Homemade Vegan Naan Bread
Easy and delicious homemade vegan naan bread.
- Prep Time: 2 hours 30 min
- Cook Time: 10 min
- Total Time: 2 hours 40 minutes
- Yield: 2 1x
- Category: Bread, Side dish
- Cuisine: Indian
Ingredients
Scale
- 1/3 C warm water
- 1 tsp active dry yeast
- pinch of sugar
- 140g all-purpose flour, divided
- 3 tbsp vegan yogurt
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp garlic powder
- 1 tbsp oil (plus more for brushing)
- fresh herbs for topping
Instructions
- Pour warm water into a large mixing bowl. Sprinkle dry yeast and sugar. Set aside for 5 minutes. Then add vegan yogurt and 40g of flour. Mix well and set aside in a warm place for another 25 minutes.
- After 25 minutes add the rest of the flour, salt, baking powder, garlic powder and oil. Again mix well and knead for several minutes until you can form a ball of dough. You might want to add a bit more flour if the dough is too sticky.
- Cover the bowl with kitchen towel and put away to double in size for 1 to 1 1/2 hours.
- Dust your working surface with a little bit of flour. Divide the dough in two balls. For fluffier and bubbly bread let it rest for another 10 minutes under the kitchen towel.
- Gently roll each ball into drop-like shape. Don’t press too much, it’s better if you just pull the dough with your hands.
- Heat a heavy bottom skillet over medium to high heat. Cook naan for 1-3 minutes depending on how browned you want your bread to be. Flip and cook for another 1-2 minutes.
- Brush with oil, sprinkle with fresh herbs and serve.
Notes
Naan bread is best to be served right away. But if you’re going to eat it in a few hours, wrap it in a kitchen towel while still hot to keep it soft.
Nutrition
- Serving Size: 1 naan
- Calories: 339
- Sugar: 2g
- Sodium: 306mg
- Fat: 8g
- Saturated Fat: 1.1g
- Carbohydrates: 57.4g
- Fiber: 2.6g
- Protein: 8.9g
- Cholesterol: 0mg