We love vegan naan! We created a recipe a little while back for simple vegan mini naans, (you can find that here) but we've been working on and improved that recipe, and here it is, the finished product!
This one uses coconut yoghurt, fast action yeast to get a good rise and needs a good period of proofing, before gently kneeding and dry frying.
Fresh garlic and coriander sets these naans off (because we're basic), but you could use nigella seeds, vegan cheese or leave them plain if that gubbins isn't for you.Print
Vegan naan bread might takes a little bit of effort and time to make, but the end result will be well worth it. We promise!
- 3/4 cup warm water
- 1 tsp fast action yeast
- 1 tsp coconut sugar
- 2 cups plain flour
- 1/2 tsp salt
- 3/4 tsp baking powder
- 2 tbsp olive or rapeseed oil
- 3 tbsp soy or coconut yoghurt - we think coconut works really well
- 3-4 cloves garlic - minced
- Handful of coriander - roughly chopped
- A couple of pinches of nigella seeds
- Anything else you may want on a vegan naan!
- Put the yeast and sugar in a small bowl, then add the water and give it a good stir - make sure the water is pretty warm (over 40 degrees centrigrade). Leave for the yeast to activate.
- Mix the remaining dry ingredients in a larger bowl.
- Once the yeast mix is bubbling/foaming, add the yoghurt and oil, give it a little mix and then add to the dry ingredients and combine with a spoon to start with - the mix should be fairly sticky.
- Add a little flour to the bowl, and to your hands, then gently knead for a minute - if it's sticking to your hands too much, add a bit more flour (but only add enough to be able to successfully knead it without it sticking to you too much to work it).
- Lightly grease the large bowl you used to make the mix with some oil, then add the dough, cover with a damp tea-towel and leave to rise in a warm place for 1-2 hours (2-4 hours if you're not using fast action yeast) - you can get away with just the lower amount of time if you're in a rush.
- Flour a clean work-surface and empty the dough onto it, then divide into 4 even pieces. Give each ball of dough a quick knead, then leave to sit for 5-10 minutes.
- While the balls of dough are resting, prepare the garlic and coriander (if you're planning to use them).
- Heat up a cast-iron or non-stick pan over a medium heat.
- Press or roll your dough balls out in to whatever shape you want them and sprinkle a bit of water onto one side - if you're using any toppings, press them in to the other side of the naan.
- Put one naan, wet-side down, into your pan and cook for 1-2 minutes. You should see the dough start to bubble - that's when to flip it. Cook it on the other side for another minute until both sides have some nice brown patches and have puffed up a bit.
- Repeat 3 more times and then serve with a delicious vegan curry!
- Category: Sides
- Method: Pan-fry
- Cuisine: Indian
Keywords: vegan naan bread