Soft Vegan Naan Bread with beautiful brown spots and rich flavor. The BEST Naan recipe out there!
THE ORIGIN OF NAAN
This Asian bread is mentioned for the first time in 1300 AC by the Indian poet and musician Amir Khusrow, but its origin is almost certainly older. Probably since the arrival of yeast in India from Egypt. During the Moghul era, Naan was served as breakfast at noble families.
I absolutely love making homemade Vegan Naan bread! Due to its popularity, this flatbread has quickly become a staple in Indian restaurants all over the world! Luckily nowadays naan bread is easy to find in almost all groceries. To be honest, there is no comparison between homemade and shop-bought Naan! The flavor and texture are incredible. This vegan naan is soft, supple, and totally delicious!
Traditionally they are baked inside a very hot clay tandoor oven, with charcoal or wood fire but we are going to simply use a frying pan. If you happen to have a cast iron pan that’s even better as they are great for retaining the heat!
Why you will love this recipe:
Soft and Pillowy Texture: The warm water, sugar, and yeast concoction creates the perfect environment for a dough that rises to perfection, resulting in naan with a soft, pillowy texture.
Rich Yogurt Flavor: The addition of dairy-free yogurt imparts a rich, tangy flavor to the naan, mimicking the traditional taste without any animal products.
Versatile: This naan pairs wonderfully with a variety of dishes – from curries to dips – making it a versatile and essential addition to your vegan recipe repertoire.
What you need to make this vegan naan bread:
Plain flour – I use unbleached all-purpose flour
Yogurt – nice thick Greek yogurt works great here as it is thick and fatty 😁 ( you would traditionally get that from dairy yogurt).
Oil – you can substitute the olive oil with rapeseed.
Yeast – it helps the bread to rise to make it fluffy.
Sugar – feeds the yeast and adds flavor, otherwise your vegan bread will taste rather dull.
Baking powder – adds to the fluffiness of the bread.
Water – most non-dairy milk products have a very watery texture so using water is perfectly fine.
Instructions on how to make this vegan naan bread:
Activate the Yeast: Combine warm water, sugar, and yeast; let it sit until it bubbles.
Mix the Dough: Add yogurt, olive oil, flour, baking powder, and salt; mix until the dough forms.
Knead and Rest: Knead the dough, and let it rest until doubled in size.
Divide and Roll: Divide into 10 pieces, and roll each into an oval shape.
Cook: Heat a skillet, cook each piece until bubbles form, flip, and cook until golden spots appear.
Serve: Wrap the naan in a kitchen towel and serve warm.
Expert tips:
Perfecting the Dough: Kneading the dough thoroughly is crucial for a soft texture. Aim for a smooth consistency, and don’t rush the resting process. Let it rest, it’s the key to a light and airy naan.
Hot Skillet: Ensure your skillet is hot before placing the naan. A well-heated surface creates those delightful bubbles and golden spots!
Oil for Flavor: Brushing the naan with a little oil while cooking not only enhances the flavor but also adds a beautiful sheen to your naan bread.
Storage and reheating info!
- Room temp storage: Place fully cooled naan in an airtight plastic bag and keep it at room temperature for up to 3 days. The cooled naan gets a little hard, so you’ll want to reheat it (see below).
- Freezer: Wrap in foil, place in a bag, and freeze for up to 2 months. (I use reusable silicon bags)
- Reheat in the oven: Reheat refrigerated or frozen naan by wrapping in aluminum foil and baking in a 180°C oven for 10 minutes.
- Reheat in the toaster: For a quick fix, reheat refrigerated naan in the toaster (cut it in half to fit it in).
Frequently asked questions:
Can I use a gluten-free flour alternative?
While I have not tested this recipe with gluten-free flour, you can experiment with a 1:1 gluten-free flour blend. Keep in mind that the texture may differ slightly. I would love for you to leave a comment if you do try!
Is there a substitute for dairy-free yogurt?
Absolutely! You can use coconut yogurt, almond yogurt, or any other plant-based yogurt of your choice.
Can I freeze the dough for later use?
Yes, you can freeze the dough after the first rise. When ready to use, let it thaw in the refrigerator overnight, bring it to room temperature, and continue with the rolling and cooking steps.
Can I substitute the flour?
Yes, you can experiment with alternatives like whole wheat or gluten-free flour, but be aware that it might slightly affect the texture and flavor.
Can these vegan naan breads baked?
Certainly, you can bake the naan in a preheated oven at around 475°F (245°C) for 4-6 minutes until it puffs up and develops golden spots. Remember to flip them halfway through for even cooking.
Other recipes you might want to try:
If you try this recipe for a Vegan Naan Bread feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me at @_pronounced_and use hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING 🍽️!
Vegan Naan bread
Ingredients
- 1 cup warm water
- 2 tsp sugar
- 1½ tsp dry yeast
- ¾ cup yoghurt
- 2 tblsp oilive oil
- 4 cups plain unbleached flour
- 1 tsp baking powder
- 1 tsp salt
Instructions
- Combine together the water, sugar and yeast. Let sit for 5minutes or until the mixture begins to bubble on top.
- Add in the yogurt, oil, flour baking powder and salt. Mix until the dough comes together with your hands.
- Turn dough out onto lightly floured surface and knead the dough until smooth, about 3 to 5 minutes.
- Transfer dough to the oiled bowl and cover with plastic wrap. Let rest at room temperature for about an hour until doubled in size.
- Divide the dough to 10 equal pieces.
- Roll the balls and using rolling pin roll each piece to an oval shape about 6 inches long. ( while rolling the ball keep others covered to prevent drying out).
- Heat a non-stick frying pan or cast iron skillet if using over medium-high heat. You can grease the pan.
- Place one piece of the naan on a hot skillet and cook until bubbles form on top, about 1-2 minutes. I like to press mine with spatula. While cooking, you can brush the top with a little oil.
- Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom.
- Remove from the skillet and wrap in a clean kitchen towel. Repeat with the remaining naan.
IF YOU HAVE PINTEREST YOU CAN FIND ME HERE AND PIN THE PICTURE BELOW IF YOU WANT 😁⬇️
Yummi😋🙂