Easy Vegan Naan – if you’re into super fluffy flatbreads, then this is THE recipe for you! The dough is just a simple yeast dough, which you can keep in the fridge for up to 3 days.
I’m always on a mission for the fluffiest vegan naan bread. And I kind of feel like, it can’t get any fluffier than this.
I’ve gotten so many compliments for my naan, it always ends up being the star of the meal (sorry, curry!).
It’s really easy to make. Mix the ingredients for the dough (I am using my kitchen machine but you can also use your hands). Coat the dough ball in oil, and let it rise for at least 2 hours. Then you can break off a small chunk, roll it out and cook it in the pan for a super fresh flatbread.
You can also store the risen dough in the fridge for up to 3 days, so you’ll always have the option for spontaneous, bubbly naan.
Bonus points for sprinkling salt and fresh parsley (or cilantro) on top.
If you don’t have the time for the dough to rise and you need a naan asap, check out my yeast-free Garlic Naan recipe.
You can use the flatbreads also for fluffy wraps or a pizza base! I may or may not have added mashed avocado onto the flatbread for a quick breakfast.
This is a super basic version for vegan naan. You can always work garlic slices, sesame seeds, chili flakes (or whatever you feel like) into the dough before adding it to the pan!
The basic steps
Serve the Naan with
Falafel Curry
Palak Tofu
Dal Makhani
Sweet Potato Curry
or any of these15 Amazing Vegan Curry Recipes
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I hope you enjoy this Easy Vegan Naan as much as I do!
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Cheers, Bianca
Easy Vegan Naan (Indian Flatbread)
Bianca / Elephantastic Vegan
Easy Vegan Naan – if you’re into super fluffy flatbreads, then this is THE recipe for you! The dough is just a simple yeast dough, which you can keep in the fridge for up to 3 days.
1teaspoonolive oil+ more to coat the dough and for the pan
2/3cupwater
Instructions
In a large mixing bowl, combine the flour, salt, and instant yeast. Then add the olive oil and water. Stir to combine, then knead with your hands (or use a kitchen machine with a dough hook) until it's a smooth dough.If the dough is too sticky, add more flour; if it's too crumbly, add more water.
Coat the ball ofdough in a drizzle of olive oil. Cover the bowl with a clean kitchen towel and let it sit in a warm place until the dough doubles in size (for about 2 hours).
Divide the dough into 4 equal pieces (about 100g each). Roll out each piece on lightly floured parchment paper.
Heat a flat pan (a crepe-pan works best) until really, really hot! Lay the first flatbread into the hot pan with a bit of oil until it's you can see bubbles on the bread. Then, for the second side, add a bit more oil to the pan, let the other side of the bread cook for 1-2 minutes. Repeat for the other naans.
Sprinkle the naans with salt, fresh parsley and enjoy!
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Naan is another flatbread traditionally served in Indian restaurants but the difference is that there will already be a filling inside these flatbread pockets. Naan may be stuffed with curd, fresh desiccated coconut, butter, nigella seeds, and raisins.
Afghan naan is different in shape, texture, and taste from Indian varieties. While the main ingredient – wheat flour – is the same, Afghan bakers hand-shape the dough, rather than rolling it out, and their use of a tandoor results in large, pillowy rounds.
So, really, all you need to make great naan is: flour, salt, yeast, water, and oil. The only “specialty” ingredient you need is a few tablespoons of vegan butter for brushing on at the end (please don't skip that part, and make it even better by grating fresh garlic into the butter for garlic naan).
In the modern days, yeast & other leavening agents have replaced the bread starter. So most restaurants either use yeast or another leavening agent like baking powder & baking soda. If you order naan in Indian restaurants you may not find the texture & flavor to be the same in every place.
With naan, you get more carbs, but also much more protein and fiber, both essential in keeping you feeling full while maintaining a healthy weight. On the other hand, naan contains about 80% more carbs and roughly 200% more protein than a 45-gram serving of pita.
Roti is generally considered healthier than naan. Roti is lower in calories and contains zero saturated and trans fats and cholesterol. In contrast, naan tends to be higher in calories and may contain added fats. For a healthier choice, roti is often preferred, especially by those conscious of their dietary intake.
And like those fluffy spuds, this soft flatbread has little nutritional value. Most naan recipes call for Greek yogurt to give it that airy texture. But that's more than offset by less healthy ingredients like white flour, sugar, and oil.
Kulcha is a mildly leavened bread prepared with all-purpose flour without any yeast, but rather leavened with yogurt and/or baking powder. Though it's similar to naan, you don't need a tandoor oven to make kulcha; you can easily prepare it on a griddle.
Unfortunately, the majority of naan isn't suitable for vegans as they often contain ghee (clarified butter), yoghurt, milk or even eggs. However, it's not impossible to find vegan-friendly naan in supermarkets, it's just worth double-checking ingredients lists.
While making naan, yogurt can be substituted with buttermilk, lemon juice and milk, curd and butter, sour cream, soy yogurt, and coconut milk yogurt. Some of these substitutes are dairy products while others are vegan-friendly non-dairy products.
Here's what you'll need to make this two-ingredient naan: Self-rising flour: You'll need 1 ¼ cups of self-rising flour. If you only have all-purpose flour on hand, you can make a DIY version with just a few ingredients. Yogurt: Plain Greek yogurt holds the naan dough together and ensures a tender texture.
Place into a greased bowl and cover with a damp towel, leave to rise for 1-1.5 hours or until doubled in size (or refrigerate overnight for best results – see blog post for information on cold rising) Once risen, turn out onto a floured surface and gently press down into a circle.
One of the most popular Indian delicacies that we know of; curries are creamy with the right amount of spicy, curries pair perfectly with warm, fluffy naan.
On the other hand, flatbreads usually lack yeast or any kind of leavening agent, which creates its signature flat and crispy crust. This baking method makes flatbreads more similar to the earliest pizza recipes than modern pizza.
Naan is a single-layer bread with a light and slightly fluffy texture and golden-brown spots from the baking process. It is made primarily from white flour or wheat flour and a leavening agent (usually yeast), which results in the formation of air pockets in the dough that impart fluffiness and softness.
Introduction: My name is Dr. Pierre Goyette, I am a enchanting, powerful, jolly, rich, graceful, colorful, zany person who loves writing and wants to share my knowledge and understanding with you.
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