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 easy vegan naan?
There are just a few simple steps involved in making vegan naan.
1. Mix the ingredients and knead for a few minutes until you have a soft ball of dough. (If you want to learn how to knead, check out this video, I found it quite helpful)
2. Let the dough rise for an hour to an hour and a half, until doubled in size.
3. Divide into pieces, roll out into circles or oval shapes and cook in a heavy bottomed pan for a few minutes on each side.
See how bubbles form when you cook the first side. The process reminds me of making pancakes! So easy.
What should I eat vegan naan with?
It makes a great personal pizza crust- simply top cooked naan with pizza sauce, non-dairy cheese and vegetables.
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksvegan on Instagram. Enjoy!
Recipe adapted from Budget Bytes.
Easy Vegan Naan
- 1 teaspoon dry active 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* the thick white part from a can of full fat coconut milk
- 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 3-4 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 (I wipe out the first bowl I used), cover with a tea towel and let it rise until it doubles in size, about an hour to and hour and a half.
- 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).
- For oil free, may try substituting more coconut cream or non-dairy yogurt for the olive oil. I haven't personally tried this but I think it would work.