Vegan Traditional Naan Bread
Soft, fluffy, and completely dairy-free, this Vegan Traditional Naan Bread is the perfect accompaniment to your favorite vegan dishes. Made with simple pantry staples like all-purpose flour, instant yeast, and unsweetened coconut yogurt, this recipe strikes the perfect balance between authenticity and plant-based goodness. The incorporation of creamy coconut yogurt creates a tender texture, while a hint of vegan butter brushed on top adds a rich, buttery flavor. Ready in just over 90 minutes, including rise time, this easy-to-make homemade naan is cooked to golden perfection on a skillet, achieving delightful bubbles and a slight char. Enhance it with optional garlic or cilantro for an extra burst of flavor. Whether paired with savory curries or enjoyed as a wrap, this freshly-made naan will elevate any meal with its soft, warm, and aromatic appeal.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 packet Instant yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 cup Coconut yogurt (unsweetened)
- 0.5 cup Warm water
- 2 tablespoons Olive oil
- 2 tablespoons Vegan butter (melted, for brushing)
- 2 tablespoons Optional minced garlic or chopped cilantro for garnish
Instructions
In a small bowl, combine the warm water, sugar, and instant yeast. Stir lightly and let it sit for 5-10 minutes until frothy.
In a large mixing bowl, whisk together the flour and salt.
Stir the coconut yogurt and olive oil into the yeast mixture until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a floured surface and knead it for 8-10 minutes until smooth and elastic. If the dough is sticky, add a little more flour, one tablespoon at a time.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 hour or until it doubles in size.
After rising, punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball.
Preheat a cast-iron skillet or non-stick pan over medium-high heat.
Roll out each dough ball into an oval or round shape about 1/4-inch thick.
Place one rolled-out dough piece onto the hot skillet. Cook for 1-2 minutes until bubbles start to form, then flip and cook the other side for an additional 1-2 minutes until lightly browned and cooked through. Repeat with the remaining dough.
Brush each naan with melted vegan butter immediately after cooking. Garnish with optional minced garlic or cilantro if desired.
Serve warm with your favorite vegan curry or spread.
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2165 mg | 94% | |
| Total Carbohydrate | 318.6 g | 116% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 15.0 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 666 mg | 14% | |
*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.
