Vegan naan bread might take a little bit of effort and time to make, but the end result is worth it. We promise! Try adding fresh coriander, nigella seeds and fresh garlic to take them to the next level.
- 3/4 cup warm water
- 1 tsp fast-action yeast
- 1 tsp coconut sugar (or brown sugar)
- 2 cups plain flour
- 1/2 tsp salt
- 3/4 tsp baking powder
- 2 tbsp olive or rapeseed oil
- 3 tbsp coconut yoghurt (unsweetened)
- 3-4 cloves garlic - minced
- Handful of coriander - roughly chopped
- A couple of pinches of nigella seeds
- 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) and mix with your hands, not a metal spoon. Leave for the yeast to activate.
- Sieve the flour and the remaining dry ingredients in a larger bowl. Also add the nigella seeds now, if using them.
- Once the yeast mix is bubbling (or foaming), add the vegan yoghurt and oil, give it a stir.
- Pour the wet ingredients into the bowl of 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 the dough 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).
- Lightly grease the large bowl you used to make the dough with some oil, then add the dough back into it and cover with a damp tea towel. 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 an hour if you're in a rush.
- Flour a clean work surface and empty the dough onto it.
- Divide the dough 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 fresh coriander (if using them).
- Press or roll your dough balls into an oval shape. If you're using any toppings, like garlic or coriander, press them into the naan.
- Heat up a cast-iron or non-stick pan over a medium heat.
- Put one naan into the pan and cook for 1-2 minutes. You should see the dough start to bubble up - 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 tasty curry!
- Make sure the vegan yoghurt is plain and unsweetened, for best results.
- Make sure to use fast action yeast and warm water to activate it. Cool water or hot water won’t work.
- Sieve the flour for even fluffier results!
- Adding fresh garlic, nigella seeds and fresh coriander takes these naans to the next level.
- This naan freezes really well, for up to three months. Put them in the freezer once cool. Reheat from frozen on gas mark 5/190°C for 10 minutes.
- Category: Sides
- Method: Pan-fry
- Cuisine: Indian
Keywords: vegan naan bread