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Vegan Naan Bread

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Soft, fluffy, and delicious homemade vegan naan bread, perfect for dipping into your favorite curries or enjoying on its own.

Ingredients

Scale
  • 3 cups (375 g) plain or all purpose flour
  • 2 tsp dried yeast fast action or instant
  • 1 tsp sugar
  • 1 tsp salt
  • 1 cup (240 ml) soy milk
  • 2 tbsp (30 ml) oil neutral – vegetable, coconut
  • 1 tsp lemon juice
  • 2 tbsp (30 g) vegan butter
  • 1 pinch salt
  • 2 cloves garlic pressed or minced
  • ¼ cup fresh coriander / cilantro finely chopped

Instructions

  1. In a large mixing bowl, whisk together the flour, dried yeast, sugar, and salt.
  2. Add the soy milk, oil, and lemon juice to the mixing bowl.
  3. Stir the ingredients together with a spatula or wooden spoon until a shaggy dough forms.
  4. Transfer the dough to a clean surface and knead for a few minutes until all the flour is well incorporated and the dough is smooth.
  5. Shape the dough into a ball.
  6. Place the dough ball back into the mixing bowl.
  7. Cover the bowl with a damp tea towel.
  8. Let the dough rest in a warm place until it has doubled in size, about 1 hour (or longer if your environment is cooler).
  9. Lightly flour a work surface or wooden board.
  10. Tip the rested dough out onto the floured surface without knocking back the air.
  11. Use a knife or dough scraper to divide the dough into 8 equal portions.
  12. Lightly dust your rolling pin and the dough pieces with flour.
  13. Roll out each dough piece to about 4 mm (⅙ inch) thick, flipping them over a couple of times as you roll.
  14. Allow the rolled naans to rest for 5-10 minutes before cooking to improve texture.
  15. Heat a cast iron pan on high heat until it is properly hot.
  16. Place one naan into the hot cast iron pan.
  17. Cook for 30-60 seconds until big bubbles form on top.
  18. Flip the naan over.
  19. Cook for another 30-60 seconds on the second side.
  20. Adjust the heat level if the naan is browning too quickly or not enough.
  21. Remove the cooked naan from the pan.
  22. Immediately brush the cooked naan with melted vegan butter or oil, or prepare the garlic coriander butter.
  23. To make garlic coriander butter: Melt and briefly heat the vegan butter with a pinch of salt, pressed or minced garlic, and finely chopped fresh coriander/cilantro.
  24. For microwave: Place ingredients in a cup or small bowl and microwave for 30 seconds (or longer if needed).
  25. For stovetop: Place ingredients in a small saucepan or skillet on medium heat until butter is melted and hot.
  26. Stir the garlic coriander butter to combine.
  27. Brush the warm naan breads with the garlic and coriander butter immediately after they come out of the pan.
  28. Serve the naan best fresh and still warm.

Notes

Ensure your yeast is fresh for a good rise.
Allow enough time for the dough to double in size in a warm spot.
Don’t skip the 5-10 minute rest after rolling the naans for the best texture.
Heat your cast iron pan to a very high temperature before cooking each naan.
Brush the cooked naan immediately with butter for optimal flavor.

Find it online: https://sweetcraftrecipes.com/vegan-naan-bread/