Vegan Naan Recipe - Plain, Garlic or Avocado Naan bread. Dairy-free Indian flatbread
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5
Vegan Naan Recipe - Plain, Garlic or Avocado Naan bread. Dairy-free Indian flatbread
Description
The Vegan Naan Recipe combines warm water, sugar, and active dry yeast to form a frothy starter. Bread flour is mixed with salt, baking powder, and baking soda, then combined with oil and non-dairy yogurt or mashed ripe avocado to create a soft, lightly sticky dough. Kneading develops structure, but over-kneading may increase stickiness.
After coating the dough with oil, it rises until doubled in size. The dough is then divided into pieces rolled out into flatbreads, which are cooked on a pan with oil until golden. Variations include plain, garlic, or avocado flavors, depending on the moistening agent and add-ins.
Using vegan yogurt or avocado provides moisture and tenderness without dairy. The recipe allows substitutions like coconut cream, cashew cream, silken tofu, or vegan sour cream to accommodate different preferences. Nigella seeds add a mild, savory note and attractive visual garnish.
The dough can be adjusted for softness by adding water as needed during kneading. Storing instructions and oil-free options are discussed in the full recipe notes to suit various dietary needs.
Ingredients
- 1/2 cup water warm, (120 ml
- 2 tsp sugar
- 1 Tbsp active dry yeast
- 4 cups or more (550+ gms) bread flour or unbleached white flour
- 1.5 teaspoon salt
- 1 teaspoon baking powder
- 1/4 tsp baking soda
- 1/4 cup canola oil organic 60 ml; or safflower or coconut oil
- 3/4 cup non-dairy plain yogurt Or use 3/4 cup very well mashed very ripe Avocado for Avocado Naan, 6.5 oz; unsweetened or lightly sweetened; at room temperature
- 1 to 2 Tbsp canola oil or coconut oil for cooking
- nigella seeds for garnish
Instructions
Vegan Naan Dough:
- In a large mixing bowl, pour warm water and stir in the sugar. Sprinkle yeast on the water and let sit for 10 minutes or until frothy.
- In another bowl, combine, the flour with salt, baking powder and baking soda.
- Add 3 cups of the flour mixture, 3 Tbsp oil and 3/4 cup yogurt to the yeast bowl. Mix well to combine. Add more flour a few Tablespoons at a time to make a soft lightly sticky dough. Knead in the bowl or on a floured surface for 2 mins. The dough will get stickier if you knead too long.. (For Avocado Naan, start with 3 cups of flour. If your avocado was not ripe or moist enough, you might need some water while kneading.).
- Place the dough in the bowl. Drizzle a Tbsp of oil on the dough. Roll the dough to coat in oil. Cover the bowl with plastic wrap or heavy kitchen towel and let sit to rise for 1.5 hours or until it doubles.
- Punch the dough down and use a Tbsp or more flour if needed to work for half a minute. Divide the dough into 8 pieces. Roll the dough balls lightly in flour and place on parchment. Cover with towel or another parchment and let sit for 20 to 30 minutes.
- Take each piece of dough, and roll/shape into 8 to 9 inch oval shape. roll and handle lightly to keep the dough airy. Dust lightly with flour to help with the rolling.
- Spritz the top of the Naan with water. Sprinkle Nigella seeds. Then brush or spray oil.
To Cook the Naan
Oven Method
- Pre-heat the oven to 450 degrees F. Place a pizza stone in the oven and let heat for half an hour.
- Place as many breads as the stone can accommodate. Bake 2-3 minutes till the breads puffs and top gets golden. Broil for half a minute to crisp/char.
Stove top (Tawa Naan)
- Use any cast iron girdle/skillet/grill pan, which can withstand high heat. Heat it on medium high until heated evenly.
- Place the naan with bottom on the pan.
- Cover with a lid (optional) and let cook on medium high till it starts to puff. 2 to 3 minutes. Flip and cook for another minute.
- To get charred Naan, hold the Naan directly over the gas flame with tongs for a few seconds to cook and char some spots.
- Serve hot, topped with vegan butter or canola oil, with any Indian curry, Daal and veggies. To store for a short time, wrap in a clean kitchen towel. To store for longer, cool completely and place in an airtight bag. Keep on the counter for upto 2 days and in the refrigerator for upto 7 days.
For garlic Naan
- Spritz water on the rolled Naan. Press 2 tsp of finely chopped garlic and a Tbsp chopped cilantro on the top along with the nigella seeds. Spray oil on the garlic. Cook according to instructions.
Notes
- You can substitute vegan yogurt with coconut cream, cashew cream, silken tofu, mashed avocado, or vegan sour cream to moisten the dough.
- Start with less flour and add more as needed to achieve a soft and slightly sticky dough consistency.
- The recipe includes alternatives for oil-free cooking and storage tips.
- Rolling and cooking times affect texture; cook until the naan is golden and puffed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9naans
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Sodium | 427mg | 18% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 53mg | 5% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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