Vegan Naan Bread, is a soft pillowy restaurant style homemade food. It is so easy to prepare at home. Pair it with any spicy Curry.
Naan cravings are surreal these days. Back when we have all the luxury to visit any restaurant, we usually visit or do takeaways of our favorite naan bread. These days staying home is the life hack and we tend to cook our favorite meal from scratch at home.
But the point is making naan bread is not at all difficult as we think.
Jump to:
What is Naan Bread
Naan Bread is a leavened flatbread that is very popular in South Asian countries. It is traditionally cooked in a tandoor oven. The word naan comes from the Persian language where naan means 'bread food'.
Later it also gained popularity in the middle eastern counties and then worldwide for its simplicity.
Vegan Naan Bread Recipe
We usually use dairy products like Milk and Butter while preparing Naan bread. However perfect Vegan replacements are available these days and I wish to keep the recipe generic. So I am giving both the dairy and plant based replacement in the recipe.
Few Facts about Naan Bread:
- It goes well for dinner or lunch
- You may serve them as a main course.
- It goes well as a wrap or even stuffed bread.
- All you need is some dough proofing time and then naan is then so easy to cook.
Toppings & Variations in Naan Bread
Whenever you see a restaurant menu card under flatbreads you may see various types. However, the base is the Naan recipe. You may customize it as you prefer
- The most popular one is the Butter Garlic Naan. I have this recipe coming up soon.
- You may try stuffed versions as well. Aloo Stuffed Naan and Cheese stuffed Naan are very Popular.
Ingredients for Naan Bread:
Flour - We usually use White Flour or All purpose flour for preparing Naan Bread. However, you may also use Wheat flour fully or half and half wheat and white flour. Works well either way.
Yeast - Yeast works with a leavening agent. We proof the dough and then cook. You may use active yeast or Instant yeast. Please check on the package instructions before using.
Non dairy Milk - As I prefer a vegan version I am using nondairy milk. Use any nondairy milk like Almond milk, Soy milk, Oat milk, or even Cashew milk. Make sure you use them lukewarm. If you don't care about a vegan Naan, you can very well use Cow's Milk.
Vegan Butter - These days there are many brands of Plant based butter available in the markets. In India, I found this version of plant based butter pretty good. If you are from the US you can try earth balance vegan butter. They are very good and easily available in all the grocery shops. In case you do not want to use butter you can replace them with coconut oil. Or Dairy butter if you prefer.
Sugar - We use sugar for activating the yeast along with the milk.
Nigella seeds or Black Sesame Seeds- these seeds are usually topped on the Naan. You may skip it if you don't prefer it or if it's not available.
FAQ's Naan Bread
Well, Yes. We have a replacement for anything and everything. You may use Baking powder and Baking soda in that case. Both work well together and give us soft fluffy Naan just like how you get in restaurants.
At times due to the temperature difference in your place, the dough might not proof as you need. As we know the proofing activity is happening with the action of yeast and temperature plays a major role too. Hence despite the temperature difference and the moisture in the air, Instant Pot provides even proofing. Also without any doubt, the raising or Proofing is important in the flavor and texture of the bread. Hence I highly recommend proofing the dough in Instant Pot for your Naan bread.
How to Prepare Vegan Naan, Pictorial
Preparing the dough
1. In a small bowl add ½ cup of lukewarm Almond Milk. To this add in 1 tsp of Sugar. You may use any Vegan Milk like cashew milk or Soy Milk. If you don't mind including dairy, you can include normal cow's milk.
2. To this add 1.5 tsp of instant dry yeast and let it rest for 10 mins. The yeast will bloom and activate.
3. In a mixing bowl add in 2 cups of the flour along with ½ tsp of salt. Now add the yeast milk to the flour.
4. Add lukewarm water little by little and knead to a soft smooth dough. You can use a stand mixer or use your hands to knead. Works well either way. Never use the full water, use little by little only as needed. Add 1 tbsp of oil and knead the dough once again. Cover the bowl with a Cling wrap and a damp kitchen towel let it sit for 90 mins to raise
Proofing the Dough in Instant Pot
Grease the inner steel pot with oil or butter. Now transfer the kneaded dough to the instant pot.
Switch on the Instant Pot. Select the Yogurt mode and set 1 hour. close the Instant Pot with Instant Pot transparent Lid or any other lid as available.
You may now carry on with your other chores and forget the dough. Instant Pot will handle the dough perfectly.
The Instant Pot will read as End after the 1 hour.
Now open the Instant Pot. The dough is beautifully proofed up and doubled in size. Proofing the dough is as easy with the Instant Pot.
Proofing the dough without Instant Pot
5. After 90 mins the dough would have doubled in size. Knead once to release the air.
6. Divide the dough into 6 equal portions and knead to bring them to a round shaped ball and let it sit for 15 mins.
7. The dough will have a mini raise once again.
Shapping the Naan Bread
8. Now on your working surface dust some flour and shape the naan. It is usually a teardrop shaped or an elongated oval shape. Shape as you desire. It is usually slightly thick.
