Soft & Tender Vegan Naan
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.
Equipment
- Mixing bowls
- Rolling Pin
- Cast-iron skillet
Ingredients
- ⅔ cup lukewarm water
- 2 teaspoons instant yeast
- 1 teaspoon cane sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- 6 tablespoons coconut yogurt
- 1 tablespoon neutral vegetable oil
Toppings optional
- ¼ cup Minced cilantro
- ¼ cup Melted vegan butter or olive oil
- 3-4 cloves garlic (minced)
Instructions
Dough
- In a small mixing bowl, combine lukewarm water (120-130℉), yeast, and cane sugar. Stir and cover with a clean towel or lid, then set aside for 10 minutes until it appears frothy.
- In the meantime, whisk the flour, salt, and baking powder together in a large mixing bowl. Once the yeast has bloomed (looks frothy), add it to the dry ingredients.
- Add the coconut yogurt and oil, then mix together as much as possible with a spatula. When you can no longer mix well with the spatula, transfer the dough to a clean surface.
- Coat your hands with a little oil to prevent the dough from sticking. Knead it together until it is smooth and elastic, about 7-8 minutes.
Rest & shape
- Coat the surface of the dough with a little more oil, then add it to a greased bowl and cover it with a clean towel. Let the dough rise for 60-90 minutes in a warm place (like your oven with the light on), or until it doubles in size.
- Gently punch the air out of the dough, then shape the dough into a ball again and divide it into 12 pieces (55-60 grams each). Roll the pieces, slightly flatten them, and add them to a parchment-lined pan.
- Cover the pan with a towel and let them proof for 10 more minutes. In the meantime, preheat a cast-iron skillet over medium-high.
Roll
- Roll out each piece as thin as possible on a clean surface. Sprinkle some chopped cilantro on top of the dough, then roll a few more times to help the cilantro stick.
- Dampen your fingers with a little water, then carefully pick the dough up and flip it over. Dampen your hands once more and pat the underside of the dough.
Cook
- Once your cast-iron skillet is hot, add the naan in cilantro side up. Cook for 30-45 seconds, or until bubbles are forming on the top.
- Flip and cover with a lid for another 30-45 seconds. Transfer out of the pan and brush with melted vegan butter and minced garlic mixed together.
- Continue this process with the rest of the naan. Serve immediately with curries, stews, etc. Happy eating!
Notes
- Knead properly: Ensure the dough is smooth and elastic for the best results. If it’s too sticky, sprinkle a bit more flour. If it feels too dry, add a splash of water or non-dairy milk.
- Resting time: Don’t rush the proofing process. It’s necessary to let the dough rise to about double its original size before shaping it.
- Use cast-iron: Make sure you use a cast-iron skillet if possible. It’s one of the closest ways of replicating a tandoor oven.
- Preheat the skillet: Ensure the skillet is properly heated for an even char on the naan. With cast-iron skillets, this can take a solid 5-10 minutes.
- Press the toppings: Press toppings gently into the dough so they don’t fall off the naan during cooking.
- Add moisture: Dampening the naan helps it stick to the skillet and cook properly. Don’t skip this essential step!
- Serve warm: Serve your vegan naan immediately after cooking for the most tender texture.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1piece | Calories: 136.5kcal | Carbohydrates: 25.8g | Protein: 4.2g | Fat: 1.7g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 0mg | Sodium: 214.7mg | Potassium: 52.6mg | Fiber: 1.4g | Sugar: 0.8g | Vitamin A: 0IU | Vitamin C: 1mg | Calcium: 25.4mg | Iron: 1.5mg
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