Naan (Vegan)
Ingredients:
- 2¼ tsp active dry yeast (1 packet)
- 4.2 g (1 tsp) sugar
- 180 ml (¾ cup) warm water
- 300 g (2½ cups) all-purpose flour
- 6 g (1 tsp) salt
- 2.3 g (½ tsp) baking powder
- ½ cup full-fat coconut yogurt (or plain vegan yogurt)
- 30 ml (2 tbsp) olive oil or melted coconut oil
- Garlic Butter Topping:
- 3 tbsp vegan butter, melted
- 9 g (3 cloves) garlic
- 2 tbsp fresh cilantro or parsley, chopped
- Flaky sea salt for finishing
Equipments:
Features:
Soy-Free
Leftover Friendly
Nut-Free
Freezer Friendly
Nutrition:
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Make sure the yeast mixture turns foamy within 5-10 minutes before mixing it into the flour — if it doesn't foam at all, the yeast is likely dead and the naan won't puff properly.
Instructions:
- Activate the yeast: Combine warm water, sugar, and yeast in a small bowl. Stir and let sit 5–10 minutes until foamy. If it doesn’t foam, your yeast is dead — start over with fresh yeast.
- Make the dough: In a large bowl, whisk together flour, salt, and baking powder. Add the yeast mixture, coconut yogurt, and olive oil. Mix until a shaggy dough forms, then turn out onto a floured surface and knead for 5–6 minutes until smooth and slightly tacky. Add flour 1 tbsp at a time if too sticky.
- First rise: Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1 hour until doubled in size.
- Divide and roll: Punch down the dough and divide into 8 equal pieces. On a lightly floured surface, roll each piece into an oval about ⅛-inch thick.
- Cook: Heat a cast iron skillet or heavy pan over high heat until very hot — no oil needed. Cook naan one at a time for 1–2 minutes per side until large bubbles form and dark char spots appear. The char is what gives naan its signature flavor.
- Finish: Mix melted vegan butter with garlic. Brush each naan immediately while hot. Sprinkle with fresh cilantro and flaky salt.
- Serve: Serve warm alongside curries, soups, or use as a flatbread base for toppings.
Tips: A screaming hot cast iron pan is non-negotiable for proper char and bubbles. Let the pan preheat for at least 3–4 minutes on high before cooking the first piece. The dark spots aren’t burnt — they’re flavor.
Yeast Tips: Make sure your water is warm but not hot (around 110°F) — too hot kills the yeast. If you don’t have active dry yeast, instant yeast works too and can be mixed directly into the flour without proofing.
Swaps: Any plain, thick vegan yogurt works in place of coconut yogurt — oat, almond, or soy yogurt all do the job. For extra richness, substitute ¼ cup of the water with full-fat coconut milk.
Flavor Variations: Add 1 tsp nigella seeds or sesame seeds to the dough before rolling. Stuff with vegan cheese or spiced potato filling before cooking for stuffed naan.
Storage: Store cooled naan in an airtight bag at room temperature up to 2 days, or refrigerate up to 5 days. Reheat in a dry skillet over medium heat for 30–60 seconds per side, or wrap in foil and warm in a 350°F oven. Freeze up to 2 months.
A few ingredients do most of the work in this recipe. The sugar provides clean sweetness and helps balance acidity. The all-purpose flour provides structure and body to the finished dish. The salt sharpens and balances every other flavor in the dish. The baking powder provides lift so the texture stays light rather than dense.
Naan (Vegan)
Ingredients:
- 2¼ tsp active dry yeast (1 packet)
- 4.2 g (1 tsp) sugar
- 180 ml (¾ cup) warm water
- 300 g (2½ cups) all-purpose flour
- 6 g (1 tsp) salt
- 2.3 g (½ tsp) baking powder
- ½ cup full-fat coconut yogurt (or plain vegan yogurt)
- 30 ml (2 tbsp) olive oil or melted coconut oil
- Garlic Butter Topping:
- 3 tbsp vegan butter, melted
- 9 g (3 cloves) garlic
- 2 tbsp fresh cilantro or parsley, chopped
- Flaky sea salt for finishing
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The sugar provides clean sweetness and helps balance acidity. The all-purpose flour provides structure and body to the finished dish. The salt sharpens and balances every other flavor in the dish. The baking powder provides lift so the texture stays light rather than dense.
Prep:
Make sure the yeast mixture turns foamy within 5-10 minutes before mixing it into the flour — if it doesn't foam at all, the yeast is likely dead and the naan won't puff properly.
Instructions:
- Activate the yeast: Combine warm water, sugar, and yeast in a small bowl. Stir and let sit 5–10 minutes until foamy. If it doesn’t foam, your yeast is dead — start over with fresh yeast.
- Make the dough: In a large bowl, whisk together flour, salt, and baking powder. Add the yeast mixture, coconut yogurt, and olive oil. Mix until a shaggy dough forms, then turn out onto a floured surface and knead for 5–6 minutes until smooth and slightly tacky. Add flour 1 tbsp at a time if too sticky.
- First rise: Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1 hour until doubled in size.
- Divide and roll: Punch down the dough and divide into 8 equal pieces. On a lightly floured surface, roll each piece into an oval about ⅛-inch thick.
- Cook: Heat a cast iron skillet or heavy pan over high heat until very hot — no oil needed. Cook naan one at a time for 1–2 minutes per side until large bubbles form and dark char spots appear. The char is what gives naan its signature flavor.
- Finish: Mix melted vegan butter with garlic. Brush each naan immediately while hot. Sprinkle with fresh cilantro and flaky salt.
- Serve: Serve warm alongside curries, soups, or use as a flatbread base for toppings.
