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Whole Wheat Skillet Naan

Whole Wheat Skillet Naan is a fluffy, crispy bread cooked right in a skillet in under 5 minutes!  Naan is a must when eating curries and other delicious Indian meals. 
Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Course Appetizer
Cuisine Indian
Servings 10


  • 1 Cup All-Purpose Flour
  • 1 Cup White Whole Wheat Flour
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Baking Powder
  • ¼ Teaspoon Salt
  • 1 Cup Fat Free Plain Greek Yogurt
  • 1 Tablespoon Honey
  • 1 Tablespoon Olive Oil
  • 4 Tablespoons Warm Water
  • 5 Tablespoons Light Butter


  • In the large bowl of a stand mixer, sift all-purpose flour, white whole wheat flour, salt, baking soda, and baking powder.
  • Form a well (or a hole) in the center of the sifted flour mixture and add Greek yogurt, honey, and olive oil.
  • Stir the mixture with a wooden spoon until the mixture is slightly incorporated, about 30 seconds, then add warm water.
  • Add the bread knead attachment to the stand mixer and knead until the dough starts to form, about 4 minutes. If the dough is too sticky, add a light dusting of flour.
  • If you do not have a stand mixer, just knead with your hands until bread dough starts to form.
  • Once the dough had formed, cover it with a kitchen towel or plastic wrap and let it rest for 30 minutes.
  • After the dough has rested, sprinkle flour onto a clean kitchen surface and roll the dough out.
  • Divide the dough into 10 equal balls. Line a baking sheet with parchment paper and place all the naan balls onto the pan.
  • Coat a rolling pin with flour and gently roll out the naan ball, into a tear shape, about ½ inch thick. Place onto the parchment paper lined baking sheet.
  • Melt butter in microwave for about 15 seconds and brush tops of naan bread with butter. Set baking sheet with naan and melted butter next to the stove.
  • Heat large skillet over medium heat, for about 2 minutes.
  • Lay buttered side of naan down onto the skillet, brush the top with butter, and cover with a lid. Let cook for 1-2 minutes until you see bubbles start to form on the top of the naan.
  • Gently flip and cook for another 1¬-2 minutes on the other side, until you see dark brown spots starting to appear.
  • Remove from the pan, place in aluminum foil, and brush the top with butter.
  • Repeat above steps for the rest of the naan.


Wrap in foil and store in the refrigerator for up to 2 days. To reheat, just heat in a skillet for a few minutes.
Nutrition is based on the Weight Watchers Freestyle Program guidelines. Nutrition calculated using Weight Watchers calculator.
NUTRITION: Serves 10 - (3 SmartPoints Per Serving) CALORIES: 105 FAT: 1.7 SATURATED FAT: 0.2 CARBS: 17.9 FIBER: 0.3 SUGARS: 1.4 PROTEIN: 2.9