Vegan Homemade Naan
Elevate your bread game with this irresistibly fluffy and flavorful Vegan Homemade Naan recipe! Perfected for plant-based kitchens, this dairy-free naan features a soft, pillowy texture and a rich, buttery taste thanks to vegan butter and almond milk. With just 15 minutes of prep and 15 minutes of cook time, this easy skillet bread will become a staple in your culinary repertoire. Enhanced with optional garlic and fresh cilantro for a vibrant finish, it pairs effortlessly with curries, soups, or as a standalone snack. Simple kneading and stovetop cooking make the process approachable for beginners, while the impressive results rival traditional naan in both taste and texture. Enjoy the ultimate vegan flatbread experience today!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Instant yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 0.75 cup Warm water
- 0.5 cup Unsweetened almond milk
- 2 tablespoons Vegan butter, melted
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced (optional)
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Stir to mix evenly.
Create a well in the middle of the dry ingredients and pour in the warm water, almond milk, and melted vegan butter.
Mix until the dough starts to come together. If the dough is too sticky, add a little more flour. If it's too dry, add a touch of water.
Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic.
Lightly coat a bowl with olive oil, place the dough in the bowl, and cover with a damp cloth or plastic wrap. Let it rise in a warm area for about 1 hour or until it doubles in size.
Punch down the dough and divide it into 8 equal-sized balls.
On a floured surface, roll out each ball into an oval shape about 1/4 inch thick.
Heat a non-stick skillet over medium heat. Cook each naan piece on the skillet for about 2-3 minutes, or until the top starts to bubble.
Flip the naan and cook the other side for another 2 minutes until golden spots form.
If using garlic, after flipping, brush each naan with a bit of melted vegan butter and sprinkle with minced garlic, cooking until fragrant.
Remove from heat and immediately sprinkle with fresh cilantro, if using.
Serve warm and enjoy as a side with your favorite vegan curry or dish.
Nutrition Facts
Calories |
1516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2624 mg | 114% | |
| Total Carbohydrate | 246.0 g | 89% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 13.3 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 261 mg | 20% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 450 mg | 10% | |
*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.
