I think I have mentioned I live for carbs. A side of bread is my favorite part of dinner, always.
Naan might be on my top 5 favorite breads list, actually.
This recipe is basically yeast dough cooked in a pan with butter, and brushed with more butter. It’s crispy and soft and just perfect as far as I am concerned. Normally, naan is cooked in a tandoori oven, but since I am lacking said oven, a cast iron did the trick.
Also, I won’t even consider eating Indian food without a giant pile of vegan naan to go along with it!
Sadly, a lot of times naan is not vegan as it is made with milk , egg or yogurt. At least what I find pre-packaged in the store. So when you are vegan its best just to learn how to make it so you never miss out! Its actually not hard to make. In fact our 14 year old veganized this recipe and made what is in these pictures.
You do have to make a yeast dough but it is an easy yeast dough. You can use a stand mixer or mix and knead by hand. You do have to wait for the dough to proof, which is just how yeast bread works, but you don’t have to wait for it to bake since you fry it up in a pan!
You don’t have to being making Indian cuisine to make vegan naan! Since it is a flat yeast bread, it also makes a really good pizza base. You can fry up a batch of this naan, then use the pieces throughout the week to make quick and easy vegan pizzas! If you have kids you know these are the kind of recipes that are golden.
You can also use this vegan naan for sandwiches, eat at it with breakfast, or just eat it on its own because any dedicated carb lover knows, bread can stand alone. It is perfect and needs no help from other food!!
You can make this vegan naan plain or you can brush it with garlic butter or any spices you make like. It’s really versatile and oh my gosh, it’s so good!
So go, make vegan naan, then make it again, and again, and again, because it is so delicious, pretty easy, and the perfect food!
INGREDIENTS:
1/4 cup warm water. Around 110 degrees
4 cups all purpose flour
1 tablespoon sugar
2 1/4 teaspoon dry active yeast
3/4 cups room temperature vegan milk. I suggest almond or oat
3/4 cups vegan plain unsweetened yogurt
3 teaspoons salt
1/4- 1/2 cup melted vegan butter
INSTRUCTIONS:
In a medium sized bowl add warm water, yeast and sugar. Let the mixture sit for about 10 minutes or until the top is nice and foamy and frothy. If it does not get very bubbly or frothy, your water could have been too hot and killed the yeast. If that happens, start over.
Whisk the flour and salt together in bowl of your stand mixer or in a large bowl if mixing by hand.
Add the milk and yogurt to the yeast mixture and whisk until combined. Add the mixture to the flour. If using a stand mixer, let mix with the bread hook on medium speed for just a few minutes until the dough has formed and is smooth. If mixing in a bowl, mix all ingredients until combined. Turn the dough onto an clean floured surface and knead by hand for 4 or 5 minus until the dough is smooth.
Place dough in a lightly oiled bowl and cover with a damp kitchen towel or plastic warp. Place the bowl inside a tuned off oven for one hour, or until the dough has doubled in size.
Once dough has doubled, remove from the bowl and place on a clean floured surface. Press the dough out and cut 12 equal sized pieces and roll them into a ball.. You can just eyeball this or use a kitchen scale. I eyeball it.
Roll each ball out into an oval-ish shape that is about 1/4 of inch thick and about 6 inches wide.
Heat a large skillet (I like to use a cast iron) over medium heat. Brush the dough with melted butter and cook on piece of naan at a time until bubbles form in the dough. Flip and cook on the other side until golden brown. It should only have to cook a few minutes on each side. Repeat with remaining dough.
If you would like garlic naan you can add a few teaspoons of minced garlic to 1/4 cup melted butter. Brush finished naan with garlic butter to serve, or serve as is.
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