Dairy-Free Homemade Naan
Transform your homemade bread game with this irresistibly soft and fluffy Dairy-Free Homemade Naan, perfect for those seeking a delicious alternative to traditional recipes. This easy-to-follow recipe swaps classic yogurt with unsweetened coconut yogurt, ensuring a dairy-free experience without compromising on flavor or texture. With a simple combination of pantry staples like all-purpose flour, yeast, and olive oil, and just 20 minutes of cooking time, this naan delivers a golden, bubble-studded finish that’s ideal for pairing with curries, soups, or serving as a wrap base. Enjoy the richness of fresh, stovetop-made bread in the comfort of your kitchen, tailored perfectly for vegan and dairy-sensitive diets.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon active dry yeast
- 0.5 cup warm water
- 0.5 cup unsweetened coconut yogurt
- 2 tablespoons olive oil
- 2 tablespoons olive oil (for cooking)
Instructions
In a small bowl, dissolve the sugar in the warm water. Add the active dry yeast, stir gently, and let it sit for about 10 minutes until it becomes frothy.
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Make a well in the center.
Add the coconut yogurt, the yeast mixture, and 2 tablespoons of olive oil into the well of the flour mixture.
Mix with a wooden spoon or your hands until a dough starts to form. Knead the dough in the bowl until it is smooth and elastic, about 5-7 minutes. Add a bit more flour if the dough is too sticky.
Form the dough into a ball and cover the bowl with a clean kitchen towel. Leave it in a warm place to rise for about 45 minutes, or until it has doubled in size.
After the dough has risen, divide it into 6 equal parts. Roll each part into a ball.
Using a rolling pin, flatten each ball into an oval shape, about 1/4 inch thick.
Heat a non-stick skillet over medium-high heat and brush lightly with olive oil.
Cook each naan for 2-3 minutes on one side, then flip and cook an additional 2-3 minutes on the other side, or until both sides are golden brown with characteristic bubbles.
Remove the naan from the skillet and cover with a towel to keep warm while you cook the remaining naans.
Serve warm as a side dish or as a base for sandwiches and wraps.
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3457 mg | 150% | |
| Total Carbohydrate | 200.6 g | 73% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 13.9 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 361 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
