Vegan Butter Naan
Soft, fluffy, and irresistibly delicious, this Vegan Butter Naan is the ultimate plant-based twist on a classic Indian bread. Made with all-purpose flour, almond milk yogurt, and a touch of olive oil, this naan achieves the perfect balance of chewiness and tenderness without the use of dairy. A quick rise with instant yeast and a warm skillet cooking technique ensure golden, bubbly perfection in every bite. Brush each piece with melted vegan butter for that authentic, rich flavor, and elevate it further with optional garlic and fresh coriander toppings. Ready in just over 90 minutes, this versatile naan pairs beautifully with your favorite vegan curries, soups, or stews—sure to impress at any dinner table. Perfect for anyone seeking vegan, dairy-free, or egg-free bread options!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Instant yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Baking powder
- 1 cup Warm water
- 0.5 cup Unsweetened almond milk yogurt
- 2 tablespoons Olive oil
- 2 tablespoons Vegan butter, melted
- 2 cloves Garlic, minced (optional)
- 2 tablespoons Coriander leaves, chopped (optional)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, salt, and baking powder. Mix well to ensure all dry ingredients are evenly distributed.
In a separate bowl, mix together warm water, almond milk yogurt, and olive oil until smooth.
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or hands until the dough starts coming together.
Knead the dough on a lightly floured surface for about 5 to 7 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest in a warm place for about 1 hour or until it doubles in size.
Once the dough has risen, punch it down to release the air and divide it into 6 equal parts. Shape each portion into a ball.
On a floured surface, roll each ball into an oval or round shape about ¼ inch thick using a rolling pin.
Heat a non-stick skillet or tava over medium-high heat. Once hot, place the rolled-out dough onto the skillet.
Cook the naan until bubbles start to form on the surface, about 1 to 2 minutes.
Flip the naan and cook for an additional 1 to 2 minutes until golden brown spots appear.
Remove the naan from the skillet and immediately brush it with melted vegan butter. Optionally, you can brush with minced garlic and sprinkle coriander leaves.
Repeat the process for the remaining dough balls.
Serve warm as a side with your favorite vegan curry or stew.
Nutrition Facts
Calories |
1645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2814 mg | 122% | |
| Total Carbohydrate | 241.6 g | 88% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 4.9 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 171 mg | 13% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 425 mg | 9% | |
*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.