Cook the Naan Bread
9. Sprinkle in some Nigella Seeds or Balck Sesame seeds on top and run the rolling pin once so that it stays firm on the naan. Now heat a griddle or cast iron skillet until it's hot. Once it's hot Place the naan on the top of the skillet.
10. You will start seeing the golden bubbles on the bottom of the naan. Once the underside gets golden brown spots, flip and cook the other side.
11. Apply little butter. I am using Vegan Butter. If you are ok with dairy you may use dairy butter or you may skip and go with coconut oil. Cook until you see the brown spots on both sides and remove them from the stove.
12. Apply butter on both sides and store in a kitchen towel until you serve. Always serve hot.
Serve hot
Recipe Tips:
Baked Naan - In case if you do not want to use the stovetop you may also bake the Naan Bread. You may preheat the oven at 356 F and bake them at 356 F for 15 mins. Flip after 7 mins and bake. Brush with butter while flipping.
Yogurt - There are also few versions of naan that use Yogurt while kneading the dough. If using you may use ¼ cup while kneading the dough. You may use any Vegan yogurt. Cashew yogurt is my personal favorite.
Reheat - Always serve the naan hot. Heat them in a skillet for 30 secs each on both sides and then serve to apply little butter if required. You may also reheat in the oven as per the oven instructions. Once it is out apply butter and then serve.
Serving Suggestions - Naan Bread goes well with any spicy curry. You can use Panner Butter Masala or Restaurant Style Khoya Matar Curry. You may also serve it as a wrap stuffed with any kebab, pickled onions, green chutney, or mayo and lemon juice.
I thought of re-creating the restaurant style Naan Bread and hence I went with the White flour. You may also use fully wheat flour or part and part wheat and Maida. Works well either way. I have tried multiple times.
Storage Suggestions & Freezing the Naan Bread
You may store them in the refrigerator for up to 2 days. If you require more days you may freeze them in the zip lock bag. Also, you can freeze the dough.
When you want to cook you may take them off the freezer thaw them and reheat them once or prepare the naan bread.
Similar Recipes:
★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ?
You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates
📖 Recipe
Vegan Naan Bread
Standard 1 cup measures 240 ml
Ingredients
- 2 cup Flour
- 1½ tsp Instant Dry Yeast
- ½ cup Almond Milk Luke Warm ( Any Non dairy Milk )
- 1 tsp Sugar
- 1 cup Water Luke Warm (Use as needed)
- ½ tsp Salt
- 1 tbsp Canola Oil
- 1 tbsp Vegan Butter
- 2 tsp Nigella Seeds or Black Sesame Seeds
Instructions
- In a small bowl add ½ cup of lukewarm Almond Milk. To this add in 1 tsp of Sugar. You may use any Vegan Milk like cashew milk or Soy Milk. If you don't mind including dairy, you can include normal cow's milk.
- To this add 1.5 tsp of instant dry yeast and let it rest for 10 mins. The yeast will bloom and activate.
- In a mixing bowl add in 2 cups of the flour along with ½ tsp of salt. Now add the yeast milk to the flour.
- Add lukewarm water little by little and knead to a soft smooth dough. You can use a stand mixer or use your hands to knead. Works well either way. Never use the full water, use little by little only as needed. Add 1 tbsp of oil and knead the dough once again. Cover the bowl with a Cling wrap and a damp kitchen towel let it sit for 90 mins to raise
- After 90 mins the dough would have doubled in size. Knead once to release the air.
- Divide the dough into 6 equal portions and knead to bring them to a round shaped ball and let it sit for 15 mins.
- The dough will have a mini raise once again.
- Now on your working surface dust some flour and shape the naan. It is usually a teardrop shaped or an elongated oval shape. Shape as you desire. It is usually slightly thick.
- Sprinkle in some Nigella Seeds or Balck Sesame seeds on top and run the rolling pin once so that it stays firm on the naan. Now heat a griddle or cast iron skillet until it's hot. Once it's hot Place the naan on the top of the skillet.
- You will start seeing the golden bubbles on the bottom of the naan Once the underside gets golden brown spots, flip and cook the other side.
- Apply little butter. I am using Vegan Butter. If you are ok with dairy you may use dairy butter or you may skip and go with coconut oil. Cook until you see the brown spots on both the sides and remove them from the stove,
- Apply butter on both sides and store in a kitchen towel until you serve. Always serve hot.
Notes
Nutrition
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
AISilva
My husband and I were eating Indian takeout this week and I was JUST telling him how I wanted to make my own naan bread soon. Your recipe is amazing timing and sounds so amazing. I can’t wait to try it!
Beth
I’m so happy I found this recipe. We love naan bread, but finding a dairy free one for my daughter was a bit of a challenge. Such a great recipe too! Can’t wait to make this again!
Jacqueline Debono
I’ve been looking for a vegan naan recipe and this is perfect! I’m planning a curry evening with guests one of whom is vegan! Going to give it a try first but am sure it’s great. Looks so good!
Claire
Perfect! So glad I found this recipe. Thank you so much!
Anjali
I had no idea you could make naan bread vegan and still have it be just as fluffy and delicious as traditional naan! Love this recipe!
reza
i like naan .
thank you ❤