Print
close up of two vegan naan breads on a wooden cutting board

Vegan Naan Bread (Indian Flatbread)

  • Author: The Cheeky Chickpea
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6-8 servings 1x
  • Category: Snacks & Sides
  • Method: Stovetop
  • Cuisine: Indian

Description

Vegan Naan Bread is an Indian flatbread. It’s soft, pillowy and airy with the perfect chew!! Just like your favourite Indian Restaurant! It’s made with yeast and vegan yoghurt and is Dairy free and egg free. Top with garlic butter and serve with curries, soup or with your favourite dip. Makes a great pizza and wrap too. Freeze the dough for fresh Vegan Naan any time!


Scale

Ingredients

  • 1 cup warm water
  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 1/3 cup vegan yoghurt, (I used Silk Plain unsweetened coconut yoghurt)
  • 2 and 1/2 tablespoons oil
  • dry ingredients:
  • 2 and 1/3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cumin
  • 1/2 cup fresh herbs, finely chopped ( I used cilantro and parsley) (optional)
  • vegan garlic butter ingredients (optional):
  • 34 tablespoons vegan butter (I used Earth Balance)
  • 4 cloves garlic, finely chopped ( around 2 tablespoons)
  • 1/4 teaspoon granulated garlic
  • 1/2 teaspoon dried parsley
  • pinch of salt

Instructions

  1. Add the warm water (not hot), yeast and sugar to a large mixing bowl. Give it it a stir and let sit for about ten minutes to proof. The yeast should rise to the top and become frothy. (If this does not happen it means you water wasn’t hot enough or your yeast is expired and you will have to start again).
  2. While the yeast is proofing add the dry ingredients and fresh herbs to a medium bowl, stir to combine and set aside.
  3. When yeast is ready add in the oil and yoghurt and whisk together. Next add dry ingredients and stir until combined, ( I usually use a wooden spoon).
  4. Sprinkle a little flour on your counter and turn out the dough. Kneed for a minute.  Form the dough into a ball.
  5. Lightly grease the large mixing bowl you just used and add the dough ball. Add a little oil to the top of the dough and spread it around the surface. Cover with plastic wrap and let rise in a warm place for 1 hour or so until roughly doubled in size (depends on how warm your house is). It usually takes 1 and 1/2 hours for my dough.
  6. While dough is rising make Vegan Garlic butter (if using): mix garlic butter ingredients together in a small bowl and cook in the microwave for 45-60 seconds. (you don’t want the garlic raw).
  7. Lightly flour your countertop. Turn out the dough and form it into a disk. Divide the disk into roughly six or eight equal portions and form into balls (at this point you can freeze dough individually in plastic wrap or refrigerate for up to 3 days for later use). Set on counter top until ready to cook.
  8. Heat your cast iron pan or a non stick pan to medium heat and brush very lightly with oil (make sure pan is good and hot). Roll out one ball at a time as you cook them, (round, oval shapes, approximately 1/4 of an inch thick or thinner). If dough springs back a little as you are rolling it , that’s ok just keep rolling, it’ll get there. If dough is sticking to your rolling pin, sprinkle very lightly with more flour if needed as you go.
  9. Place dough in the pan and cook until air pockets form on top of dough and the underneath is getting brown. Flip and cook and additional one to two minutes. Repeat with remaining dough. I usually add a little more oil to the pan after the third Naan bread has been cooked. (for step by step photos refer to the post above)
  10. Brush with melted vegan garlic butter ( if using) and serve with your favourite Indian curries, soups, dips or make a wrap or some personal pizzas!

Notes

  • fresh herbs are optional if you don’t have then don’t worry
  • if you don’t want to make garlic butter just brush cooked naan with melted butter and season with sea salt and fresh chopped herbs if you have them.
  • To Freeze dough: After the first rise and once you have divided the dough into 6-8 equal portions place them on a parchment lined baking tray and freeze. Once frozen wrap them individually in plastic wrap or a freezer bag. They will keep for 2-3 months in the freezer.
  • To Thaw dough: Defrost in your fridge overnight or on your counter for 3 hours or until room temperature, then start at number 8 in recipe instructions.
  • To Freeze cooked Naan: let cooked naan bread cool to room temperature (don’t add garlic butter) then freeze in freezer bags or wrap in plastic wrap. Reheat in oven or microwave.
  • To use Vegan Naan as a pizza crust: add desired sauce and toppings to cooked Naan and cook on pizza pan or baking sheet at 400° for 8-10 minutes and broil for a couple minutes if necessary.
  • Recipe adapted from Jo cooks and Budget Bites
  • Nutritional chart does not include vegan garlic butter

Keywords: vegan naan, naan, vegan naan bread, easy vegan naan, recipe, Indian, curries, bread,