In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until it turns foamy. This ensures your naan will be soft and airy.
Step 2: Make the Dough
- In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the coconut yogurt, olive oil, and the activated yeast mixture. Mix until a sticky dough forms.
- Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise for 1 to 1.5 hours until it doubles in size.
Step 3: Shape and Cook the Naan
- Once the dough has risen, divide it into 6–8 equal portions. Roll each piece into an oval or round shape, about ¼ inch thick.
- Heat a cast-iron skillet or non-stick pan over medium-high heat.
- Place one naan on the hot pan and cook for about 1–2 minutes until bubbles form. Flip and cook the other side until golden brown. Repeat with the remaining dough.
Step 4: Flavor It
- Brush the warm naan with melted vegan butter or olive oil.
- Sprinkle minced garlic and cilantro for extra flavor.
Serving and Storage Tips
- Serving: Vegan naan pairs beautifully with curries, stews, hummus, or even as a wrap for sandwiches.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Reheating: Warm in a dry skillet for a minute or two, or in the oven at 350°F (175°C) for a few minutes.
- Freezing: Freeze cooked naan by wrapping each piece individually and storing them in a freezer-safe bag for up to 2 months. Thaw and reheat as needed.
Variants
- Whole Wheat Naan: Swap all-purpose flour with whole wheat flour for a heartier, more fiber-rich option.
- Garlic Naan: Mix minced garlic into the dough or brush cooked naan with garlic-infused butter.
- Herb Naan: Add fresh or dried herbs like cilantro, rosemary, or oregano for extra aroma.
- Stuffed Naan: Fill with mashed potatoes, spiced lentils, or even dairy-free cheese for a delicious twist.
FAQ
1. Can I make naan without yeast?
Yes! Substitute yeast with 1 teaspoon of baking powder and increase the yogurt slightly for softness.
2. Why is my naan not fluffy?
Ensure your yeast is fresh and properly activated. Also, allow the dough to rise fully before cooking.
3. Can I use a rolling pin to flatten the naan?
Yes, but stretching it by hand creates a more authentic texture.
4. Can I bake naan instead of cooking it on a pan?
Yes! Bake in a preheated oven at 475°F (245°C) for about 5 minutes until golden brown.
With this easy vegan naan recipe, you can enjoy soft, restaurant-style flatbread at home—without any dairy! Whether paired with a flavorful curry or eaten solo, this naan is sure to become a household favorite. Try it today!
