Easy Vegan Naan
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Easy vegan naan- soft, fluffy flatbread perfect for serving alongside Indian inspired dishes or even using as a wrap or pizza crust. Only 7 ingredients and easy to make!
Last week I made Vegetable Korma for dinner, and I thought it would be fun to have naan to go with it. Have you ever tried to buy naan at a store? For the life of me, I couldn’t find a brand that didn’t have eggs, milk or both of those in it! So what did I do? I decided to make my own, a vegan version, and wow am I glad I did!
Naan is basically an Indian style flatbread, that is soft, pillowy with beautiful bubbles from cooking it on the stovetop. There is yeast involved, but it’s quite failproof, unlike making a loaf of bread which is a bit harder to get right.
How do you make homemade naan?
- Combine instant yeast, sugar and warm water. Let it sit a couple of minutes until a bit foamy on top.
- Now add the flour, salt, baking powder, coconut cream and olive oil. Stir with a spoon, then knead a bit with your hands until it comes together.
- Place the ball of dough in a bowl and cover. If you have time, let it rise for about 30 minutes. If not, it will still turn out good!
- Divide the dough into 8 pieces.
Roll each piece of dough into an oval or circle, using a rolling pin on a lightly floured surface.
In a large pan (cast iron preferred) over medium-high heat, place the flattened dough. This is kind of like cooking pancakes, and you don’t need to oil your pan. Once bubbles appear, flip it over and cook for another minute or two. Repeat with the remaining dough.
You can also brush them with melted vegan butter once they are cooked.
Don’t have coconut cream? No problem! You can simply leave it out, or use unsweetened non-dairy yogurt instead. I have made it without and it was fine. It’s just a bit fluffier and richer with it.
What goes well with naan?
It makes a great personal pizza crust- simply top cooked naan with pizza sauce, non-dairy cheese and vegetables.
Recipe adapted from Budget Bytes.
Easy Vegan Naan
- 1 teaspoon instant yeast
- 3/4 cup warm water
- 1 teaspoon granulated sugar
- 2 cups all purpose flour, or white whole wheat flour
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 3 tablespoons coconut cream, *may omit if needed
- 2 tablespoons olive oil
- Optional: melted vegan butter for serving, minced garlic or fresh herbs
- Add the yeast and sugar to a large bowl and pour the warm water on top (think bath temperature, not too hot or it will kill the yeast). Let sit for a few minutes until it is frothy on top.
- Now add the flour, salt, baking powder, coconut cream and olive oil. Stir with a wooden spoon until it becomes difficult, then turn the ball of dough out on a lightly floured surface (I just use my countertop). Knead the ball of dough for about 2-3 minutes, until the ball of dough is smooth and soft. If it is too sticky, add a little more flour.
- Place the dough in a large bowl, cover with a tea towel and let it rise for about 30 minutes. If you are in a hurry, you can skip the rising part. It will still come out quite good!
- After it rises, flatten the dough and divide into 8 pieces.
- Heat a large, heavy bottomed pan (cast iron preferred) over medium heat. Take a piece of the dough and roll it on a lightly floured surface into a circle or oval shape (about 1/4 inch thick). If using garlic, gently press a little minced garlic onto one side so it sticks at this point.
- Place the dough on the heated pan and cook until large bubbles have formed and the bottom is golden brown. Flip and cook 1-2 minutes more until that side is golden brown as well.
- Repeat with the remaining pieces. Cover the naan with a towel or wrapped in foil to keep warm until ready to serve. Serve plain or brush with melted vegan butter and sprinkle with fresh herbs, such as cilantro or parsley.
- For the coconut cream, open a can of full fat coconut milk or coconut cream, and scoop out 3 tablespoons of the white, thick creamy part. May also substitute plain non-dairy yogurt (soy, almond, or coconut). Or leave it out, I have done this in a pinch and it worked fine.
- You could probably leave out the olive oil to make it oil free, but I haven't tried it.
- I haven't tested this with gluten free flour, but it would probably work ok. I would use a gluten free mix, such as Bob's Red Mill 1:1.
- If you only have regular active yeast, that is fine, you will just need to let the dough rise for longer (1-1 1/2 hours).
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