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Easy Vegan Naan (Soft & Chewy)

Vegan Naan – Easy to make at house, skillet cooked Indian type naan bread is smooth, fluffy and delicious! Good for snacking, absorbing soups and stews, or utilizing as a base for mini pizzas and wraps!

What’s naan?

Naan is a leavened yeast flatbread that includes yogurt for a mushy texture and is traditionally baked in a clay oven referred to as a Tandoori. The dough is made and slapped across the within of the recent oven wall and bubbles because it cooks. It’s common in Indian cuisine and eaten as a snack or part of a fundamental meal. Typically naan is used to scoop up food or is crammed and served stuffed.

Do-it-yourself Vegan Naan

When you’ve ever had naan bread, you already know simply how scrumptious it’s!

And now you can also make it at residence with this easy naan bread recipe complete with full step by step pictures to guide you. Selfmade naan is tremendous straightforward to make and so a lot better than restaurant or store-bought!

Use your do-it-yourself naan to scoop up Chickpea Hummus or White Bean Hummus, serve alongside aspect Chana Masala or Spicy Pink Lentil Dal, make a wrap and fill it with the components for this Falafel Salad, use for this White Flatbread Pizza + Zucchini, or just eat it as is.

top down view of ingredients needed to make vegan naan bread.

Vegan Naan Components

  • 2 cups Flour – I’ve used all-purpose flour, bread flour, spelt flour and a mix of the last two. All flours labored nicely, the only distinction being the colour with spelt baking up darkest. A gluten free flour blend is doable too, although I haven’t examined it myself.
  • 1 tsp. Yeast – We’ll be using rapid-rise fast appearing yeast. Should you only have lively dry yeast see notes within the recipe card.
  • 2 tsp. Sugar – Organic pure cane sugar or pure maple syrup will probably be high-quality. Sugar is important to assist activate the yeast.
  • 1/2 tsp. Salt – Pref. mineral or sea salt.
  • 3/four cup Water – Unsweetened plant-milk may even work. Just ensure it’s lukewarm before utilizing.
  • four Tbsp. Yogurt – I used Kite Hill’s unsweetened plain yogurt here, use your favorite non-dairy yogurt. In a pinch use vegan buttermilk or vegan mayo works nicely too (see under).
  • 2 tsp. Oil – Use your favourite olive oil, however actually any oil will do. Attempt a garlic infused olive oil for added taste.

top down view of process of mixing vegan naan bread dry ingredients.

How To Make Vegan Naan Bread

1. In a large mixing bowl, add the flour, yeast, sugar and salt, mix to mix.

top down view of process of pouring wet ingredients into flour mixture.

2. In a medium bowl or 2 cup measuring cup, combine the 3/4 cup heat water (between 105 and 115ºF.) with the yogurt and oil.

three. Pour wet components into the dry elements.

top down view of naan bread dough just mixed and shaggy looking.

4. Mix the wet and dry components collectively. Dough will probably be tough & shaggy wanting and cheesy to the contact.

side by side photos of the process of kneading naan bread dough.

5. Knead the dough by pulling the dough ball onto itself about 5 occasions, and type a ball. Doesn’t should be a decent ball.

top down view of naan bread dough ball in glass bowl tightly covered with saran wrap.

6. Tightly cowl bowl with saran wrap and let rest in a heat space away from drafts for about 60 – 90 minutes. The hotter the world, the quicker the dough will rise.

Tip for quicker rising dough: Heat your oven to 200 degrees F, then flip off the oven. Place your dough within the oven, on the middle rack, close the door and let the dough rise with out disturbing it for 30 minutes or so.

top down view of process of folding dough onto flat surface with flour.

7. As soon as dough has risen it should have doubled in measurement, as shown above left.

eight. Fill a small bowl with flour and calmly sprinkle a flat surface with flour. Flip dough onto the flat floor and sprinkle with flour (pictured above right). Dough might be tacky.

top down view of process of cutting dough into 6 pieces.

9. Dust fingers with flour and shape the dough right into a rectangle, it doesn’t should be an ideal shape.

10. Reduce the dough into 6 items, making them as whilst attainable (again it doesn’t need to be good).

top down view of process of rolling vegan naan dough before cooking.

11. When able to bake, roll a bit right into a ball.

12. Using a flippantly floured rolling pin, roll the dough into an oval form (about 9 x 4 inches), flatting to about 1/8 inch thick. Add extra flour as wanted to your work area and fingers.

top down view of process of cooking vegan naan bread in a skillet.

13. Get the skillet nice and scorching by heating over medium-high warmth. Place dough onto the un-greased skillet surface. When bubbles start to seem (above left), flip the naan and prepare dinner the opposite aspect (above right).

14. As soon as finished brush with melted vegan butter or olive oil (proven under) and luxuriate in!

top down view of finished vegan naan bread on a platter and coating with melted vegan butter or oil.

Commonly Asked Questions

What if my dough doesn’t rise?

If dough doesn’t rise, let it relaxation a bit of longer until it does. There could possibly be few reasons for this. Yeast is expired, liquids have been too scorching, not heat sufficient spot for rising, or perhaps one of the elements was too cool and the yeast didn’t activate immediately. This occurred on my final batch, however finally the dough rose after about 2 – 2 1/2 hours.

What if I don’t have yogurt?

You need to use vegan mayo or vegan buttermilk instead of yogurt. I’ve tried both replacements with good outcomes.

