Vegan Naan Recipe

Introduction

Enjoy the soft, fluffy texture of traditional naan with this vegan version that’s simple to make at home. This recipe uses plant-based milk and olive oil for a deliciously tender bread perfect for dipping or serving alongside your favorite dishes.

Ingredients

• ¾ cup of warm water
• 1 teaspoon of instant yeast
• 1 teaspoon of sugar
• 2 cups of all-purpose flour
• 1 teaspoon of salt
• 1 tablespoon of baking powder
• 3 tablespoons of plant-based milk (soy milk works best)
• 1 teaspoon of apple cider vinegar
• 5 tablespoons of olive oil, divided

Instructions

1. Step 1: Mix the warm water, yeast, and sugar in a cup until fully dissolved. The water should be comfortably warm, about 110°F (43°C). Cover and set aside for 5 minutes until foamy.
2. Step 2: In a large bowl, combine the flour, salt, and baking powder. Mix well and set aside.
3. Step 3: In a small cup, stir together the plant-based milk and apple cider vinegar until it thickens slightly.
4. Step 4: Once the yeast mixture is foamy, add the milk mixture and 2 tablespoons of olive oil. Stir to combine, then add this wet mixture to the dry ingredients.
5. Step 5: Use a spatula to mix until a sticky, slightly broken dough forms.
6. Step 6: Lightly flour a clean surface and transfer the dough with all small bits. Knead gently for about 6 turns until smooth. Add flour sparingly if it feels too sticky. Shape into a loose ball and set aside.
7. Step 7: Oil the inside of a clean bowl with 2 tablespoons of olive oil. Place the dough in the bowl, drizzle 1 tablespoon of oil on top, and coat the dough with it. Cover with a warm damp towel and let rise in a warm place for 3 hours until doubled or tripled in size.
8. Step 8: After rising, flour your work surface, remove the dough from the bowl, and knead gently for about 40 seconds. Form into a ball and divide into 8 equal pieces. Shape each piece into a ball and rest for 10 minutes.
9. Step 9: Heat a large cast iron pan over medium heat for 2 minutes.
10. Step 10: Roll out one dough ball on a floured surface as thinly as possible without tearing.
11. Step 11: Place the rolled dough onto the hot pan. Cook for about 20 seconds, watching for bubbles and browning on the bottom. Flip when the bottom is golden with light char spots.
12. Step 12: Cook the other side for 10 to 20 seconds until golden and lightly charred in spots.
13. Step 13: Repeat with remaining dough balls. Keep cooked naan warm in a toaster oven or wrapped in a clean towel. Once cooled, store in an airtight container.

Tips & Variations

• Use warm, not hot, water to avoid killing the yeast and ensure proper fermentation.
• Try adding minced garlic or chopped fresh herbs to the dough for extra flavor.
• For a crispier texture, roll the naan slightly thicker and finish with a brush of olive oil before cooking.

Storage

Store cooled naan in an airtight container at room temperature for up to 2 days. For longer storage, freeze naan stacked with parchment paper between each layer for up to 1 month. Reheat by warming in a dry pan or oven wrapped in foil until soft and heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other plant-based milks?

Yes, you can substitute soy milk with almond, oat, or coconut milk, but soy milk tends to give the best texture and flavor in this recipe.

Do I need a cast iron pan to cook the naan?

A cast iron pan is ideal for even heat distribution and achieving the characteristic charred spots, but a heavy non-stick or stainless steel skillet can work as well.

Vegan Naan Recipe

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★★★★★

4.6 from 194 reviews

• Author: Charlotte
• Total Time: 3 hours 35 minutes
• Yield: 8 naans 1x
• Diet: Vegan

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Description

This Vegan Naan recipe offers a soft, fluffy, and flavorful Indian flatbread perfect for a plant-based diet. Made without dairy or eggs, it uses plant-based milk and olive oil, combining yeast and baking powder for the perfect rise and texture. Cooked on a cast iron pan until golden with slightly charred spots, these naans are ideal for serving alongside curries, chutneys, or as a tasty wrap.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• ¾ cup of warm water
• 1 teaspoon of instant yeast
• 1 teaspoon of sugar
• 3 tablespoons of plant-based milk (soy milk works best)
• 1 teaspoon of apple cider vinegar
• 5 tablespoons of olive oil (divided)

Dry Ingredients

• 2 cups of all-purpose flour
• 1 teaspoon of salt
• 1 tablespoon of baking powder

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Instructions

1. Proof the Yeast: Add the warm water to a cup and stir in the instant yeast and sugar until fully dissolved. Ensure the water is comfortably warm (around 110°F) to avoid killing the yeast. Cover with a plate and let sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, salt, and baking powder. Mix thoroughly and set aside.
3. Prepare Plant Milk Mixture: In a small cup, mix the plant-based milk with the apple cider vinegar. Allow it to thicken slightly, resembling a buttermilk substitute.
4. Combine Wet Ingredients: Once the yeast mixture is foamy, add the plant milk mixture and 2 tablespoons of olive oil. Mix well to incorporate all wet ingredients.
5. Form Dough: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, mix until the dough becomes sticky and partially combined.
6. Knead the Dough: Lightly flour a clean surface and transfer the dough along with any sticky bits. Knead gently for about 6 turns until all small chunks are fully incorporated. If the dough is too sticky, sprinkle up to 1 tablespoon of flour gradually. Shape the dough into a loose ball, being careful not to over-knead.
7. First Rise: Lightly oil the same large bowl with 2 tablespoons of olive oil. Place the dough ball inside and rub 1 tablespoon of oil over the dough surface. Cover the bowl with a warm, damp towel and let it rise in a warm place for 3 hours, or until it doubles or triples in size.
8. Prepare for Cooking: After the dough has risen, flour your workspace and carefully remove the dough from the bowl. Knead gently for about 40 seconds, then shape into a ball. Divide the dough into 8 equal portions and roll each into a ball. Let them rest for 10 minutes.
9. Heat Pan: Preheat a large cast iron pan over medium heat for about 2 minutes until hot.
10. Roll Naan Dough: Take one dough ball and place it on a floured surface. Roll it out thinly with a rolling pin, stretching it as thin as possible without tearing.
11. Cook Naan: Place the rolled dough onto the hot cast iron pan. Cook for approximately 20 seconds, checking the underside for browning and small charred spots. The naan will start bubbling almost immediately.
12. Flip and Finish Cooking: Flip the naan and cook for another 10 to 20 seconds until the other side is golden with some charred spots.
13. Repeat: Repeat rolling and cooking with the remaining dough balls. Keep cooked naans warm by placing them in a warm toaster oven or wrapping them in a clean kitchen towel. Store cooled naans airtight for later use.

Notes

• Ensure water temperature is around 110°F to activate yeast without killing it.
• Use soy milk or any thick plant-based milk for best results.
• Do not over-knead the dough to maintain its softness.
• Resting the dough after dividing helps to relax gluten for easier rolling.
• Use a cast iron pan for even heat and authentic cooking style.
• Keep cooked naans warm before serving or store completely cooled in an airtight container.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Bread
• Method: Stovetop
• Cuisine: Indian

Keywords: Vegan Naan, Indian bread, plant-based naan, vegan flatbread, no dairy naan