Easy Vegan Naan Indian Flatbread Recipes

BEST VEGAN NAAN

Best Vegan Naan image

Try this delicious homemade dairy-free vegan naan bread! A perfect addition to any Indian meal and so versatile, it goes with everything.

Provided by Fioa

Categories Bread Yeast Bread Recipes Flat Bread Recipes

Time 1h55m

Yield 8

Number Of Ingredients 10

Ingredients

½ cup lukewarm water
2 teaspoons white sugar
1 tablespoon active dry yeast
4 ½ cups bread flour
2 teaspoons salt
1 teaspoon baking powder
¼ teaspoon baking soda
¼ cup coconut oil, melted
¾ cup plain non-dairy yogurt
2 tablespoons canola oil

Steps:

Mix water and sugar in a bowl; whisk until dissolved. Sprinkle yeast over water; let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
Combine flour, salt, baking powder, and baking soda in a separate bowl. Add 4 cups flour mixture, coconut oil, and yogurt to yeast mixture; mix until well combined. Add remaining flour mixture, 1 tablespoon at a time, until dough comes together. Knead until dough is soft and elastic, 3 to 4 minutes. Place dough in a large, lightly oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
Preheat oven to 450 degrees F (220 degrees C). Heat a pizza stone.
Divide dough into 8 pieces on a floured surface. Roll dough slightly and place over parchment paper. Cover with a towel and let rise for 20 minutes. Roll into 8-inch ovals. Transfer to the preheated pizza stone; sprinkle with water and brush with canola oil.
Bake in the preheated oven until golden and puffy, 2 to 3 minutes.

Nutrition Facts : Calories 113.4 calories, Carbohydrate 4 g, Fat 11.2 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 683.8 mg, Sugar 1 g

EASY VEGAN NAAN (INDIAN FLATBREAD)

Easy Vegan Naan (Indian Flatbread) image

You'll love my Easy Vegan Naan Recipe. It's an Indian flatbread that's soft, pillowy and airy with the perfect chew!! Just like your favourite Indian Restaurant! It's made with yeast and vegan yoghurt and is Dairy free and egg free. Top with garlic butter and serve with curries, soup or with your favourite dip. Makes great pizza! Freeze the dough for fresh Vegan Naan any time!

Provided by Verna

Categories Snacks & Sides

Time 1h20m

Number Of Ingredients 20

Ingredients

1 cup warm water
1 teaspoon active dry yeast
1 teaspoon sugar
1/3 cup vegan yoghurt, (I used Silk Plain unsweetened coconut yoghurt)
2 and 1/2 tablespoons oil
dry ingredients:
2 and 1/3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/2 cup fresh herbs, finely chopped ( I used cilantro and parsley) (optional)
vegan garlic butter ingredients (optional):
3-4 tablespoons vegan butter (I used Earth Balance)
4 cloves garlic, finely chopped ( around 2 tablespoons)
1/4 teaspoon granulated garlic
1/2 teaspoon dried parsley
pinch of salt

Steps:

Add the warm water (not hot), yeast and sugar to a large mixing bowl. Give it it a stir and let sit for about ten minutes to proof. The yeast should rise to the top and become frothy. (If this does not happen it means you water wasn't hot enough or your yeast is expired and you will have to start again).
While the yeast is proofing add the dry ingredients and fresh herbs to a medium bowl, stir to combine and set aside.
When yeast is ready add in the oil and yoghurt and whisk together. Next add dry ingredients and stir until combined, ( I usually use a wooden spoon).
Sprinkle a little flour on your counter and turn out the dough. Kneed for a minute. Form the dough into a ball.
Lightly grease the large mixing bowl you just used and add the dough ball. Add a little oil to the top of the dough and spread it around the surface. Cover with plastic wrap and let rise in a warm place for 1 hour or so until roughly doubled in size (depends on how warm your house is). It usually takes 1 and 1/2 hours for my dough.
mix garlic butter ingredients together in a small bowl and cook in the microwave for 45-60 seconds. (you don't want the garlic raw).
Lightly flour your countertop. Turn out the dough and form it into a disk. Divide the disk into roughly six or eight equal portions and form into balls (at this point you can freeze dough individually in plastic wrap or refrigerate for up to 3 days for later use). Set on counter top until ready to cook.
Heat your cast iron pan or a non stick pan to medium heat and brush very lightly with oil (make sure pan is good and hot). Roll out one ball at a time as you cook them, (round, oval shapes, approximately 1/4 of an inch thick or thinner). If dough springs back a little as you are rolling it , that's ok just keep rolling, it'll get there. If dough is sticking to your rolling pin, sprinkle very lightly with more flour if needed as you go.
Place dough in the pan and cook until air pockets form on top of dough and the underneath is getting brown. Flip and cook and additional one to two minutes. Repeat with remaining dough. I usually add a little more oil to the pan after the third Naan bread has been cooked. (for step by step photos refer to the post above)
Brush with melted vegan garlic butter ( if using) and serve with your favourite Indian curries, soups, dips or make a wrap or some personal pizzas!

Nutrition Facts : ServingSize 1, Calories 187 calories, Sugar 1.4 g, Sodium 297 mg, Fat 5.1 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 30.6 g, Fiber 1.3 g, Protein 4.5 g, Cholesterol 0 mg

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