- Serving Suggestions: Vegan naan is perfect for pairing with curries, stews, hummus, or even just as a snack with some olive oil and za’atar seasoning.
- Storage: Leftover naan can be stored in an airtight container at room temperature for 1-2 days. To reheat, wrap in a damp towel and heat in the microwave or warm it up in the oven for a few minutes.
Variants:
- Garlic Naan: Add 2-3 cloves of minced garlic to the dough or sprinkle garlic butter on the naan before serving.
- Herb Naan: Mix fresh herbs such as rosemary, thyme, or parsley into the dough or top the naan with herbs after cooking.
- Cheese Stuffed Naan: For a fun twist, you can stuff the naan with vegan cheese before rolling it out for a cheesy treat.
FAQ:
- Can I make this naan gluten-free? Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just be sure to add extra binding ingredients like xanthan gum to maintain the texture.
- Can I use regular yogurt instead of non-dairy yogurt? If you’re not vegan, feel free to use regular yogurt in place of non-dairy yogurt. However, for a dairy-free version, coconut or almond yogurt works perfectly.
- How can I make naan in the oven? You can also bake the naan in the oven by preheating it to 500°F (260°C) and placing the rolled dough on a baking sheet. Bake for about 5-7 minutes or until golden and bubbly. If you want a charred look, you can use a broiler for the last minute.
This Vegan Naan recipe is simple, delicious, and perfect for enjoying with your favorite dishes. Whether you’re making it to accompany a meal or just for snacking, this soft, pillowy bread will not disappoint!
