Description
This Easy Vegan Naan recipe delivers soft, fluffy, and flavorful flatbreads perfect for pairing with your favorite vegan curries and dips. Made without dairy or eggs, it uses coconut cream and olive oil to create a tender texture, and is quickly cooked on the stovetop for a warm, satisfying bread any time.
Ingredients
Scale
Yeast Mixture
- 1 teaspoon instant yeast
- 3/4 cup warm water
- 1 teaspoon granulated sugar
Dough
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 3 tablespoons coconut cream (or plain non-dairy yogurt)
- 2 tablespoons olive oil
Instructions
- Activate yeast: In a large mixing bowl, combine the instant yeast and granulated sugar with warm water. Let the mixture sit until it becomes frothy, about 5-10 minutes, indicating that the yeast is active.
- Mix dough ingredients: Add the all-purpose flour, salt, baking powder, coconut cream, and olive oil to the yeast mixture. Stir until a thick dough forms.
- Knead dough: Turn the dough out onto a floured surface and knead it for 2-3 minutes until it becomes smooth and elastic.
- Proof dough (optional): Cover the dough with a clean tea towel and let it rise for about 30 minutes until slightly puffy. This step is optional but helps create a lighter naan.
- Shape naan: Divide the dough into 8 equal pieces. Roll each piece into a circle approximately 1/4 inch thick using a rolling pin.
- Cook naan: Heat a heavy-bottomed skillet or pan over medium-high heat. Cook each naan for 1-2 minutes on each side or until golden brown spots appear and the bread is cooked through.
- Serve warm: Serve the naan warm, accompanied by your favorite toppings or dips such as vegan butter, garlic sauce, or chutneys.
Notes
- Using coconut cream or non-dairy yogurt adds moisture and richness, keeping the naan tender without dairy.
- Allowing the dough to rise is optional but recommended for softer texture.
- If you prefer, you can brush the cooked naan with olive oil or vegan butter for extra flavor.
- Cook naan on medium-high heat for best golden color and soft interior, making sure the pan is hot before cooking.
- This naan is best eaten fresh but can be reheated in a skillet or oven.
