Vegan Naan Dippers
Perfect for snacking or pairing with your favorite dips, these Vegan Naan Dippers are soft, fluffy, and packed with irresistible flavor. Made with simple, plant-based ingredients like all-purpose flour, plant-based yogurt, and a touch of garlic-infused olive oil, this recipe delivers a homemade naan bread that’s both dairy-free and egg-free. The addition of nigella seeds and fresh cilantro elevates these naan dippers with a burst of earthy and herbaceous notes. Easy to prepare in just 40 minutes, including resting time, these mini naans are ideal for parties, casual gatherings, or as a cozy snack. Serve them warm alongside hummus, curry, or vegan tzatziki for a wow-worthy bite that everyone will love!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon sugar
- 0.5 cup plant-based yogurt
- 0.5 cup warm water
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon nigella seeds (optional)
Instructions
In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, salt, and sugar. Stir until evenly mixed.
Add plant-based yogurt and warm water to the dry ingredients. Mix well with a wooden spoon until the dough starts to come together.
Dust a clean surface with some flour and transfer the dough onto it. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
Place the kneaded dough back into the bowl, cover it with a damp cloth, and let it rest for about 20 minutes.
After resting, divide the dough into 6 equal pieces. Roll each piece into a ball.
On a floured surface, roll each ball into a thin oval or circle, about 1/8 inch thick.
Mix olive oil and minced garlic in a small bowl. Brush both sides of each rolled naan with the garlic oil mixture.
Heat a cast-iron skillet or non-stick pan over medium-high heat. Place the rolled naan dough on the skillet and cook for 2-3 minutes until bubbles form and the bottom is golden brown.
Flip the naan and cook on the other side for an additional 2 minutes. Repeat with the remaining dough.
Once cooked, remove from heat and immediately sprinkle with chopped cilantro and nigella seeds if using.
Cut the naans into desired dipper-sized pieces and serve warm.
Nutrition Facts
Calories |
1259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 204.0 g | 74% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 12.6 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 478 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.
