Vegan Naan

Making vegan naan is really so much easier than you might think! Follow my step-by-step instructions to make this soft and chewy bread, perfect for scooping up of your favourite curries and soups.

Course Side Dish

Cuisine Indian-Inspired

Prep Time 15

Cook Time 10

Resting Time 1

Total Time 1 25

Servings naans

Calories 166kcal

Author Sally

Equipment

Ingredients

2 ¼ teaspoons dried yeast 1 x 7 gram packet
¾ cup warm water
1 teaspoon white sugar
2 cups plain flour
1 teaspoon salt
3 tablespoons coconut cream
2 tablespoons olive oil
extra flour for kneading and rolling
garlic butter (see notes) for serving

Instructions

Start by blooming the yeast. Add the yeast, warm water and sugar to a large bowl (the bowl of your stand mixer if that’s what you’re using) and whisk it together. Set aside for 10 mins until foamy.
Add the olive oil, coconut cream and half the flour. Start your mixer on low to begin incorporating it. Stop the mixer and add in the remaining flour and salt.
Keep mixing on low until the dough comes together and starts pulling away from the sides. The dough will be really soft and sticky.
With floured hands, remove the dough from the bowl onto a well floured surface and complete kneading until smooth. Add back to the bowl and cover with plastic wrap or a clean tea towel and set aside in a warm place for 45-60 minutes until the dough has doubled in size.
Punch down the dough and again turn out onto a floured surface. Knead gently, shape into a ball and then divide the dough into 8 portions.
Roll each portion of dough into a ball and then with a floured rolling pin, roll out into oval shapes around 15 cm in length.
Heat a large cast iron pan on high heat until very hot and without any oil in the pan, add the dough. Let cook for a couple of minutes and you’ll start to see big bubbles puffing up. When this happens flip the naan and cook for another minute.
Make the garlic butter (see notes) if using by mixing together melted vegan butter, crushed garlic and chopped parsley. Brush both sides of the cooked naan with the garlic butter and cover with a clean tea towel until all the dough has been cooked and you’re ready to serve.

Notes

Garlic Butter: combine 3 tablespoons melted vegan butter with 1-2 cloves of garlic and ½ tablespoon finely chopped fresh parsley.

Coconut Cream: Don’t use a can of coconut cream but rather, grab a can of coconut milk and put it in the fridge overnight. The next day when you open it you’ll be able to scoop out the super thick coconut cream from the top. This is what we need. This is going to ensure the naan has enough fat to be soft and chewy without needing to add eggs or dairy.

Nutrition