Vegan Naan Bread Recipe

Vegan naan is a versatile and delicious flatbread that’s perfect for pairing with a wide variety of dishes, from curries to soups. This plant-based version of the traditional naan eliminates dairy but retains the soft, fluffy texture and rich flavor. The following recipe provides a step-by-step guide to making vegan naan from scratch, including tips for achieving the best results, nutritional information, and variations to customize the bread to your taste.

Ingredients

Basic Dough:

Flour: 3 cups (all-purpose)
Active Dry Yeast: 1 teaspoon
Sugar: 1 teaspoon
Salt: 1 teaspoon
Baking Powder: 1 teaspoon
Vegan Yogurt: 2 tablespoons (or coconut milk yogurt)
Olive Oil: 2 tablespoons (or any vegetable oil)
Warm Water: 1 cup (approximate, adjust as needed)

Instructions

1. Preparing the Ingredients:

Begin by assembling all the ingredients. Ensure the water is warm but not hot, as this helps activate the yeast without killing it.

2. Mixing the Dry Ingredients:

In a large mixing bowl, combine the flour, active dry yeast, sugar, salt, and baking powder. Mix well to evenly distribute the ingredients.

3. Adding Wet Ingredients:

Make a well in the center of the dry ingredients. Add the vegan yogurt and olive oil into the well. Gradually pour in the warm water while mixing with a wooden spoon or spatula. The goal is to form a sticky dough.

4. Kneading the Dough:

Once the ingredients are combined, turn the dough out onto a floured surface. Knead for about 5-7 minutes until smooth and elastic. The dough should be slightly sticky but manageable. If it’s too dry, add a little more water; if too sticky, add a bit more flour.

5. First Rise:

Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rest in a warm place. Allow it to rise for 1-2 hours or until it doubles in size.

6. Shaping the Naan:

Once the dough has risen, punch it down to release excess air. Divide the dough into equal portions, typically yielding 8-10 pieces. Roll each piece into a ball and then flatten into an oval or teardrop shape, about 1/4 inch thick.

7. Cooking the Naan:

Heat a skillet or griddle over medium-high heat. Place the shaped dough onto the hot skillet. Cook for about 2-3 minutes on the first side until bubbles form and the underside is golden brown. Flip and cook for another 2 minutes on the other side.

8. Optional Toppings:

While the naan is still warm, you can brush it with a mixture of melted vegan butter and crushed garlic for extra flavor. Garnish with chopped fresh herbs like cilantro or parsley.

9. Serving Suggestions:

Vegan naan is best served warm. Pair it with vegan curries, soups, or use it as a wrap for sandwiches.

10. Storage and Reheating:

Store any leftover naan in an airtight container. It can be kept at room temperature for up to 2 days or frozen for longer storage. Reheat in a skillet or oven before serving.

Nutritional Information (Approximate per piece)

Calories: 150-180 kcal
Total Fat: 5-7g
- Saturated Fat: 0.5-1g
Cholesterol: 0mg (vegan)
Sodium: 200-250mg
Total Carbohydrates: 25-30g
- Dietary Fiber: 1-2g
- Sugars: 1-2g
Protein: 3-4g

Vegan Naan Bread Recipe