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.
Ingredients
Scale
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
Instructions
- 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.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, and baking powder until well combined. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat Pan: Heat a large cast iron skillet over medium heat for 2 minutes to ensure it is hot enough for cooking the naan.
- 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.
- 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.
- 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.
- 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
