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.
Tip: These make great pizza crusts or flatbreads, add your toppings and bake for a quick dinner! I like to make a double bath, freeze and pull as needed.
Simple Vegan Naan Recipe
Simple vegan naan recipe. Soft and flavorful, perfect served alongside curry, or used as flatbread pizza crust! Makes 8-12 servings
Ingredients
- 2 cups Organic unbleached all purpose flour
- 1 tsp Instant yeast OR 1¼ tsp Active dry yeast (see notes)
- 1 tsp Organic cane sugar OR stevia
- 3/4 tsp Baking powder
- 1 tsp Sea salt OR pink Himalayan salt
- 3/4 cup Warm water Warm not hot, hot will kill the yeast
- 3 tbsp Coconut cream
- 2 tbsp Coconut oil (Refined) OR olive oil
Optional:
- Minced garlic, fresh parsley, coconut oil or olive oil to top with before serving
Instructions
- In a large bowl add the flour, yeast, sugar, baking powder, and salt. Mix
- To your dry ingredients 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.
- While warm you can drizzle oil garlic and herbs on and serve.Best eaten the day of, but they freeze great too!
Notes
If using active dry yeast, dissolve in the water and sugar for a few minutes until bubbly. Then add to the dry ingredients.
You can omit the coconut oil if you are in a pinch, it will still work!
These can be made, froze and pulled as needed for up to 3 months.
You can roll one dough out while another is cooking, to avoid them sticking together and speed the process up.
Dough can be made a few days ahead, just store it covered in the fridge till ready to use.
Herbs can be added to the dough, garlic powder, onion powder, parsley, cumin.
