This vegan naan is very simple and easy to make. The inspiration was the naan from my favourite Indian restaurant in Vancouver from my pre-vegan days. It was puffy and soft, stretchy as you pulled it apart, with some charring on the outside so there were crispy bits as well. This naan is made to be the same.
Click here for the printable recipe.

Easy Naan Bread Tutorial + What I Ate #84

 
Fast forward to 1:30 to see the tutorial.

The ingredients are simple: water, yeast, flour and salt. Sometimes I add oil and/or vegan yogurt. Oil changes the texture; makes it chewier, gives the crust more crisp. The yogurt gives the naan a tangy flavour. But most days when I make this, I don’t have vegan yogurt handy. And for health reasons, on weeknights, I omit oil as much as I can while still enjoying my food. So these two ingredients are optional.

Simply mix the ingredients together to form a dough ball, let it proof, then divide the dough and pull the pieces into shape.

You can roll them flat with a rolling pin but I prefer to hand pull the pieces to give them a rustic look.

Then you can cook them on a grill pan, a regular nonstick pan, or use a pizza stone in the oven. When I’m cooking dinner, I’ll just use any method that’s convenient at the time.

After the naan is cooked, you can brush on some garlic infused oil or melted vegan butter. Or have them as is. They are delicious either way.

Have this vegan naan with curry like my Cheater Butter Chicken or Bean Vindaloo.

Or make a naanwich. This is your vegan naan bread and there are no rules!

Printable recipe for Easy Vegan Naan – US

Easy Vegan Naan - US
Yields 8
This easy to make vegan naan bread comes out soft, stretchy, chewy and delicious! A good recipe for first time bread bakers, this recipe can be used as a pizza base as well. You can make them in an hour for quick results, an hour and a half for better results, or proof the dough overnight in the fridge for even more flavour development. It's up to you.

This recipe uses US measurements. Click here for metric amounts.
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Print
Prep Time
1 hr
Cook Time
30 min
Prep Time
1 hr
Cook Time
30 min
Ingredients
  1. 1 1/4 cup water
  2. 4 cups all purpose flour*, plus more for kneading
  3. 2 1/4 teaspoons instant yeast
  4. 1/2 teaspoon salt
  5. Optional: 1 - 2 tablespoon oil or vegan yogurt
Make the dough
  1. Combine water, yeast, flour and salt (plus optional oil or yogurt) and mix until dough ball forms. Process for one minute or knead by hand for 5 - 10 minutes, dusting work surface and hands with flour when necessary. If you added oil and/or yogurt, you will need to add a bit of additional flour. Just add it a tablespoon at a time until the dough is managable.
  2. Cover dough and let rise for at least half hour. You may let it rise for an hour or until doubled in size for better results. Or you may store it in the fridge to slowly ferment overnight for more flavour development.
  3. Punch down the dough and divide it into 8 - 10 pieces, depending on the size you want.
  4. Shape the dough into flat pieces, gently pulling along the whole pieces to stretch out for a rustic look. Or you can roll them flat with a rolling pin. I usually make them about a quarter inch thick.
Cook on the stove
  1. Heat a nonstick pan over medium high heat. When the pan is hot, add once piece of dough. Cook for 30 seconds on one side, then flip and cook 30 seconds on the other side. Then flip again and repeat a few times until both sides have nice char marks. Each piece of naan may take a total of 3 to 5 minutes to cook. The first piece usually takes longest, and each piece afterwards gets done faster so adjust your heat as necessary.
Cook in the oven
  1. To cook in the oven, preheat with a pizza stone or baking sheet to 450°F. Then, use a cutting board or pizza peel to place a couple pieces of naan on the stone/sheet. Watch the naan puff up through the oven window if you can! It should only take a 2-3 minutes for it to puff up. Flip the naan; the bottom should have some light browning. Continue to cook for about 2-3 minutes or until the other side is browned too. Remove the naan. Let it cool and sacrifice one of the pieces to check for doneness. Continue with the rest, adjusting the cook time as needed.
  2. During cooking, your dough may puff up like a balloon. That's good so the naan will have a pocket like pita bread. But it might not happen either. Which is ok; the naan will still be cooked nicely.
Serving and storing
  1. Wrap the naan up in a clean kitchen cloth to keep in the heat and moisture. Serve them right away.
  2. To store at room temperature, let them cool to room temperature and store in an air tight container for up to 3 days.
  3. To freeze, let them cool, place in a freezer bag, press out the air and seal. The naan can be stored this way in the freezer for up to 2 months. Thaw at room temperature or microwave using 15 second intervals until warmed.
Notes
  1. *Fluff/sift flour before measuring or measure by weight for best results. When in doubt, use less flour at first. It's easy to add more flour if the dough is too sticky but if you add too much flour at once, your dough will be tough and more difficult to save.
Mary's Test Kitchen http://www.marystestkitchen.com/

