Vegan Naan Recipe

Introduction

Enjoy soft, fluffy, and perfectly charred vegan naan made from scratch with simple ingredients. This easy recipe uses plant-based milk and olive oil for a delicious, dairy-free twist on traditional naan bread. Perfect as a side for curries or as a base for wraps.

Ingredients

• ¾ cup warm water
• 1 teaspoon instant yeast
• 1 teaspoon sugar
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 3 tablespoons plant-based milk (soy milk works best)
• 1 teaspoon apple cider vinegar
• 5 tablespoons olive oil (divided)

Instructions

1. Step 1: In a cup, combine warm water (around 110°F), instant yeast, and sugar. Stir until dissolved, cover, and let sit for 5 minutes until foamy to activate the yeast.
2. Step 2: Whisk flour, salt, and baking powder together in a large bowl and set aside.
3. Step 3: Mix plant-based milk with apple cider vinegar in a small cup. Stir until it thickens slightly, resembling buttermilk.
4. Step 4: Add the foamy yeast mixture, plant milk mixture, and 2 tablespoons olive oil to each other and stir to combine.
5. Step 5: Pour wet ingredients into the dry ingredients and mix with a spatula until a sticky, slightly broken down dough forms.
6. Step 6: Lightly flour a clean surface, transfer dough, and knead gently about 6 turns to form a uniform ball. Add flour if too sticky. Avoid overworking.
7. Step 7: Coat a clean bowl with 2 tablespoons olive oil. Place dough in the bowl, coat the top with 1 tablespoon olive oil, cover with a warm, damp towel, and let rise in a warm spot for 3 hours until doubled or tripled.
8. Step 8: Once risen, flour your surface and gently knead dough for 40 seconds. Divide into 8 equal balls and let rest for 10 minutes.
9. Step 9: Heat a cast iron skillet over medium heat for 2 minutes until very hot.
10. Step 10: Roll each dough ball on a floured surface into a thin circle without tearing.
11. Step 11: Place the rolled dough on the hot skillet and cook for about 20 seconds. Check underside for golden spots and bubbles.
12. Step 12: Flip the naan and cook the other side for 10-20 seconds until golden with light charring. Remove from pan.
13. Step 13: Repeat with remaining dough balls. Keep cooked naan warm by wrapping in a towel or in a low-heat toaster oven.

Tips & Variations

• Use soy milk or oat milk for best results in the plant milk mixture, as they thicken best with vinegar.
• Adding garlic or herbs like cilantro to the dough before cooking can add a flavorful twist.
• If you don’t have a cast iron skillet, a heavy nonstick pan works well too.
• Rolling the dough thinner results in a lighter, crispier naan, but be careful to avoid tears.

Storage

Store cooled naan in an airtight container or a resealable bag at room temperature for up to 2 days. For longer storage, freeze the naan and thaw at room temperature before reheating. Reheat naan on a hot skillet or in a toaster oven wrapped in foil to revive softness and warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of plant-based milk?

Yes, regular milk works if you are not strictly vegan, and mixing it with vinegar will mimic buttermilk for tenderness.

What if I don’t have instant yeast?

You can use active dry yeast but dissolve it in warm water first and let it activate for 10 minutes before mixing.

Vegan Naan Recipe

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★★★★★

4.5 from 92 reviews

• Author: anna
• Total Time: 3 hours 35 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

This delicious Vegan Naan Recipe offers a soft, fluffy, and flavorful alternative to traditional naan bread without any animal products. Made with simple ingredients like all-purpose flour, plant-based milk, and olive oil, this recipe uses yeast for a nice rise and a cast iron skillet for the perfect char and texture. It’s ideal as a side to curries or as a wrap for your favorite fillings, providing an easy-to-make vegan bread option with a satisfying homemade touch.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• ¾ cup warm water
• 1 teaspoon instant yeast
• 1 teaspoon sugar
• 3 tablespoons plant-based milk (soy milk works best)
• 1 teaspoon apple cider vinegar
• 5 tablespoons olive oil (divided)

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon baking powder

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Instructions

1. Activate Yeast: Add the warm water to a cup and mix in the yeast and sugar until fully dissolved. The water should be comfortably warm, around 110°F, to activate the yeast without killing it. Cover and let it sit for 5 minutes until the mixture is foamy.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, and baking powder until well combined. Set aside.
3. Prepare Plant Milk Mixture: In a small cup, mix the plant-based milk with apple cider vinegar. Stir well and allow the mixture to thicken slightly, resembling buttermilk in texture.
4. Combine Wet Ingredients: Once the yeast mixture is foamy, add the plant milk mixture and 2 tablespoons of olive oil to it. Mix thoroughly to combine all wet ingredients uniformly.
5. Form Dough: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, mix until a sticky dough forms, slightly broken down and cohesive.
6. Knead Dough Lightly: Lightly flour a clean surface and transfer the dough there. Knead gently about 6 times, incorporating any chunks to create a uniform dough. If too sticky, add 1 tablespoon of flour. Shape into a loose ball without overworking.
7. First Rise: Coat a clean bowl with 2 tablespoons of olive oil. Place the dough ball inside and coat the top with 1 tablespoon of olive oil. Cover with a warm, damp towel and let rise in a warm place for 3 hours until doubled or tripled in size.
8. Divide Dough: After rising, flour your work surface again. Gently remove dough from bowl and knead slowly for about 40 seconds. Shape into a ball and divide into 8 equal portions. Form each into a small ball and rest for 10 minutes.
9. Preheat Pan: Heat a large cast iron skillet over medium heat for 2 minutes to ensure it is hot enough for cooking the naan.
10. Roll Out Dough Balls: Take one dough ball and place it on a floured surface. Using a rolling pin, roll it out as thinly as possible without tearing. The thinner the naan, the better the texture and cooking.
11. Cook First Side: Place the rolled dough onto the hot skillet. Cook for about 20 seconds, then lift the edge gently to check the underside for golden spots and light charring. Bubbles will form quickly.
12. Flip and Cook Other Side: Flip the naan and cook for an additional 10-20 seconds until golden with lightly charred spots. Remove from the pan.
13. Repeat and Serve: Continue rolling and cooking remaining dough balls. Keep cooked naan warm by placing them in a toaster oven set to low heat or wrapped in a clean kitchen towel. Once cooled, store in an airtight container.

Notes

• Use soy milk or another thick plant-based milk for best buttermilk substitute results.
• Be sure water is warm but not hot to properly activate the yeast.
• Do not overwork the dough to keep naan soft and tender.
• Rolling the naan thin helps achieve a better texture and quicker cooking time.
• A cast iron skillet is ideal for even heat distribution and authentic charred spots.
• Letting the dough rise for 3 hours is key for fluffy, airy naan.
• Kneading lightly after the first rise helps redistribute gases and improves texture.
• Store leftover naan in an airtight container in the fridge for up to 3 days and reheat in a pan or toaster oven for best results.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Bread
• Method: Stovetop
• Cuisine: Indian

Keywords: Vegan naan, vegan bread, easy naan recipe, plant-based naan, homemade naan, Indian bread, vegan flatbread