Vegan Naan

Why Make This Recipe

Making vegan naan at home is a delightful experience that allows you to enjoy freshly baked, fluffy bread while keeping it plant-based. This naan is not only versatile but also easy to prepare, making it a perfect side for your favorite curries or soups. By using simple ingredients, you can create this delicious bread that complements many dishes.

How to Make Vegan Naan

Ingredients:

• ⅔ cup (160 mL) lukewarm water (water needs to be at 100-110ºF)
• 2 teaspoons organic cane sugar
• 1 ½ teaspoons active dry yeast
• 2 cups (250g) all-purpose flour
• ½ teaspoon fine sea salt
• ¼ teaspoon baking powder
• 1 tablespoon grapeseed oil (or a neutral-flavored oil of your choice, plus more to oil your hands)
• 3 to 4 tablespoons finely chopped cilantro (optional but recommended)
• 3 tablespoons vegan butter
• 2 to 3 cloves garlic, grated or minced
• Flaky or coarse sea salt (for finishing)

Directions:

1. Activate the Yeast: In a medium bowl, mix the lukewarm water and sugar. Stir until dissolved. Add the yeast and whisk for 15 seconds. Let it rest for 15 minutes until it’s foamy.

2. Mix the Dry Ingredients: In a large bowl, sift together the flour, salt, and baking powder.

3. Knead the Dough: Add the yeast mixture and 1 tablespoon of oil to the dry ingredients. Stir with a fork until combined. Transfer to a clean surface and oil your hands. Knead the dough for 4 to 6 minutes until it becomes soft and elastic.

4. Let the Dough Rise: Lightly oil a large bowl and place the dough inside, coating it with oil. Cover it with a dish towel and let it rest in a warm place for 90 minutes to 4 hours, until it doubles in size.

5. Prepare the Dough: Once risen, punch down the dough to release air. Knead briefly until smooth.

6. Divide the Dough: Using a pastry cutter, divide the dough into 8 equal pieces. Roll each piece into a ball and place them on parchment paper, covered with a towel. Let them rest for 10 minutes.

7. Heat the Pan: Preheat a large cast-iron skillet over medium-high heat for about 5 minutes. If the pan is hot enough, a drop of water should sizzle.

8. Prepare for Cooking: In a small bowl, combine the vegan butter and garlic. Microwave briefly to melt the butter.

9. Roll Out the Naan: Roll each ball into an oval shape, about 8 inches long and 5 inches wide. Sprinkle with cilantro and flip the naan to moisten the back side with water.

10. Cook the Naan: Place the naan in the hot skillet, watered side down. Cook until bubbles form (about 45-60 seconds), then flip. Cover with a lid and cook for an additional 30-40 seconds.

11. Finish and Serve: Transfer the cooked naan to a plate, brush with garlic butter, and sprinkle with sea salt. Repeat with the remaining naan, serving warm.

How to Serve Vegan Naan

Vegan naan pairs wonderfully with various dishes. Serve it alongside your favorite curries, soups, or salads. You can also use it to make wraps or sandwiches with veggies and spreads.

How to Store Vegan Naan

If you have leftovers, store the naan in an airtight container at room temperature for up to two days. For longer storage, wrap it well in plastic wrap and freeze. When ready to enjoy, thaw and reheat in a skillet or microwave.

Tips to Make Vegan Naan

• Make sure your water is at the right temperature to activate the yeast properly.
• Knead the dough enough until it’s elastic and not sticky.
• Allow the dough sufficient time to rise for the best texture.
• Don’t overcrowd the skillet; cook one or two naan at a time to prevent steaming.

Variation

Feel free to add your favorite herbs or spices to the dough, like cumin or coriander, for added flavor.

FAQs

1. Can I make vegan naan gluten-free?
Yes, you can use a gluten-free all-purpose flour blend. Ensure it contains xanthan gum for proper texture.

2. Can I add toppings to the naan?
Absolutely! You can top the naan with garlic, herbs, or even cheese alternatives before cooking.

3. How can I make naan without a skillet?
If you don’t have a skillet, you can bake the naan in an oven preheated to 500°F (260°C) on a baking sheet for about 5 minutes.

Vegan Naan

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• Author: ikramnihad
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

Delicious and fluffy vegan naan that pairs perfectly with curries, soups, or salads.

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Ingredients

Scale 1x2x3x

• ⅔ cup (160 mL) lukewarm water (100-110°F)
• 2 teaspoons organic cane sugar
• 1 ½ teaspoons active dry yeast
• 2 cups (250g) all-purpose flour
• ½ teaspoon fine sea salt
• ¼ teaspoon baking powder
• 1 tablespoon grapeseed oil (or a neutral oil)
• 3 to 4 tablespoons finely chopped cilantro (optional)
• 3 tablespoons vegan butter
• 2 to 3 cloves garlic, grated or minced
• Flaky or coarse sea salt (for finishing)

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Instructions

1. In a medium bowl, mix the lukewarm water and sugar. Stir until dissolved, then add the yeast and let it sit for 15 minutes until foamy.
2. In a large bowl, sift together the flour, salt, and baking powder.
3. Add the yeast mixture and 1 tablespoon of oil to the dry ingredients. Stir with a fork until combined, then knead the dough for 4 to 6 minutes until soft and elastic.
4. Lightly oil a bowl, place the dough inside, and cover it with a dish towel. Let it rise in a warm place for 90 minutes to 4 hours, until doubled in size.
5. Punch down the dough to release air and knead briefly until smooth.
6. Divide the dough into 8 equal pieces, roll each into a ball, and let them rest for 10 minutes.
7. Preheat a cast-iron skillet over medium-high heat for about 5 minutes.
8. Combine the vegan butter and garlic in a small bowl, microwave briefly to melt the butter.
9. Roll each ball into an oval shape, about 8 inches long and 5 inches wide. Sprinkle with cilantro and moisten the back side with water.
10. Cook the naan in the skillet, watered side down, until bubbles form (about 45-60 seconds), then flip and cover with a lid to cook for an additional 30-40 seconds.
11. Transfer the cooked naan to a plate, brush with garlic butter, and sprinkle with sea salt. Repeat with remaining naan.

Notes

Store leftovers in an airtight container at room temperature for up to two days, or freeze wrapped in plastic wrap.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Cooking
• Cuisine: Indian

Nutrition

• Serving Size: 1 piece
• Calories: 180
• Sugar: 1g
• Sodium: 200mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 0mg

Keywords: vegan naan, Indian bread, fluffy naan, plant-based recipes