  • If utilizing vegan mayo, let it come to room temp and use in a 1 to 1 ratio. For acidity, add 1 tablespoon lemon juice or half – 1 teaspoon apple cider vinegar.
  • For vegan buttermilk, exchange the three/4 cup + 2 tablespoons heat water using heat unsweetened plant milk (almond, coconut milk, soy or oat) as an alternative. Add 1 tablespoon lemon juice or 1 teaspoon apple cider vinegar and let relaxation for 10 minutes to curdle. Use extra acid for a tangier buttermilk.

How Do You Retailer Leftover Naan

As soon as the naan has cooled utterly, hold it saved in an hermetic container on the counter for up to three days. It’s great reheated in a toaster oven.

Can You Freeze Naan?

Sure! Naan might be frozen in freezer safer containers or plastic luggage for up to 2 months.

top down view of freshly made vegan naan bread stacked on a black plate.

Love making selfmade bread? Give this Artisan Bread and No Knead Dutch Oven Bread a attempt! See all vegan baked goods on TSV for even more inspiration.

When you do this vegan naan recipe, please let me know! Depart a remark and fee it under. I really like to hear what you assume, or any modifications you make.

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VEGAN NAAN BREAD

top down view of freshly made vegan naan bread stacked on a black plate.

Easy to make at house, vegan naan bread bakes up pillowy delicate and delicious! Good for absorbing soups & stews, and as a base for mini pizzas and wraps.

  • Writer: Julie | The Easy Veganista
  • Prep Time: 75 min
  • Prepare dinner Time: 5 min
  • Complete Time: 1 hour 20 minutes
  • Yield: Makes 6
  • Category: Bread, Snack
  • Delicacies: Vegan, Indian

Components

  • 2 cups flour (all-purpose, white entire wheat, spelt or gluten-free flour blend)
  • 2 teaspoons natural pure cane sugar or pure maple syrup
  • 1 teaspoon rapid-rise quick appearing yeast (if using lively yeast see notes)
  • 1/2 teaspoon mineral salt
  • three/four cup warm water (between 105 and 115ºF.)
  • 4 tablespoons unsweetened non-dairy yogurt, at room temp
  • 2 teaspoons olive oil

garnish

  • melted vegan butter or garlic infused olive oil
  • freshly chopped parsley or cilantro

Directions

Mix dry elements: In a big mixing bowl, add the flour, yeast, sugar and salt, combine to combine.

Combine wet elements: In a medium bowl or 2 cup measuring cup, combine the three/four cup warm water (between 105 and 115ºF.) with the yogurt and oil.

Combine dry & wet: Pour wet components into the dry components. Mix the wet and dry components together. Dough shall be rough & shaggy wanting and cheesy to the touch.

Quick knead: Knead the dough by pulling the dough ball onto itself about 5 occasions, and type a ball. Doesn’t should be a decent ball.

Cowl and let rise: Tightly cowl bowl with saran wrap and let relaxation in a warm space away from drafts for about 60 – 90 minutes. The hotter the world, the quicker the dough will rise. Once dough has risen it’ll have doubled in measurement.

Flip dough out: Fill a small bowl with flour and flippantly sprinkle a flat surface with flour. Turn dough onto the flat surface and sprinkle with flour. Dough will probably be cheesy.

Form dough: Mud fingers with flour and shape the dough right into a rectangle, it doesn’t should be an ideal form.

Reduce dough: Minimize the dough into 6 items, making them as whilst potential (again it doesn’t should be good).

Roll & flatten: When able to bake, roll a bit right into a ball. Utilizing a flippantly floured rolling pin, roll the dough into an oval form (about 9 x 4 inches), flatting to about 1/8 inch thick. Add more flour as wanted to your work space and fingers.

Warmth skillet and bake: Get the skillet nice and scorching by heating over medium-high warmth. Place dough onto the skillet surface. When bubbles start to seem (above left), flip the naan and prepare dinner the opposite aspect.

Garnish: As soon as completed brush with olive oil or melted vegan butter and luxuriate in!

Makes 6

Store naan in an airtight container for up to three days on the counter. To keep longer, freeze for as much as 2 months.

NOTES:

If using lively dry yeast as an alternative of speedy rise:

  • Mix wet: In a medium bowl, dissolve 1 teaspoon of lively dry yeast and 1 teaspoon of the sugar with three/four cup heat water (about 100°F). Let set for 10 minutes, or until frothy. As soon as the liquid is frothy, add the yogurt and olive oil.
  • Mix dry: In a big bowl mix the flour, salt and remaining 1 teaspoon sugar.
  • Combine the moist components to the dry and comply with remaining instructions as directed.

Yogurt substitute: You need to use vegan mayo or vegan buttermilk instead of yogurt. I’ve tried both replacements with good outcomes.

  • If using vegan mayo, let it come to room temp and use in a 1 to 1 ratio. For acidity, add 1 tablespoon lemon juice of half – 1 teaspoon apple cider vinegar (the complete tsp. of vinegar will make it tangier).
  • For vegan buttermilk, exchange the three/four cup + 2 tablespoons heat water using warm unsweetened plant milk (almond, coconut milk, soy or oat) as an alternative. Add 1 tablespoon lemon juice or 1 teaspoon apple cider vinegar and let relaxation for 10 minutes to curdle. Use more acid for a tangier buttermilk.

Dough didn’t rise: If dough doesn’t rise, let it rest slightly longer till it does. There could possibly be few reasons for this. Yeast is expired, not warm enough spot, or perhaps the one of many components was cool and the yeast didn’t activate immediately. This happened on my final batch, however finally the dough rose after about 2 – 2 half hours.

Did you make this recipe?

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