stick a bit and sizzle when you put it in the pan. If it doesn’t sizzle, wait a little bit until the pan is better preheated.
  
• Cook water side down for 45-90 seconds, check the bottom for even browning. It should bubble up during this time. Don’t leave it longer, or the Naan will overcook, and become tough.
• Flip the Naan over, and cook on this side for 30-60 seconds, until the underside has small charred areas.
  
• Brush with melted butter right after cooking.
  
• Enjoy!
  

Video

Notes

While Naan is best served fresh and warm, you can save it for later, if you have any left! lol. I like to place in a sealed bag or container, and leave at room temperature for 1-2 days. You can warm up before serving for best results. To store for longer, I recommend letting them cool completely, then placing in a freezer bag and freezing for 3-4 months. Then thaw at room temperature, warm, and enjoy!

Keyword flatbread, fresh ground flour, fresh milled flour, fresh milled flour naan, freshly milled flour, home ground flour, naan, naan bread

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