Multigrain Naan Recipe – Step-by-Step Guide

Step 1: Mix the Dough

• Start by activating your yeast. In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5–7 minutes until it gets foamy.
• In a large mixing bowl, combine all the multigrain flours: whole wheat, oats, millet, barley, flaxseed powder, and all-purpose (if using). Add salt and baking powder. Mix well.
• Pour in the yeast mixture, yogurt, and olive oil/ghee. Begin mixing with a wooden spoon or your hands until a dough forms. Knead for about 10 minutes, or until soft and elastic.
• If the dough feels too dry, add a little more warm water. If too sticky, sprinkle a bit more flour.

Step 2: First Rise

• Cover the bowl with a damp cloth or plastic wrap. Place in a warm area and let it rise for 1 to 1.5 hours or until doubled in size.
• This is a crucial stage—letting the dough ferment develops a subtle tang and makes the multigrain naan softer even though it’s packed with grains.

Step 3: Divide and Preheat Tandoor

• Once the dough has risen, punch it down and knead for 1–2 minutes. Divide it into 8 equal portions and roll each into a smooth ball.
• While resting the balls for 10 minutes, preheat your CS03 Portable Tandoor to high heat—about 450°C (850°F).

Step 4: Shape and Top Your Naan

• Dust a surface lightly with whole wheat flour. Roll out each ball into an oval or round shape about ¼ inch thick.
• Brush one side with water (so it sticks to the tandoor wall), and sprinkle the other side with your favorite toppings—garlic, cilantro, sesame seeds, or kalonji.

Step 5: Cook in the Tandoor

• Using a Tandoori Naan Rod Pair, place the water-brushed side of the multigrain naan onto the inner wall of your CS03 Portable Tandoor using Naan Gaddi.
• Cook for 1–2 minutes, until bubbles form and the edges begin to brown. Use the hook to remove the multigrain naan and place it directly over the flame for a few seconds to get that perfect char.
• Brush with ghee or butter while hot.