Simple Vegan Naan Recipe

Simple vegan naan recipe. Soft and flavorful, perfect served alongside curry, used as a flatbread pizza crust, or toasted with hummus! Makes 8-12 naan breads.

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Ingredients breakdown

Yeast: Instant yeast- does not need to be dissolved in water and can be added directly to dry ingredients. Active dry yeast- Must be dissolved in water before adding to dry ingredients. The yeast helps the naan dough rise.
Baking powder: Also helps the rise of the dough, and helps create the air pockets as the dough heats up and cooks.
Salt: Adds flavor to the dough, assists the yeast and structure, dont skip it!
Sugar: Acts as a food for the yeast to feed on to help it rise, and adds flavor to the final product.
Coconut cream: Traditionally yogurt is used, but to make this dairy free and vegan coconut cream is used. The coconut cream creates a tender and stretchy dough.
Coconut oil: If using coconut oil I recommend using refined coconut oil, as it has no coconut taste. But coconut flavored naan is delicious as well if you dont have refined oil! Can substitute olive oil if needed.

Step by step instructions to make easy vegan naan

In a large bowl add the flour, yeast, sugar, baking powder, and salt. Mix
To your dry ingredients the add warm water, coconut cream and coconut oil.

Stir all the ingredients together until it becomes to hard to mix. Transfer your dough to a lightly floured surface and begin kneading by hand until the ball of dough is smooth. (About 1-2 minutes) Adding more flour if its to sticky to knead.

Set the kneaded dough ball back into the bowl, cover with a damp tea towel or plastic wrap. Let rise for 30 minutes, or until doubled in size.

After rising transfer dough to a lightly floured surface again, divide into 8 large pieces or 12 smaller pieces.

Using a rolling pin lightly dusted with flour, roll each piece out in an oval shape. (If your naan shrinks back when rolling, just let it rest and lightly stretch it out again before setting in the pan)

Heat a cast iron skillet or frying pan on medium/high heat, do not add oil! Cook each naan bread for about 4 minutes. Once you notice it bubbling and puffing up, flip and cook for 2 minutes on opposite side.