Printable recipe for Easy Vegan Naan – Metric

Easy Vegan Naan Recipe - metric
Yields 8
This easy to make vegan naan bread comes out soft, stretchy, chewy and delicious! A good recipe for first time bread bakers, this recipe can be used as a pizza base as well. You can make them in an hour for quick results, an hour and a half for better results, or proof the dough overnight in the fridge for even more flavour development. It's up to you.

This recipe uses metric measurements. Click here for US amounts.
Write a review
Print
Prep Time
1 hr
Cook Time
30 min
Prep Time
1 hr
Cook Time
30 min
Ingredients
  1. 300ml water
  2. 480g all purpose flour, plus more for kneading
  3. 7g (11ml) instant yeast
  4. 2.5g salt
  5. Optional: 15-30ml oil or vegan yogurt
Make the dough
  1. Combine water, yeast, flour and salt (plus optional oil or yogurt) and mix until dough ball forms. Process for one minute or knead by hand for 5 - 10 minutes, dusting work surface and hands with flour when necessary. If you added oil and/or yogurt, you will need to add a bit of additional flour. Just add it a tablespoon at a time until the dough is managable.
  2. Cover dough and let rise for at least half hour. You may let it rise for an hour or until doubled in size for better results. Or you may store it in the fridge to slowly ferment overnight for more flavour development.
  3. Punch down the dough and divide it into 8 - 10 pieces, depending on the size you want.
  4. Shape the dough into flat pieces, gently pulling along the whole pieces to stretch out for a rustic look. Or you can roll them flat with a rolling pin. I usually make them about a quarter inch thick.
Cook on the stove
  1. Heat a nonstick pan over medium high heat. When the pan is hot, add once piece of dough. Cook for 30 seconds on one side, then flip and cook 30 seconds on the other side. Then flip again and repeat a few times until both sides have nice char marks. Each piece of naan may take a total of 3 to 5 minutes to cook. The first piece usually takes longest, and each piece afterwards gets done faster so adjust your heat as necessary.
Cook in the oven
  1. To cook in the oven, preheat with a pizza stone or baking sheet to 230°C (450°F). Then, use a cutting board or pizza peel to place a couple pieces of naan on the stone/sheet. Watch the naan puff up through the oven window if you can! It should only take a 2-3 minutes for it to puff up. Flip the naan; the bottom should have some light browning. Continue to cook for about 2-3 minutes or until the other side is browned too. Remove the naan. Let it cool and sacrifice one of the pieces to check for doneness. Continue with the rest, adjusting the cook time as needed.
  2. During cooking, your dough may puff up like a balloon. That's good so the naan will have a pocket like pita bread. But it might not happen either. Which is ok; the naan will still be cooked nicely.
Serving and storing
  1. Wrap the naan up in a clean kitchen cloth to keep in the heat and moisture. Serve them right away.
  2. To store at room temperature, let them cool to room temperature and store in an air tight container for up to 3 days.
  3. To freeze, let them cool, place in a freezer bag, press out the air and seal. The naan can be stored this way in the freezer for up to 2 months. Thaw at room temperature or microwave using 15 second intervals until warmed.
Notes
  1. *Fluff/sift flour before measuring or measure by weight for best results. When in doubt, use less flour at first. It's easy to add more flour if the dough is too sticky but if you add too much flour at once, your dough will be tough and more difficult to save.
Mary's Test Kitchen http://www.marystestkitchen.com/
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Showing 2 comments
  • Susan Ponce
    Reply

    Hi Mary. I wonder if it would be possible to convert the recipe to Whole Wheat flour. The few times I have tried to bake with it the product came out super dense, not soft like store bought. Any suggestions?

    • Mary
      Reply

      Whole wheat absorbs more water so use about 25% less volume than you would with regular flour. The other thing some bakers do is sift the flour to separate some of the bran. Then make the dough, take it through one proofing stage, then knead the bran back in later. This allows the gluten to develop without the bran cutting into the strands. Personally, I just do 50% whole wheat and 50% regular all-purpose; 100% whole wheat just isn’t enjoyable enough for me.

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