Naan Recipe

Vegan naan is the ideal canvas for soaking up the bold flavors of your favorite Indian dishes! With a hint of coconut yogurt and the perfect char from the cast-iron skillet, it’s pillowy, tender, and chewy yet crisp.


In a small mixing bowl, combine the warm water, yeast, and cane sugar. Give it a good whisk, then cover the bowl and set it aside for 10 minutes to bloom.


In the meantime, whisk together the flour, salt, and baking powder in a large mixing bowl. Once the yeast mixture has become frothy, transfer it to the dry ingredients with the coconut yogurt and vegetable oil. Mix the dough with a spatula until it looks shaggy.


Transfer the partially mixed dough onto a clean surface. To prevent sticking, lightly oil your hands and knead the dough until it's smooth and elastic, which should take about 7-8 minutes.


Oil the surface of the kneaded dough slightly and place it in a bowl. Cover it with a clean towel and let it rise in a warm location (like an oven with the light turned on) for 60-90 minutes. After the rise, gently punch the air out of the dough and reshape it into a ball. Segment the dough into 12 equal portions and roll them into balls. Slightly flatten the balls, then arrange them on a lined tray and let them rest for an additional 10 minutes.


Roll out each dough ball as thin as possible on a clean surface. Sprinkle chopped cilantro on one side, pressing it gently with the rolling pin to make it stick. Moisten your fingers with water and flip the rolled-out dough to lightly dampen its underside.


Place a piece of rolled dough in a hot cast-iron skillet, cilantro side up. Cook it for 30-45 seconds or until bubbles appear on the surface. Flip the naan and immediately cover the skillet with a lid, cooking for an additional 30-45 seconds.


Find full recipe measurements, tips, variations, and more at the link down below!