Vegan Naan Bread Recipe
Vegan naan bread, delicious and ready with only 7 ingredients. A wonderful garnish for many Indian dishes!
I’ve been obsessed with naan bread lately. It’s very good! It’s something I’ve always wanted to try doing myself but never really got around to it. Now I regret not doing it sooner!
It is a dairy-free, easy and simple recipe to make that you can serve as a side to many main dishes. Also, this naan bread is out of this world!
Ingredients and Tips
- Granulated sugar: you can use any type of sugar (brown or cane sugar, coconut sugar,…). Make sure the sugar you use is vegan!
- Unsweetened vegan yogurt: Although I used coconut yogurt, you can use any other non-dairy yogurt.
- Oil: Any type of oil will work. I always use extra virgin olive oil when possible because it is healthier.
- Vegan Butter or Coconut Oil: I use vegan butter. Although store-bought vegan butter works great, I recommend making your own because it’s healthier.
- Garlic: This ingredient is optional, but you can use it for even more flavor. See the instructions to find out how to do it!
Variations
To make it gluten-free: I’ve only made this vegan naan with refined wheat flour, but you can try making it with other types of flour, like whole wheat flour or our gluten-free flour. Still, keep in mind that you will need to adjust the amounts. If you try it, let me know in comments!
To make it soy-free: Use non-soy plain yogurt, and if you use store-bought vegan butter, check that it’s soy-free (our recipe is soy-free!).
How to make vegan naan bread
- Mix the yeast, sugar and warm water in a small bowl and let the mixture rest for 5-10 minutes.
- Mix the flour and salt in a large bowl and add the rest of the ingredients.
- Stir with a wooden spoon until it starts to cost you. Then, transfer the dough to a floured surface and knead for 2-3 minutes.
- Put the dough in a large oiled bowl, cover it with a damp cloth and leave the bowl in a warm place. Let it ferment for 30 minutes to 1 hour.
- Once the dough is ready, transfer it to a floured surface, flatten it out and divide it into 8 pieces. With your hands, make a ball with each piece. Use a rolling pin to roll out the ball into an oval shape of about 0.5 centimeters (about ¼ inch). If you’re using garlic, press the garlic on one side so it sticks.
- Preheat a large skillet over medium-high heat.
- Put the dough in the already preheated pan and cook it until the bottom is browned and large bubbles form. Flip them over and cook for 1-2 more minutes.
- Serve your vegan naan bread immediately.
How to store it
- In the fridge: store leftovers in an airtight container at room temperature for up to 3 days
- In the freezer: Store leftovers in an airtight freezer container for up to 2 months. The simplest way to defrost vegan naan bread is to leave it out on the counter the night before, but this is optional.
- How to reheat it: Heat a skillet over medium heat and cook the bread. Shake the pan every 20-30 seconds to make sure the bread doesn’t stick. After 2-3 minutes, your naan bread should be defrosted and warm. Now, flip it over and heat it for another 1-2 minutes to make sure we heat it evenly.
How to serve it
You can eat the vegan naan bread plain and warm or with a little melted vegan butter on top. Also, you can serve it with your favorite vegetables and a bowl of chickpea curry or vegan tikka masala, for example.
Is the naan bread vegan?
Traditional naan bread is not vegan as it is usually made with butter (of animal origin), eggs and cow’s milk, although the recipe may vary.
Check out: 5 minute vegan lentil bolognese
Vegan Naan Bread Recipe
Description
Vegan naan bread, delicious and ready with only 7 ingredients. A wonderful garnish for many Indian dishes!
Ingredients
To serve (Optional)
Instructions
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Mix the yeast, sugar, and warm water in a small bowl and let sit for 5-10 minutes until the yeast is foamy.
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Mix the flour and salt in a large bowl and add the rest of the ingredients (yogurt, oil and the yeast mixture).
-
Stir with a wooden spoon until it starts to cost you. Then, transfer the dough to a floured surface and knead for 2-3 minutes or until the dough is smooth and smooth. Add more flour if necessary (if the dough is too sticky).
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Put the dough in a large oiled bowl, cover it with a damp cloth and leave the bowl in a warm place. Let rise for 30 minutes to 1 hour or until doubled in size.
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Once the dough is ready, transfer it to a floured surface, flatten it out and divide it into 8 pieces. With your hands, make a ball with each piece. Use a rolling pin to roll out the ball into an oval shape of about 0.5 centimeters (about ¼ inch). If you're using garlic, press the garlic on one side so it sticks.
-
Preheat a large skillet over medium-high heat.
-
Put the dough in the already preheated pan and cook it until the bottom is browned and large bubbles form. Flip and cook for another 1-2 minutes or until browned again. Repeat this process with the rest of the breads.
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Serve your vegan naan warm and top with vegan butter or coconut oil (I use a kitchen brush) and sprinkle with fresh parsley or coriander.
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You can also serve it with your favorite vegetables and a bowl of chickpea curry, for example.
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Store leftovers in an airtight container at room temperature for 3 days or in the freezer for up to 2 months. The easiest way to defrost it is to leave the bread on the counter the night before. To reheat it, preheat a skillet over medium heat and cook the bread. Shake the pan every 20-30 seconds to make sure the bread doesn't stick. After 2-3 minutes, your naan bread should be defrosted and warm. Now, flip it over and heat it for another 1-2 minutes to make sure we heat it evenly.
Note
- I've only made this vegan naan with wheat flour, but you can try making it with other types of flour, like this gluten-free flour. Still, keep in mind that you will need to adjust the amounts.
- Any type of salt, non-dairy yogurt, or oil will work.
- The nutritional information has been calculated without the toppings.
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