Homemade Vegan Naan Easy Recipe

Homemade vegan naan is better than any store-bought flatbread, a soft pliable bread is irresistible with dips, curries, soups, and more. Here the recipe.

Information : Prep Time: 20 minutes, Cook Time: 15 minutes, Rise Time: 45 minutes, Total Time: 1 hour 20 minutes, Serving for : 8 naan

Ingredients

  • 3 and 1/2 cups all-purpose flour, divided
  • 1 cup warm water
  • 2 teaspoons coconut sugar, or granulated sugar
  • 1 and 1/4 teaspoon active dry yeast, or 1 packet
  • 1/3 cup plain unsweetened non-dairy yogurt
  • 3 Tablespoons olive oil
  • 1 teaspoon Himalayan pink salt
  • 2 teaspoons garlic powder
  • Optional mix-in: handful of fresh chopped parsley or 1 Tablespoon dried parsley

Cooking Instructions

  1. In a large bowl mix together the warm water, sugar, and yeast. Set aside for 5-10 minutes and allow the yeast to activate and become “foamy”.
  2. Once the yeast is activated mix in the yogurt, oil, salt, garlic, and parsley if using.
  3. Mix in 2 and 1/2 cups of flour until well combined.
  4. Using the last cup of flour dust your work area. Turn the dough out onto the floured surface and knead for 2-3 minutes. Dust the dough and your hands with more flour as needed. Knead until the dough is slightly sticky but smooth and holds a ball shape. Tip: I never use the entire last cup.
  5. Brush the bowl and dough ball with oil. Cover and let the dough rise until doubled in size, about 45 minutes to an hour.
  6. Turn the risen dough out onto a floured surface and divide into 8 equal portions.
  7. Roll a portion of dough into an oval about 1/4-inch thick.
  8. Place the dough in a hot dry (no added oil) skillet and cook until bubbles begin to form on top. Flip and cook on the other side until the bubbles are browned/blackened (depending on your preference). Repeat until all the dough is cooked.
  9. Optional:Brush with olive oil and sprinkle with fresh parsley and coarse sea salt.