Easy Vegan Naan
Homemade vegan naan is better than any store-bought flatbread. This soft, pliable bread is irresistible with dips, curries, soups, and more. It's freezer-friendly, so vegan naan can be enjoyed anytime!
Servings: 8 naan
Ingredients
- 3 ½ cups all-purpose flour divided
- 1 cup warm water
- 2 teaspoons coconut sugar or granulated sugar
- 1 ¼ teaspoons active dry yeast or 1 packet
- ⅓ cup plain unsweetened dairy-free yogurt
- 3 Tablespoons olive oil
- 1 teaspoon Himalayan pink salt
- 2 teaspoons garlic powder
- Optional mix-in: a handful of fresh chopped parsley or 1 Tablespoon of dried parsley
Instructions
- In a large bowl mix together the warm water, sugar, and yeast. Set aside for 5-10 minutes and allow the yeast to activate and become "foamy".
- Once the yeast is activated mix in the yogurt, oil, salt, garlic, and parsley if using.
- Mix in 2 and ½ cups of flour until well combined.
- Using the last cup of flour dust your work area. Turn the dough out onto the floured surface and knead for 2-3 minutes. Dust your hands and dough with more flour as needed. Knead until the dough is slightly sticky but smooth and holds a ball shape. Tip: I never use the entire last cup.
- Brush the bowl and dough ball with oil. Cover and let the dough rise until doubled in size, about 45 minutes to an hour.
- Turn the risen dough out onto a floured surface and divide it into 8 equal portions.
- Roll a portion of dough into an oval about ¼-inch thick.
- Place the dough in a hot dry (no added oil) skillet and cook until bubbles begin to form on top. Flip and cook on the other side until the bubbles are browned/blackened (depending on your preference). Repeat until all the dough is cooked.
- Optional: Brush with olive oil and sprinkle with fresh parsley and coarse sea salt. Serve Immediately
- To thaw the dough. bring the frozen naan dough to room temperature on the counter for about 2-3 hours. Proceed with the cooking instructions in the recipe card below.
Notes
To Freeze Naan
- To freeze the dough. Divide the dough into 8 equal portions. Place the dough pieces on a parchment-lined baking sheet, leaving space between each one. Freeze for at least 2 hours, then transfer to an airtight freezer bag or container. Store in the freezer for up to 2 months.
- To thaw the dough. Place the frozen naan dough on the counter and let it come to room temperature for 2-3 hours. Then proceed with the cooking instructions above.
- To freeze cooked vegan naan. Arrange the cooked and fully cooled naan in a single layer on a baking sheet. Freeze for 1-2 hours, then transfer the frozen naan to a freezer-safe bag or airtight container. To reheat, warm the naan in the oven for 5-8 minutes or heat it in a skillet on the stovetop. No need to thaw first.
- A preheated cast iron skillet will cook the naan quickly, so there's no need to cover it with a lid (though you can if you prefer). If you're using a nonstick pan, I recommend covering it with a lid or a piece of foil while the naan cooks. This helps keep it soft and pliable.
- To replace the yogurt and water, use a total of 1 ¼ cups of warm non-dairy milk, divided. Separate ½ cup of the milk and mix it with 1 Tablespoon of lemon juice; this will act as the yogurt substitute. Let it sit for 3-5 minutes. Add the remaining ¾ cup of warm milk to a large bowl and mix in the yeast and sugar. Set aside until the yeast becomes foamy. Once ready, continue with step 2 in the instructions, adding the milk and lemon juice mixture in place of the yogurt.
- For protein naan, replace up to ½ cup of flour with your favorite unflavored vegan protein powder.
- Store any leftover naan in a sealed bag or airtight container at room temperature for up to 3 days. For longer storage, freeze leftovers for best results.
Nutrition
Serving: 1naan | Calories: 153kcal | Carbohydrates: 21g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 27mg | Fiber: 1g | Sugar: 3g
